This keto eggnog recipe is sugar-free, low-carb, vegetarian, and takes only 20 minutes to make. It tastes exactly the same as the traditional eggnog, except healthier. And the best thing about this eggnog is that it has less than 1 gram of carbs per serving.
The season doesn’t matter; you can make this delicious drink at any time of the year. And you can enjoy it either hot or cold—it is incredible in both ways.
The texture of this low-carb eggnog is also ideal: it’s thick, creamy, and at the same time, isn’t too heavy. Even though there’s no sugar in it, it is just as sweet as the real thing, and thanks to some nutmeg and cinnamon, it is also slightly spicy—just how the traditional eggnog should be.
Is Eggnog Keto?
Just to be clear, the traditional eggnog recipe is much higher in carbs and calories than this one. Usually, one cup of eggnog has around 20 grams of carbs, making it completely unsuitable for those following the keto diet.
But, one serving of my low-carb eggnog recipe has less than 1 gram of carbs and 239 calories, which is quite impressive. So, if you are trying to stick to the low-carb lifestyle, this eggnog recipe is the one that you should go with.
How to Make Low Carb Eggnog
To make this keto-friendly eggnog, you’ll need just seven simple ingredients:
- Egg yolks. This is the basis for this keto eggnog recipe, so I do not recommend skipping it or substituting it with anything else.
- Almond or coconut milk. You can use any preferred low-carb plant milk. Or, you can use cow milk instead.
- Heavy cream. It is essential to add heavy cream into your eggnog since it won’t be as creamy and thick without it.
- Erythritol. Since we’re not adding any sugar into this keto eggnog recipe, you’ll need to use a sweetener instead. You can use any low-carb sweetener that you prefer: erythritol, stevia, monk fruit, xylitol, or sucralose.
- Cinnamon. Eggnog won’t taste the same without cinnamon, so you definitely shouldn’t skip it.
- Nutmeg. And, of course, nutmeg is needed here to add some of that spice.
- Vanilla extract. The vanilla flavor also blends perfectly with the cinnamon and nutmeg, so you must add it.
And there you have it. With these simple ingredients and just a bit of effort, you’ll be able to make the most delicious low-carb eggnog. As you might’ve already noticed, I went for a healthy alternative to the traditional eggnog, so there is no alcohol in the recipe.
The keto eggnog cooking process is quite similar to the usual one. Let me walk you through the main steps:
- Whisk the egg yolks with sweetener. You can do this either by hand or with an electric hand mixer. Either way is fine.
- Heat the heavy cream with milk and spices. Pour the heavy cream and milk into a saucepan. Then, add the cinnamon and nutmeg and bring this mixture to simmer on medium heat.
- Temper the yolks. You do not want the egg yolks to curdle, which is why it is important to raise the temperature of the yolks gradually. So you’ll need to slowly pour the hot, heavy cream mixture into the yolks while constantly whisking.
- Heat everything again. Put the mixture back on the stove and heat it until it reaches 160-170 F. This should take about 5-7 minutes.
- Sieve the mixture. If for any reason, the egg yolks do curdle, you must sieve the eggnog mixture.
- Add vanilla extract. And of course, this should be done at the end.
That’s it. Once done, you can put your eggnog in the fridge to thicken up.
It’s okay to store this eggnog in the fridge for up to 2-3 days. Whenever you wish to serve the eggnog, you can either pour it into glasses and serve cold right out of the fridge or reheat for a minute or two in the microwave.
Also, this keto eggnog is freezer-friendly. So, if you have too much of the eggnog left and you don’t want it to go to waste, you can freeze it. It can be kept in the freezer for 6 months. Just remember to place it in a container that has free space left since the eggnog will slightly expand when it freezes.
My favorite way of serving this low-carb eggnog is the traditional way—with some whipped cream on the top. Also, since it pairs perfectly with pastry and cookies, you should definitely try serving it with a low-carb brownie or some no-bake coconut cookies.
Personally, I think that this keto eggnog will pair up ideally with some oven-baked almond flour cookies. The best part about serving it this way is that you’ll be able to dip these cookies into the eggnog.
Keto Low Carb Eggnog
- 3 egg yolks
- ⅔ cup almond milk or coconut milk
- ⅔ cup heavy cream
- 2 tbsp erythritol or any other sweetener of choice
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp vanilla extract
- Place the egg yolks in a bowl and add erythritol. Whisk them together by hand, or use an electric hand mixer. The egg yolks should turn light and fluffy.
- Pour the milk and heavy cream into a saucepan add the cinnamon and nutmeg. Next, bring the mixture to a simmer over medium heat. Once it starts to foam, remove the saucepan.
- Add the hot mixture little by little into the egg yolks while whisking them constantly.
- After you’ve fully combined them together, pour everything back into the saucepan and cook over medium heat for about 5-7 minutes. Remove it from the heat and sieve it into a bowl.
- Add the vanilla extract and stir. Transfer to the refrigerator to chill.
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