Sugar Free Eggnog

Sugar Free Holiday Eggnog

Sugar Free Holiday Eggnog

This year, I tried a new low carb eggnog recipe. There is nothing wrong with the old recipe, but it is very heavy with fat as it is made with all heavy cream. My son loves the old recipe because it tastes like liquid ice cream. I always use Splenda as the sweetener for my sugar free eggnog because it gives the drink a very intense sweetness. Well, as someone who always likes to try something different, I wanted to tweak things to make it healthier. This time, I used some almond milk and changed the sweetener to a mix of erythritol and stevia (Truvia also works well). I also decreased the amount of eggs and added some cinnamon. It’s tastes pretty good, but I’m sure the kids will prefer I go back to the one with more fat and sweetness. I’ll whip up a batch of that old eggnog recipe later for the kids to enjoy during their school break.

Low Carb Eggnog with Heavy Cream and Almond Milk

Low Carb Eggnog with Heavy Cream and Almond Milk

Sugar Free Holiday Eggnog

Sugar Free Holiday Eggnog

A sugar free eggnog recipe that uses a mix of stevia and erythritol as the sweetener. It's made with a combination of low carb heavy cream and almond milk.



  1. In small bowl, beat egg yolks until thick and pale yellow.
  2. Mix heavy cream, erythritol and stevia in small saucepan; heat to boiling. Boil one minute, stirring constantly.
  3. Stir half of cream mixture into egg yolks; return egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, stirring constantly.
  4. Remove from heat; stir in vanilla and cinnamon and nutmeg. Cool to room temperature.
  5. Stir in almond milk and rum. Beat egg whites until stiff and fold in.
  6. Refrigerate until chilled. Serve with additional rum (if desired) and nutmeg sprinkled on top.


3T+3/4 tsp Truvia can be substituted for the Swerve/erythritol and stevia

Makes 8 servings

Net carbs per serving: about 2g

* * * * * 1 vote

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  1. Nita says

    I really want to try the low carb eggnog. Can you explain about the eggs you say to separate but in the directions they seem to be together. Thank you.

    • says

      Oops! I must have left out that the egg whites are whipped up separately and folded in just before serving. It’s the egg yolks that are mixed into the cream mixture. Fixed the recipe. Thanks for catching that.

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