Why You’ll Love Keto Eggnog Recipe
This keto eggnog is smooth, festive, and easy to make in just 15 minutes of active prep. It uses golden monk fruit for sweetness, making it a great low-carb alternative to traditional eggnog. You can serve it alcohol-free or add rum, brandy, or bourbon for an adult version.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 large egg yolks
1/2 cup golden monk fruit
1 1/4 cups heavy cream
1 3/4 cups unsweetened almond milk or coconut milk
1/2 teaspoon ground nutmeg
Pinch of sea salt
2 teaspoons pure vanilla extract
Rum, brandy, or bourbon, optional
Fresh whipped cream, for serving
Cinnamon, nutmeg, or pumpkin spice, for serving
Directions
In a large mixing bowl, whisk the egg yolks and monk fruit sweetener together until the mixture is creamy and well combined.
In a saucepan over medium heat, combine the heavy cream, unsweetened almond milk or coconut milk, nutmeg, and sea salt. Whisk frequently and bring the mixture to a gentle simmer.
Remove the pan from the heat. Slowly add a small amount of the hot cream mixture into the egg yolk mixture while whisking constantly. Continue adding the warm mixture gradually to temper the eggs.
Pour everything back into the saucepan. Heat over low heat, whisking often, until the mixture reaches 160°F and slightly thickens.
Remove from the heat and stir in the vanilla extract and alcohol, if using.
Strain the eggnog through a fine mesh sieve into a large jar with a lid. Refrigerate overnight until fully chilled.
Serve cold, topped with fresh whipped cream and a sprinkle of cinnamon, nutmeg, or pumpkin spice.
Servings and timing
Servings: 6
Prep time: 15 minutes
Chill time: Overnight
Total time: 15 minutes active time, plus chilling
Variations
For a dairy-free version, replace the heavy cream with full-fat coconut cream and use unsweetened coconut milk.
For extra spice, add a pinch of cinnamon or pumpkin spice to the mixture while heating.
For a stronger vanilla flavor, add an extra 1/2 teaspoon of vanilla extract.
For an alcohol-free version, simply leave out the rum, brandy, or bourbon.
Storage/Reheating
Store keto eggnog in an airtight jar or container in the refrigerator for up to 3 days. Shake or stir well before serving, as some separation may occur.
This eggnog is best served chilled. Reheating is not recommended because the eggs and cream can separate or become too thick.
FAQs
Can I make keto eggnog without alcohol?
Yes. Simply leave out the rum, brandy, or bourbon. The eggnog will still be creamy, rich, and flavorful.
Is this eggnog served hot or cold?
This keto eggnog is best served cold after chilling overnight.
Can I use coconut milk instead of almond milk?
Yes. Unsweetened coconut milk works well and gives the eggnog a slightly richer flavor.
Why do I need to temper the eggs?
Tempering slowly warms the egg yolks so they blend smoothly into the hot cream mixture without scrambling.
Can I make this ahead of time?
Yes. This recipe is perfect for making ahead because it needs to chill overnight before serving.
How long does keto eggnog last?
It will keep in the refrigerator for up to 3 days in an airtight container.
Can I use a different keto sweetener?
Yes. You can use another low-carb sweetener, but the flavor and sweetness level may vary.
Why should I strain the eggnog?
Straining helps remove any small cooked egg bits and creates a smoother texture.
Can I freeze keto eggnog?
Freezing is not recommended because the texture may become grainy after thawing.
What toppings go best with keto eggnog?
Fresh whipped cream, cinnamon, nutmeg, and pumpkin spice all pair well with this creamy drink.
Conclusion
This keto eggnog is a simple, festive recipe that brings classic holiday flavor to a low-carb lifestyle. Creamy, gently spiced, and easy to customize, it is perfect for serving at gatherings or enjoying as a cozy seasonal treat.
Keto Eggnog
This creamy keto eggnog is rich, smooth, and perfectly spiced for the holiday season. Made with monk fruit sweetener and almond milk, it delivers classic eggnog flavor with fewer carbs.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Drink
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 6 large egg yolks
- 1/2 cup golden monk fruit sweetener
- 1 1/4 cups heavy cream
- 1 3/4 cups unsweetened almond milk or coconut milk
- 1/2 teaspoon ground nutmeg
- Pinch of sea salt
- 2 teaspoons pure vanilla extract
- Rum, brandy, or bourbon, optional
- Fresh whipped cream, for serving
- Cinnamon, nutmeg, or pumpkin spice, for serving
Instructions
- In a large mixing bowl, whisk together the egg yolks and monk fruit sweetener until creamy and well combined.
- In a saucepan over medium heat, combine the heavy cream, almond milk, nutmeg, and sea salt. Heat gently, whisking frequently, until the mixture reaches a gentle simmer.
- Remove the saucepan from the heat. Slowly pour a small amount of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs.
- Gradually whisk the remaining cream mixture into the eggs until fully combined.
- Return the mixture to the saucepan and cook over low heat, whisking frequently, until the eggnog reaches 160°F.
- Remove from heat and stir in the vanilla extract and optional alcohol.
- Strain the eggnog through a fine mesh sieve into a large jar or container with a lid.
- Refrigerate overnight until fully chilled.
- Serve topped with fresh whipped cream and a sprinkle of cinnamon, nutmeg, or pumpkin spice.
Notes
- Temper the eggs slowly to prevent scrambling.
- Coconut milk can be used instead of almond milk for a richer flavor.
- Store refrigerated for up to 3 days.
- Alcohol is optional and can be adjusted to taste.
- Serve well chilled for the best texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 285 kcal
- Sugar: 2 g
- Sodium: 140 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 215 mg
