There's no sugar in this delicious keto eggnog recipe! It uses a low-carb sweetener instead. It's a rich blend of egg yolks, heavy cream, and almond milk along with traditional spices.
This year, I tried a new sugar-free eggnog recipe. The old recipe was made with all heavy cream making it high in fat and calories.
Now that I'm well past the middle age point, I've had to really watch my calories to maintain my weight. So I've been cutting excess fat where it doesn't make sense.
This version also has fewer eggs and I added in some cinnamon. I liked the lighter taste and cinnamon flavor. My original low-carb eggnog was way too heavy with fat.
With fewer calories, this recipe is a much better choice if you want to watch your waistline and it tastes just as good. When I'm trying to lose a few pounds, I always find that cutting fat helps as it's better to burn stored fat.
The best part of the recipe is that you don't need a lot of ingredients to make eggnog. In fact, you probably have everything you need in the kitchen already.
To keep the fat and calories at a minimum, the base is made up of mostly almond milk. Make sure you use the unsweetened kind to keep the drink sugar-free.
Cream is needed for a richer and thicker eggnog. It's also what makes the drink creamy.
I like to use a powdered sweetener blend like Swerve or Lakanto because it gives the best taste. But you can use any keto sweetener that you prefer.
Some eggnog recipes use whole eggs, but the consistency of the drink will be thicker using just the yolks. However, you can separate the eggs and whip the whites to fold in after cooking for a lighter texture.
Cinnamon is warming and fragrant. It adds a touch of autumn spice to the eggnog that really fits the holiday season.
Nutmeg adds a nice warm undertone to the drink. If you leave it out the taste will be a bit dull. In a pinch, you can use allspice instead or use half the amount of cloves.
Adding in vanilla flavor enhances the sweetness without the need to add in any more sweetener. You can leave this out if you use an unsweetened vanilla flavored almond milk.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
This eggnog recipe is really easy to make but you will need to make sure you don't cook the yolks. You'll find a quick overview here. For the full instructions, you can scroll down to the recipe card at the bottom of the post.
Combine Yolks And Sweetener
In a small mixing bowl, whisk together the yolks and the powdered sweetener until foamy with air bubbles. Then set the bowl aside.
Boil Spiced Liquid
The base mixture is prepared by heating the almond milk, cream, and spices in a small saucepan. Cook over medium heat until a low boil is reached.
Temper Yolk Mixture
Before adding the egg yolk mixture to the hot base, it needs to be warmed up to prevent it from cooking into solid pieces. If you aren't careful with the temperature, you could end up with an egg drop soup.
To heat the egg yolk mixture, slowly stir in a couple tablespoons of the hot mixture in while whisking quickly.
Add Yolk Mix To Base
Once the yolk mixture has been tempered, gently add it to the hot mixture in a thin stream while whisking it in. You need to be very careful not to heat the yolks too quickly.
To ensure the egg yolks are properly cooked, the entire mixture is cooked on a lower heat for 6 to 8 minutes while stirring frequently. You'll want to keep the heat low enough to prevent a boil.
When the cooking is done, stir in the vanilla extract. Chill completely in the refrigerator before serving.
- Don't overheat. If the yolk mixture gets too hot, the egg can scramble or curdle. If you find cooked egg pieces in the liquid, they can be strained out using a fine-mesh sieve.
- Make a milkshake. Chill the eggnog then add a scoop of keto vanilla ice cream to each serving and combine in a blender.
- Try a pudding. Add in a third cup of chia seeds to the chilled mixture to make a delicious chia seed pudding!
- Use the whole eggs. The egg whites can be whipped and then folded into the eggnog after it's cooled down for a lighter texture.
- Spike it. If you want an adult version, just add in some rum to taste. I like to add 1 ounce rum to 5 ounces of eggnog.
Before getting to the recipe and instructions, I wanted to share a few frequently asked questions about making homemade keto eggnog.
Can I make eggnog in the crock pot?
If you don't want to stand over the stove, this sugar-free eggnog recipe can easily be prepared in a slow cooker.
Just whisk together the egg yolks and sweetener in a 4 quart crock pot until smooth. Then whisk in the almond milk, heavy cream, cinnamon, and nutmeg. Cook on low for 1.5 to 2 hours, whisking several times, until mixture has thickened enough to coat the back of a spoon. Remove heat and stir in the vanilla.
How long does it keep?
Eggnog will last 5 to 7 days in the refrigerator. You can also freeze it for 4 to 6 months if you want it to keep longer.
What are the signs of bad eggnog?
The quality of the homemade eggnog really depends on the freshness of the ingredients used. If the liquid has become lumpy or has an unpleasant odor, it's likely gone bad and should be disposed.
If you're looking for more delicious keto treats to enjoy in fall, try one of these other low-carb holiday recipes.
- Cranberry Cheesecake looks terrific on any holiday dessert table and it has the perfect Christmas color.
- Keto Fudge With Cream Cheese is a soft, decadent treat that is so creamy it just melts in your mouth.
- Low-Carb Sugar Cookies are a fun way to continue the tradition of cookie decorating without the sugar.
- Keto Tiramisu has all the flavor you love without the high carb ingredients you don't want.
- Low-Carb Peanut Butter Balls are a favorite party treat over the holidays that will be enjoyed by all.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Sugar-Free Keto Eggnog
- 2 Egg yolks
- 3 Tbsp. Swerve confectioners sugar substitute
- 1 C. Almond milk
- ½ C. Heavy whipping cream
- ½ tsp. Nutmeg
- ¼ tsp. Cinnamon
- 1 tsp. Vanilla extract
- Combine the egg yolks and Swerve in a bowl and whisk until foamy.
- In a saucepan over medium heat, whisk together the almond milk, heavy whipping cream, nutmeg and cinnamon.
- Bring the mixture to a low boil, and then slowly stir in a few spoonfuls into the egg yolk mixture, whisking continuously.
- Once you have tempered the egg mixture, whisk it into the saucepan and cook for another 6-8 minutes.
- Remove the mixture from the heat, stir in the vanilla and let cool.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [calories] => 294 [carbohydrates] => 4 [protein] => 5 [fat] => 29 [saturated_fat] => 16 [polyunsaturated_fat] => 2 [monounsaturated_fat] => 9 [cholesterol] => 276 [sodium] => 185 [potassium] => 75 [fiber] => 1 [sugar] => 1 [vitamin_a] => 1132 [vitamin_c] => 1 [calcium] => 212 [iron] => 1 )
Notes 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.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on December 24, 2010. Last updated on November 5, 2021, with new images and a revised recipe.
Can I substitute coconut milk for the almond milk since the coconut has fewer carbs?
I appreciate the lower fat content of this recipe, thank you! Lowering my fat & increasing my protein has been a game changer for me losing weight & feeling energized! Keep these recipes coming, you're an angel!!
Thank you so much for your wonderful recipes that are helping me shed years of unwanted extra weight! I especially appreciate holiday recipes that will work with my non-keto family! Saving this in my special folder for Thanksgiving now (I am hosting). Already in a panic and it's only June, lol!
I am on Keto needless to say, and I feel some comments about this recipe not being high enough in fat are questionable. I think almost 18 grams of fat per serving are well in keeping with a Keto lifestyle.
Thanks again for another wonderful recipe!
Fat is definitely your friend when on keto!
You mentioned a recipe using more heavy cream that’s a bit sweeter. Would you share it? I just started keto and love holiday eggnog but would prefer a higher fat version.
It's the same recipe just using all heavy cream and Splenda as the sweetener.
Hi, I would also like the old recipe. You mentioned fewer eggs so that doesn’t sound exactly like only changing heavy cream and sweetener... will you please share the old one?
Thank you and merry Christmas!
It's been a long time so I'd have to experiment with the recipe. I may have added an extra egg yolk.
How would the nutritional info change if I use diluted heavy cream instead of almond milk? Thanks.
You'd still have a little more carbs and fat would be more as well as calories.
I found this recipe listed with other recipes under a Low Carb / Keto diet heading which is also low carb. However, the Keto adds fat and does not avoid it. Your comment about not adding fat because that is what we are trying to get rid of does not correlate to a Keto way of eating. In fact, it is just the opposite. I love the recipe though and look forward to trying it during the holidays.
I added a 1/4 cup sucralose (Splenda) to the finished batch and it was a little better. It still has such a dull flavor.
You can add more sweetener and spices if needed.
My boyfriend is allergic to almond milk. Can I use normal milk as a replacement?
You can use regular milk or diluted heavy cream.
I'm disappointed that the original recipe isn't on this website.
It's pretty much the same recipe but uses all heavy cream.
I love your recipes but is there a print option for them?
Every year in my 'pre' sugar free days I always made Emerile's recipe. This year I made it and just substituted the sugar with Xylitol. 1-1 and it was sweet. I decided to try this and I have to say the sweetness is absolutely perfect. But I did something to the consistency. It isn't smooth and I was very careful to not cook it much. However, I did put the 'whole' egg into the scaled milk ie: didn't separate because it occurred to me if you were worried about raw eggs wasn't it 'correct' to consider the whole egg? So that may have changed it, but looking on the web lots of recipes cook the whole egg, but most don't. So I'm going back to the drawing board. I also switched the milk and cream processes. I always scald the milk and add the cream. I used normal milk. We don't have almond milk here. And I'm going back to the ice bath for the cool down. What do you think? Especially about my egg concerns?
The eggnog I made in the past used only yolks, but I prefer using the whole egg. I do fold in the whites while it's still a little in the warm side, but certainly not hot enough to thoroughly cook. I had a bit of cooked egg the first time I made this. What I found is that you have to be very slow in mixing the hot mixture into the yolks and then also be very slow when adding that to the hot mixture. If the temperature gets hot too fast, the eggs can cook in bits. I think the temperature of the hot mixture can affect it too so you don't want to pour it into the egg if it's scalding. Let it cool a bit first. I'm not sure if using the whole egg may have had something to do with it. You can leave the whites out completely if you wish. I made this a few weeks ago and plan to make it again for Christmas Day. Last time I had no issue with cooked egg and I was very careful to heat the yolks slowly. I'm also over my fear of raw eggs.
Thanks Lisa. Took your advice and did the steps with heat really slow, used the whole egg and combined with my ice bath/strain techniques and it is perfect. I really like the flavor of your recipe with the right amount of spices and sweetener. I used the 'old' batch to make eggnog chia pudding. delish, especially as a topping to pumpkin pie. Happy Holidays.
Great use for 'chunky' eggnog!
Can you link to the Original Tasty Fatty recipe as well?
The original recipe is very similar, but it uses double or more egg yolks and doesn't add in the egg whites.
Can you link the old recipe?
It's a printout of a recipe I have at home.
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.
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.
I make lots of low carb, sugar free egg nog/ I have 3 pet chickens and they are all laying daily. I make my egg nog with 2 cups cream and then use sugar free french vanilla creamer. I heat that up with nutmeg.. I use a container to beat whole eggs with sweetner. Once cream is heated up I slowly add cream to my beated eggs mixure. Then add the rest of the eggs to my cream mixture and heat again.I make sure you stir at all time. Once you think it is hot enough remove from heat and add some vanilla. I cool in glass jars and drink often. I love it. I am on a lower carb diet and also have had type 1 diabetes for 47 years.
Thanks for the tips Patty!