Summary:

This eggnog drink is smooth and creamy, with a sweet taste and hints of nutmeg and cinnamon. By making this at home, you can enjoy it any day of the year, and it can be tweaked exactly to your tastes, unlike store-bought. This homemade eggnog also has significantly fewer carbs since no sugar is used.

Eggnog

5 from 8 votes

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Prep: 10

Cook: 15

Chill: 3

Yield: 6 servings

INGREDIENTS

▢ 2 cups heavy whipping cream
▢ 1 cup unsweetened plain almond milk (Note 1)
▢ 3/4 cup powdered erythritol sweetener (Note 2)
▢ 4 large eggs
▢ 1/2 teaspoon vanilla extract
▢ 1/2 teaspoon ground nutmeg
▢ 1/4 teaspoon ground cinnamon

INSTRUCTIONS

Separate Eggs: Separate yolks from whites (Note 3). Stir yolks in bowl until smooth, then set aside. Cover and refrigerate whites.
Heat Ingredients (Note 4): Add heavy whipping cream, almond milk, sweetener, and egg yolks to saucepan over medium-low heat. Stir nearly constantly until mixture reaches 160 F to pasteurize, 10 to 15 minutes. Mixture should not be hot enough to simmer.
Finish & Chill: Turn off heat. Whisk in vanilla extract, nutmeg, and cinnamon until well-mixed; they will not dissolve. Let stand to cool, then cover and refrigerate for at least a few hours or ideally overnight to chill.
Strain & Serve: When eggnog has chilled, use fine mesh to strain solids from liquid (Note 5), discarding solids. Pour eggnog into individual glasses and serve (Note 6), optionally with foamy egg whites (Note 7) or alcohol (Note 8).

NUTRITION

Makes 6 Servings

Amount Per Serving (2/3 cup):

Calories 330 (89% from fat)
Total Fat 33g	50%
Saturated Fat 19g	97%
Cholesterol 214mg	71%
Sodium 90mg	4%
Net Carb 2.5g
Total Carb 3g (Note 9)	1%
Dietary Fiber 0.5g	1%
Sugars 2.5g
Protein 7g

Vitamin A 28% · Vitamin C 1% · Calcium 9% · Iron 3%

PHOTOS

eggnog served in glass with cinnamon stick

NOTES & TIPS

(1) Almond Milk. You can substitute with other nut milks, ideally unsweetened and plain. Find them in the refrigerated fresh milk section in U.S. grocery stores. To determine if your nut milk is unsweetened, look at the carton’s nutrition facts — it should only have 1 gram of total carbs per 1 cup serving. Anything more than that and it’s likely sweetened with added sugars.

(2) Sweetener. About 4.5 ounces weight. I use powdered erythritol as my low carb sweetener of choice, which is about 70% as sweet as powdered sugar. I buy erythritol online in granulated form, and use a Nutribullet to pulverize it into powder, which easily dissolves with other ingredients. You may substitute with another type of sweetener as long as it’s also in powdered form and you make the appropriate conversion. If substituting with confectioners swerve, start with 1/2 cup; if needed, add more to taste once the eggnog is chilled and strained.

(3) Shell-To-Shell Method. To separate the whites from the yolks, crack the egg in the middle and push in with your thumbs to divide the shell into two equal halves. Let the egg whites drip into a bowl below, while transferring the yolk between the two shell halves repeatedly until only the yolk is remaining in the shell.

(4) Heating Ingredients. The purpose of heating ingredients is to pasteurize the raw egg yolks and to allow the sweetener to easily dissolve. Use an instant-read thermometer or probe thermometer to determine how long to heat the eggnog mixture — better than guessing.

(5) Straining Liquid. This step is important because straining out solids allows for a smoother drink. Using cheese cloth or a nut milk bag would also work well for straining.

(6) Serving. Enjoy the eggnog chilled, optionally topped with extra nutmeg or garnished with cinnamon sticks, served alongside other low carb sweets like chocolate fudge, lemon posset, or pecan bars. Leftover eggnog can be covered and stored in the refrigerator for up to 3 days.

(7) Foamier Drink Option. Use a hand mixer to beat the egg whites until soft peaks form. Add as much of the foamy egg whites as desired by stirring with the chilled eggnog, then serve. If you prefer the texture of store-bought eggnog drinks, you will likely want to skip the egg whites. On the other hand, if you prefer a foamier eggnog, then you will love the extra volume and fluffiness of the drink once you’ve stirred in the foamed egg whites.

(8) Alcoholic Drink Option. Add desired alcohol to each serving glass and pour the chilled eggnog over it, stirring a bit. Rum, bourbon, whiskey, or brandy would work well, using about 1 ounce per eggnog serving.

(9) Carbs. The nutrition calculation assumes you are using erythritol or an erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and therefore not included in the nutrition estimate. Apps that count sugar alcohols will show a higher number of carbs.

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Did you make this? Rate this recipe:

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Amber

I hate eggnog…like it makes me want to lose my lunch. But I always buy it for my husband and younger son because they love it. Now that we are on keto, store bought eggnog was out (yay!!) My husband was pretty disappointed. Then I found this recipe. Oh.My.Word!! I totally fell in love. I am a convert. This is my new favorite keto recipe!!

Mandy

This is so good. Great recipe as written. However I did use xylitol but less of it. About 1/2 cup powdered. Xylitol is sweeter than erythritol in my opinion. I also added a little more cinnamon at the end as well as about 1/2 tsp rum extract and 2 pinches salt. The rum extract took it to the next level. Thanks for the recipe!

Sarina

Merry Christmas to me because this eggnog is AMAZING. It’s hard to believe that it has no sugar in it. It’s better than anything I’ve ever bought in a store and so good that my mother-in-law tried it and immediately asked for the recipe. I did use pure liquid stevia instead of erythritol, just because of personal preference.

One question- how long does this keep for?

Julia

Thanks Sarina! It keeps well for at least 3-4 days. It’ll likely last up to a week, but I usually drink it up much sooner than that so I haven’t been able to test to be certain 🙂

Brenda

Sarina, how much stevia did you use? I prefer stevia as well…

Johnnie

Goodnog

Beverly Rucks

You can try heating the eggnog to 160° in a slow cooker on low, stirring occasionally.

Susie

I love this! This is my favorite egg nog! 😊 Thank you so much for this recipe!!

KATHERINE L MARSH

Me and my Daughter made this the night before Thanksgiving and it was a big hit with my family the next day. Even my picky granddaughter loved it. LOL

Amanda

Would monkfruit erythritol work? Total diabetic newbie🙄

Joy Lucas

I’m wondering where the carbs come from if the erythritol isn’t included?

Mostly the heavy whipping cream. More info at https://www.savorytooth.com/hidden-carbs/

Yessi

Can I add a flavour to it, like chocolate, pistachio, prunes, coffee..?

Yes, I think that would work well with this eggnog recipe. All of your flavoring suggestions sound delicious.

Melanie

Delicious!

Melissa

Does it have the cooling effect that erythritol seems to have?

It does not. The cooling effect can happen in baked goods when too much erythritol is used, but I’ve never seen it happen with liquids before.

Sasha

If using Swerve’s confectioner, do you recommend to use less than the 3/4 cup stated in the recipe or keep at the 3/4 cup? If using less, what would you recommend?

Start with 1/2 cup. After Step 3, when it’s cool enough do a taste test. Add more to taste as needed. Then proceed to Step 4.

Darlene

I can’t wait to try this! I’m so excited! However, I’m going to have to try and substitute the almond milk with unsweetened, full fat coconut milk. Nut allergies in the house. Hopefully it will turn out fine.

I hope the coconut milk isn’t too overpowering and that it turns out well for you. Keep me updated 🙂

Sarah

I’m also going to try with coconut milk as I’m sensitive to almonds. Any updates on this?

Daakquanakhann

My preference is hot eggnog, does it taste great hot?

Lisa

Can this be frozen after preparing?

Steph

I haven’t tried this yet, but I would think it would freeze well. There is such a high content of fat that I’m pretty sure it would be stable enough to freeze and not crystallize too bad. Also, these ingredients are very similar to an ice cream base so I think it might be amazing! It would be awesome to make a parfait with it

Eggnog