Craving more keto holiday recipes? Try my keto Christmas cookies, keto hot chocolate, or keto pumpkin pie next. When the holiday season rolls around, holiday beverages tend to take a back seat. I think that’s a travesty. But you know what else is a travesty? The carb count on a carton of store-bought egg nog! Since I started making homemade sugar-free eggnog, I’ve vowed never to buy it at the store again.
Why I love this recipe
It tastes like classic eggnog. The good news is that many of the ingredients in traditional eggnog recipes are already keto-friendly. We’re only substituting the sugar. The perfect texture. It’s rich, thick, creamy, and not too heavy. Great hot or cold. I love warm eggnog, but since the weather in Australia over Christmas is already pretty warm, I often enjoy it cold. It even makes a great coffee creamer! It lasts longer. Eggnog made with raw eggs will only last 2-3 days, but my sugar-free eggnog recipe stays fresh for up to two weeks.
Ingredients needed
Milk. Any low-carb milk can be used. I like using unsweetened almond milk or cashew milk. Heavy cream. Gives the eggnog the extra creaminess and thickness. Granulated sweetener. While both monk fruit sweetener and allulose can be used, I actually prefer using keto brown sugar. It gives it a slight molasses flavor, which is perfect for the eggnog. Large egg yolks. Traditional nog is made with raw eggs, but we’re skipping that and heating up the egg yolks instead. Save the whites to make keto meringue cookies or keto macaroons! Vanilla extract. A must for eggnog. Nutmeg. The key ingredient to give the famous eggnog flavor. I strongly recommend freshly ground nutmeg over nutmeg powder, as the former is fresher and more flavorful.
How to make keto eggnog
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Simmer. Add milk and heavy cream to a small saucepan over medium heat and bring it to a simmer. Once simmering, reduce to medium-low heat. Add the sweetener and stir until it dissolves. Step 2- Add egg yolks. Whisk the egg yolks in a small bowl. Once the sugar dissolves, stir in the yolks. Add the vanilla and nutmeg, then simmer until the mixture reaches your desired thickness. Step 3- Serve. Remove from the heat and pour it into 4 mugs or allow it to cool completely before refrigerating.
Arman’s recipe tips
Use a candy thermometer. If you have one, use it to check that the hot mixture reaches at least 185F. That’s when you know the eggs are fully cooked. Whisk constantly. The key to keeping the egg yolk mixture from curdling is keeping the liquid constantly moving, so don’t stop whisking until the yolks are fully mixed in and the nog starts thickening. Curdled eggs? No worries! These things happen. Simply blend the warm nog until smooth, and the problem is solved. Leftover eggnog? If you end up with leftover eggnog, use it to make low carb eggnog bites!
Storage instructions
To store: Store homemade eggnog in a mason jar or airtight container in the refrigerator for up to two weeks.
Add more spices. Some recipes call for cloves and cinnamon, so give those a try. Dairy-free. Use non-dairy milk and swap the heavy cream for canned full-fat coconut milk. Make it creamier. For an ultra-thick and creamy nog, replace the milk with extra heavy cream or heavy whipping cream. Make it boozy. If you’re celebrating with alcohol this holiday season, add 1 ½ cups of your favorite liquor to the chilled nog. Personally, I prefer rum, whiskey, or brandy. Top the nog with keto whipped cream and freshly ground nutmeg for the ultimate holiday treat.
To freeze: Pour leftover nog into a freezer-safe container and freeze for up to three months. Let it thaw in the fridge before reheating. To reheat: Simmer nog in a small pot on low heat, stirring often.
Frequently asked questions
More keto holiday recipes to try
Keto pecan pie Keto pecan pie bars Keto pumpkin bars Keto toffee
