Best Keto Eggnog
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Introduction
Gather around the Christmas tree with a cup of cheer: thick, creamy keto eggnog with no added sugar.
The Best Keto Eggnog
Eggnog is one of those things you love or you hate, with no in-between. As a kid I couldn’t stand it. Then I tried it again as an adult and that flipped completely — and the same thing happened to my husband, except he came out the other side rather more obsessed than I did.
It is one of our favorite holiday treats. The catch, if you are eating keto, is the sugar: the carton kind is built on it.
So here is the version we make instead. Thick, creamy, and sweet enough to taste like the thing it is replacing. Don’t be an Ebenezer Scrooge about it.
Step By Step: How to Make the Best Keto Eggnog
This is a two-day drink. The custard is cooked and chilled on the first day and the cream is whipped and folded in on the second, so start it the day before you want to pour it. Once the cream is in, serve it with a dusting of cinnamon, or keep it covered in the fridge.
About the Eggs
This eggnog is cooked, and the cooking is the point. The USDA’s threshold for an egg mixture is 160°F — that is the number that makes it safe to drink, and it is why the recipe asks for a thermometer rather than a guess. The card takes it to 160–170°F. Go slowly and never let it boil; eggs that get there too fast scramble instead of thickening.
Using pasteurized eggs on top of that is a reasonable belt-and-braces step, and it is the one we have always suggested. (USDA FSIS, Shell Eggs from Farm to Table)
Too Much Sugar!? No Problem!
Like I said earlier, traditional eggnog is packed full of sugar and flavored syrups. Our sugar-free keto eggnog is still tasty and sweet, we just use a zero-calorie sugar replacement — Lakanto Monk Fruit!
It is a granulated blend built to measure 1:1 with sugar, and we don’t get an aftertaste from it. Use the granulated version rather than a concentrate: it goes into the almond milk at the very start and has the whole slow warm-up to dissolve in.
Keto Eggnog All Year Long
The stores deprive you a good 9-10 months out of the year without eggnog but I say NO WAY to that!
If you’re like us and love creamy, thick, and delicious eggnog on any given night of the year then you go make yourself a batch on May 20th if you want to!
Plus, it’s low carb, and I’m not complaining about that. Enjoy!
You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.
Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!
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Enjoy!
Best Keto Eggnog
2 net carbsIngredients
- 10x large egg, beaten
- 6 cups unsweetened vanilla almond milk
- 2 cups heavy whipping cream
- 2 tbsp vanilla extract
- ½ tsp cinnamon, ground, use extra for garnish
- 1 tsp nutmeg, ground
- A pinch of salt
- 1 ¾ cups lakanto classic monkfruit sweetener
Nutrition Facts
12 servings per recipe| Per Serving 210 | Per Recipe 2460 | |||
| 10x large egg | 50 | 600 | ||
| 6 cups of unsweetened vanilla almond milk | 14.79 | 177.44 | ||
| 2 cups of heavy whipping cream | 133.33 | 1599.99 | ||
| 2 tbsp of vanilla extract | 6 | 72 | ||
| ½ tsp of cinnamon, ground | 0.25 | 3 | ||
| 1 tsp of nutmeg, ground | 1 | 12 | ||
| 18g | 23% | 216g | 276% | |
| 10x large egg | 3.33 g | 40 g | ||
| 6 cups of unsweetened vanilla almond milk | 1.23 g | 14.79 g | ||
| 2 cups of heavy whipping cream | 13.33 g | 160 g | ||
| ½ tsp of cinnamon, ground | 0 g | 0.02 g | ||
| 1 tsp of nutmeg, ground | 0.07 g | 0.8 g | ||
| 11g | 53% | 128g | 638% | |
| 10x large egg | 1.25 g | 15 g | ||
| 2 cups of heavy whipping cream | 9.33 g | 112 g | ||
| ½ tsp of cinnamon, ground | 0 g | 0.01 g | ||
| 1 tsp of nutmeg, ground | 0.05 g | 0.6 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 228mg | 76% | 2740mg | 913% | |
| 10x large egg | 175 mg | 2100 mg | ||
| 2 cups of heavy whipping cream | 53.33 mg | 640 mg | ||
| 160mg | 7% | 1870mg | 81% | |
| 10x large egg | 58.33 mg | 700 mg | ||
| 6 cups of unsweetened vanilla almond milk | 83.79 mg | 1005.5 mg | ||
| 2 cups of heavy whipping cream | 13.33 mg | 160 mg | ||
| 2 tbsp of vanilla extract | 0.2 mg | 2.4 mg | ||
| 31g | 11% | 370g | 134% | |
| 10x large egg | 0.83 g | 9.9 g | ||
| 6 cups of unsweetened vanilla almond milk | 0.49 g | 5.91 g | ||
| 2 cups of heavy whipping cream | 1.07 g | 12.8 g | ||
| 2 tbsp of vanilla extract | 0.25 g | 3 g | ||
| ½ tsp of cinnamon, ground | 0.09 g | 1.05 g | ||
| 1 tsp of nutmeg, ground | 0.09 g | 1.1 g | ||
| 1 ¾ cups of lakanto classic monkfruit sweetener | 28 g | 336 g | ||
| 1g | 2% | 7g | 25% | |
| 6 cups of unsweetened vanilla almond milk | 0.49 g | 5.91 g | ||
| ½ tsp of cinnamon, ground | 0.06 g | 0.7 g | ||
| 1 tsp of nutmeg, ground | 0.04 g | 0.5 g | ||
| 28g | 336g | |||
| 1 ¾ cups of lakanto classic monkfruit sweetener | 28 g | 336 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 2g | 27g | |||
| 10x large egg | 0.83 g | 9.9 g | ||
| 2 cups of heavy whipping cream | 1.07 g | 12.8 g | ||
| 2 tbsp of vanilla extract | 0.25 g | 3 g | ||
| ½ tsp of cinnamon, ground | 0.03 g | 0.35 g | ||
| 1 tsp of nutmeg, ground | 0.05 g | 0.6 g | ||
| 7g | 13% | 79g | 158% | |
| 10x large egg | 5 g | 60 g | ||
| 6 cups of unsweetened vanilla almond milk | 0.49 g | 5.91 g | ||
| 2 cups of heavy whipping cream | 1.07 g | 12.8 g | ||
| ½ tsp of cinnamon, ground | 0 g | 0.05 g | ||
| 1 tsp of nutmeg, ground | 0.01 g | 0.1 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Heat 4 cups of unsweetened almond milk, sweetener and a pinch of salt over low heat until the temperature reads 100°F on a cooking thermometer.
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Slowly add just a ladleful of the heated almond milk to the beaten eggs, whisking it in quickly to temper them.
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Once tempered, add the eggs to the rest of the almond milk in the pot.
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Stir very frequently, scraping the bottom of the pan to prevent scorching. Heat the milk and egg mixture until it reaches a temperature of 160-170°F. Do not ever let your mixture boil, you want to heat it very slowly over low heat only. This process will take about 30 minutes.
160°F is the USDA's threshold for an egg mixture, which is why this is the step to use a thermometer on rather than judge by eye. The custard will have thickened just enough to coat the back of a spoon by the time it gets there.
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Once heated to temperature, pour the mixture into a large mixing bowl that is sitting in an ice bath.
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Add in 2 more cups of Almond milk, the cinnamon, nutmeg and vanilla extract. Whisk to combine well. Do not worry if some of the spices settle at the top.
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Place the mixture into the fridge, cover it, and let it sit to cool down overnight.
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The next day, beat the heavy whipping cream until it forms soft peaks.
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Fold the heavy whipping cream into the milk and egg mixture until well combined.
Notes
Plan this one over two days. The custard is cooked, cooled in an ice bath and then left covered in the fridge overnight; the whipped cream goes in the next day, just before serving. There is no shortcut around the overnight stage — it is what takes the eggnog from warm custard to the cold, thick drink you are after.
Once the cream is folded in, serve it with a dusting of cinnamon, or keep it covered in the fridge.
Correction — October 15, 2026: This eggnog chills overnight, and the recipe time now says so instead of 40 minutes. The temperature to look for is 160°F.
