Name: Sugar Free Holiday Eggnog
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups heavy cream; 1/4 cup powdered erythritol (or Swerve); 1/4 teaspoon stevia concentrated powder; 2 eggs (separated); 2 teaspoons sugar-free vanilla extract; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 2 cups almond milk * (or a mix of 1 cup water & 1 cup heavy cream); 1 ounce rum (optional)

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

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Sugar Free Eggnog Recipe – Low Carb
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 used 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).

This holiday eggnog also has fewer eggs and I added in some cinnamon. I liked the lighter taste and cinnamon flavor. My original low carb eggnog recipe was way too heavy with fat.

I thought this healthier sugar free eggnog tastes pretty good, but I’m sure the kids will prefer I go back to the one with more fat and sweetness. I suppose we could comprise by using heavy cream diluted with water in place of the almond milk.

When I’m trying to lose a few pounds on low carb, I always find that cutting fat helps. It makes sense because in order to burn fat, you don’t want to be eating too much of it.

Some people don’t heat up or cook the eggs when making eggnog. But I prefer to at least cook the yolks a bit. For some reason, the raw egg whites don’t bother me as much when they are whipped.

In this sugar free eggnog recipe, the eggs are separated. The yolks are cooked up some with the cream, but the egg whites are whipped and folded into the liquid after it has cooled down. It’s a compromise.

I’d like to keep a bottle of this homemade low carb eggnog in the refrigerator over the holidays. I find it’s a nice treat to have after work to tie me over until dinner.

There are also some recipes I’d like to try that calls for eggnog. One of the easy recipes I like to make is eggnog chia pudding. It’s super easy if you have sugar free eggnog already made.

I’d also like to try making a cheesecake from eggnog. But, I may not need any prepared eggnog to make a cheesecake. I’m thinking I can just add the flavorings in.

If you like to spike your holiday beverages, you can pour a little rum in. I usually don’t add in liquor because I’m not much of a drinker.

I’ll whip up a batch of that old eggnog recipe later for the kids to enjoy during their school break. However, I’m going to replace the Splenda with a natural low carb sweetener.

I no longer use artificial sweeteners. There’s just too much controversy over their safety. And, I’ve moved to a natural based diet.

If you’d like another fantastic holiday treat, I’ve go a very festive cheesecake. It’s a baked cranberry swirl cheesecake that looks terrific on any holiday dessert table. You don’t want to forget the low carb fudge either!

Sugar Free Eggnog Recipe – Low Carb

After making the recipe, be sure to leave a comment to let me know how it turned out. And if you have some left over, you may want to make some chia pudding.

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Sugar Free Holiday Eggnog

Author: Lisa MarcAurele

4.5 from 4 votes

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.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Drinks

Cuisine: American

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Servings 8 servings

Calories 179

Ingredients

▢ 2 cups heavy cream
▢ ¼ cup powdered erythritol or Swerve
▢ ¼ teaspoon stevia concentrated powder
▢ 2 eggs separated
▢ 2 teaspoons sugar-free vanilla extract
▢ ¼ teaspoon ground cinnamon
▢ ⅛ teaspoon ground nutmeg
▢ 2 cups almond milk * or a mix of 1 cup water & 1 cup heavy cream
▢ 1 ounce rum optional

US Customary – Metric

Instructions

In small bowl, beat egg yolks until thick and pale yellow.
Mix heavy cream, erythritol and stevia in small saucepan; heat to boiling. Boil one minute, stirring constantly.
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.
Remove from heat; stir in vanilla and cinnamon and nutmeg. Cool to room temperature.
Stir in almond milk and rum. Beat egg whites until stiff and fold in.
Refrigerate until chilled. Serve with additional rum (if desired) and nutmeg sprinkled on top.

Notes

3T plus ¾ tsp Truvia can be substituted for the Swerve/erythritol and stevia

Makes 8 servings

7.6g erythritol

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Additional Info

Net Carbs: 1.4 g | % Carbs: 3.2 % | % Protein: 5.3 % | % Fat: 91.5 % | SmartPoints: 9

Values

Array
(
    [serving_size] => 1
    [calories] => 179
    [carbohydrates] => 1.4
    [protein] => 2.3
    [fat] => 17.8
    [saturated_fat] => 14
    [monounsaturated_fat] => 6
    [cholesterol] => 80
    [sodium] => 33
    [potassium] => 69
    [vitamin_a] => 950
    [calcium] => 110
    [iron] => 0.2
    [serving_unit] => cup
)

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Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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