This is a cooked, stovetop eggnog made with unsweetened almond milk and heavy cream instead of whole milk and sugar. It is thickened with eggs, sweetened with erythritol and spiced with nutmeg and cinnamon. It makes 6 servings, with about 2 grams of carbohydrates and no sugar in each, and an optional half cup of bourbon or rum turns it into an alcoholic version.
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Most of the 2 hours 20 minutes is chilling. Prep takes 10 minutes and cooking takes another 10, and the eggnog then needs at least 2 hours in the refrigerator.
What Goes in the Eggnog
The full amounts are in the recipe card at the bottom. These are the ingredients that make up the drink.
- Unsweetened almond milk (2 cups) and heavy cream (1 cup): the almond milk is the low-carb base, and the cream adds richness and a velvety texture.
- Eggs (4 large): give the drink its classic eggnog flavor and a creamy consistency.
- Erythritol (1/2 cup): keeps it sugar-free. Another keto sweetener can replace it.
- Vanilla extract (1 teaspoon), ground nutmeg (1 teaspoon), ground cinnamon (1/2 teaspoon) and a pinch of salt: the flavorings. Freshly ground nutmeg and cinnamon smell and taste noticeably stronger.
- Bourbon or rum (1/2 cup): optional, and only for the alcoholic version.
Tempering the Eggs
Warm the almond milk and cream in a medium saucepan over medium heat, stirring now and then, until warm but not boiling. In a separate bowl, whisk the eggs, erythritol, vanilla, nutmeg, cinnamon and salt until smooth.
This is the step to take slowly. Pour the warm milk mixture into the egg mixture a little at a time while whisking continuously. That tempers the eggs and keeps them from scrambling. Return everything to the saucepan and cook over low heat, stirring constantly, for about 5 to 7 minutes, until it thickens slightly. Do not let it boil.
Take the pan off the heat and let the eggnog cool. Stir in the bourbon or rum now if you are using it. Chill for at least 2 hours, then pour into glasses and sprinkle nutmeg or cinnamon on top.
Eggs at room temperature mix more smoothly, so take them out of the refrigerator about 30 minutes before you start. A blender can give the finished drink a frothier texture if you want one.
Ways to Change It
- Dairy-free: use coconut cream in place of the heavy cream. It adds a faint coconut flavor that goes with the spices.
- Peppermint: add a splash of peppermint extract, starting with a small amount and adjusting to taste.
- More spice: a pinch of cardamom or ginger adds warmth and depth.
What to Serve With It
Sugar-free gingerbread cookies are good for dipping. A cheese platter with low-carb crackers gives a savory contrast to the creamy drink. For something without alcohol or sweetness, herbal tea or sparkling water with lemon works alongside it.
Make Ahead and Storage
You can make the eggnog a day or two ahead. Chill it in the refrigerator and give it a good stir before serving. In an airtight container it keeps for 3 to 5 days.
Nutrition per Serving
One serving has approximately 210 calories, 20 grams of fat (10 grams saturated), 2 grams of carbohydrates, 4 grams of protein and 50 milligrams of sodium, with no fiber and no sugar. These are estimates.
FAQ
Can I make this eggnog ahead of time?
Yes. Make it a day or two in advance, chill it and stir well before serving.
Can I keep it in the refrigerator?
Yes, for 3 to 5 days in an airtight container.
Does this eggnog use raw eggs?
No. The egg mixture is tempered with the warm milk and then cooked over low heat on the stove for about 5 to 7 minutes until it thickens.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Friendly Eggnog: Enjoy Low-Carb Holiday Cheer!
Ingredients
Instructions
In a medium saucepan, combine the almond milk and heavy cream over medium heat. Heat until warm but not boiling, stirring occasionally.
In a separate bowl, whisk together the eggs, erythritol, vanilla extract, nutmeg, cinnamon, and salt until well combined and smooth.
Gradually pour the warm almond milk mixture into the egg mixture while whisking continuously to temper the eggs. This prevents the eggs from scrambling.
Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly (about 5-7 minutes). Do not let it boil.
Remove from heat and let cool. If using, stir in the bourbon or rum.
Chill the eggnog in the refrigerator for at least 2 hours before serving.
Serve in glasses, garnished with a sprinkle of nutmeg or cinnamon on top.
Notes
For a dairy-free version, use coconut cream instead of heavy cream.
Add a splash of peppermint extract for a festive twist during the holidays.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 210 calories |
| Sugar Content | 0g |
| Sodium Content | 50mg |
| Fat Content | 20g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 0g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 2g |
| Fiber Content | 0g |
| Protein Content | 4g |
| Cholesterol Content | 200mg |