Easy Low-Carb Keto Eggnog – Better Than Store-Bought |

Eggnog is one of those things that is strictly seasonal, and once the holidays are over, it’s time to get rid of it — at least in some locations. While it does work great in the cold months of the year, it tastes awful during the warmer months, and that’s too bad. With just a few simple ingredients, you can make your own Eggnog, which has a similar consistency to store-bought, and tastes much better.

For anyone looking for a quick holiday drink that’s healthy and delicious, this eggnog is a must. It’s a mix of eggnog, heavy cream, coconut milk, coconut sugar, and almond milk that’s ready in about an hour. If you order the eggnog on its own, you’ll find it’s very rich and creamy. If you want to make it a bit more keto friendly, use a sugar free sweetener. This low carb eggnog is great on its own for a nice warm drink on a cold night.

With or without a drink, this juicy, thick, hastily cooked concoction is just amazing!

Honestly, at first I thought it would be quite a challenge to make homemade eggnog that was also low carb. Take a guess! This easy keto egg liquor recipe is nothing like what I’ve tried at the store! It takes time to cool and refrigerate, but the active cooking process itself literally only takes about 20 minutes! HOORAY!

What is eggnog?

A drink made from a mixture of beaten eggs, cream and flavourings, often with the addition of alcohol.

Tips for preparing hippie recipes:

  • For this recipe, I used Califia Farms Coconut Almond Blend (the nutritional information is also based on this blend). It may be my favorite nut milk of all time, as it contains only 45 calories, 4 grams of fat, 1 gram of carbs, 1 gram of fiber, 1 gram of protein, and 0 grams of sugar per 8 oz serving. That’s 0 net carbs! Yahoo!
  • Remember, the egg yolk and milk mixture should never be heated above 170 degrees, as the egg yolk can overflow and curdle. Ew! In this case, you can preserve the mixture by sieving it through a sieve or mesh. Remove the mixture from the heat when it reaches 165 degrees. If you don’t already have a cooking thermometer, I like this inexpensive digital version from ThermoPro.
  • This recipe makes a fairly thick eggnog, but if you prefer a more liquid consistency, you can whip the cream less or add nut milk to the eggnog per serving, if you prefer.
  • I wonder what to do with the excess protein? While NOT low carb/keto, this angel food cake recipe uses 12 proteins and is a reader favorite – perfect for office parties and holiday gatherings!

This easy, low-carb keto eggnog is thick and delicious – with or without alcohol!

  • 8 egg yolks
  • 1/2 cup granulated erythritol (or less if you don’t like sweetness)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 cups nut milk (I used Califia Farms, Coconut Almond Blend).
  • 2/3 cup schwere Schlagsahne
  • 2 teaspoons pure vanilla extract


In a medium bowl with an electric mixer, beat the egg yolks with the erythritol, cinnamon, pumpkin pie spice and nutmeg. Stir on low speed and slowly add the nut milk. Increase the speed to medium so that the mixture is well blended.


Pour the mixture into a medium sauce pan. Place a cooking thermometer in the pan to keep a close eye on the temperature. Stir the mixture constantly over medium/low heat with a wire or silicone whisk. As the temperature rises, it thickens slightly.


Remove from heat immediately when thermometer reads 160-165 degrees. (Do not let the temperature rise to 170 degrees, because then the egg yolks can curdle). The mixture should have become so thick that it easily coats the back of a spoon.


Let it cool for an hour at room temperature. (There may be some delamination as it cools, just stir it). Put them in an airtight container and refrigerate for a few hours or overnight.


Once the egg-milk mixture has cooled, whip up the cream. Using an electric hand mixer or stand mixer, mix the whipping cream with the vanilla extract. Beat on medium/high speed until soft peaks form. Don’t overdo it with the whisk.


Slowly pour the egg and milk mixture into the bowl with the whipped cream. Carefully fold the cream into the egg mixture and beat until well combined. Ta-da! They made eggnog!


Pour the mixture into a carafe or airtight storage jar. After cooling, the cream may rise to the surface, so shake or stir gently before serving. Serve immediately or store in the refrigerator for up to three days.


Pour in your favorite liqueur, if you like. Rum, brandy or bourbon are most often added to eggnog. If you’re feeling fancy, you can garnish the glass with a cinnamon stick and a pinch of nutmeg!

Demand: 8 servings, serving size: 1/2 cup
quantity per serving:
107 calories | 10 g fat | 2 g total carbohydrates | 0 g fiber | 3 g protein | 2 g net carbs

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Here are 5 fun facts about eggnog that you probably didn’t know yet:

1) The word eggnog is said to come from the word noggin, a small wooden cup in which a drink was served.

2) It is estimated that Americans drink more than 135 million pounds of this sugary beverage each year. Shit! That’s a lot of eggnog!

3) George Washington is said to have developed his own recipe for eggnog with 1 pint brandy, ½ pint rye whiskey, ½ pint Jamaican rum and ¼ pint sherry. George himself revealed the recipe in a Farmer’s Almanac publication. That’s not a bad way to get followers!

4) In 2014, Starbucks decided to take the beloved Eggnog Latte off the menu. As a result, foot-loving shoppers have been annoyed with angry emails, harassing phone calls and fiery posts on social media. As a result of the outcry, Starbucks quickly put the dish back on the menu and issued a public apology. (Starbucks, don’t bother people on holidays!).

5) The 24. December is National Eggnog Day, so feel free to enjoy a glass on Christmas Eve.

Make this delicious Christmas bark recipe – 3 ways!

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