This sugar free eggnog recipe is seriously creamy. You'd never guess this holiday classic is sugar-free and low carb!
I was introduced to eggnog when I lived in the US as an exchange student in the late 80s. I thought it was just the best drink ever, thick, sweet and delicious!
We all have Christmas recipes that are set in stone. For me, that is my roasted turkey, keto mince pies and my low carb stollen.
This keto eggnog recipe is going on the yearly list! It is a very simple recipe and the taste is incredible.
You can also add it to your coffee - it makes a delicious eggnog latte!
This recipe uses raw eggs. In the UK, eggs that are produced under the British Lion Code of Practice are considered safe to eat raw. If you are concerned about egg safety, use the cooked version further down in the post.
Ingredients
Eggs. Use free range organic eggs, separated. Also, make sure your eggs are extra fresh so your whipped egg white turns out nice and stiff.
Sweetener. I recommend allulose because it dissolves like sugar and does not re-crystallise. You can also use an erythritol based sweetener such as Swerve, monk fruit or xylitol. Any sweeteners that aren't allulose MUST be powdered.
Almond milk and cream. Traditional eggnog is made with milk and cream. Heavy whipping cream is naturally low carb, but dairy milk isn't. That's why I am using almond milk. You can also use coconut milk.
The booze. Use whiskey, rum, brandy or cognac or leave it out for an alcohol free version. Personally, I'm a rum girl.
Flavor. I added vanilla extract, cinnamon and nutmeg. You can also add a pinch of salt.
Top tip
Use pasteurised egg whites from a carton if you are concerned about egg safety.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Step 1: Place the egg yolks and low carb sweetener in a large mixing bowl and blend until pale and creamy. An electric blender works best.
Step 2: Stir in the almond milk, heavy cream, vanilla, spices and liquor.
Step 3: Cover with cling film and place in the fridge for at least 1 hour or overnight.
Step 4: Just before serving, whisk the egg whites and 1 additional tablespoon allulose to stiff peaks. Fold the egg whites into the eggnog. I also added some to the top like cappuccino foam.
Step 5: Top with nutmeg, cinnamon or both. Cheers!
Cooked eggnog
Here's how to make a cooked eggnog - you heat it just like you would a keto custard. Use this version if you are concerned about eating raw eggs.
With this version, you won't use the egg whites - only the yolks.
Step 1: Place the egg yolks and low carb sweetener in a large mixing bowl and whisk using a hand balloon whisk until pale and creamy. Place to one side.
Step 2: Add the almond milk, cream, vanilla and optional spices to a saucepan. Bring to the boil then remove from the heat.
Step 3: Slowly ladle approximately ½ cup warm milk mix into the egg mixture. Whisk continuously with a ballon whisk. This prevents the eggs from curdling.
Step 4: Pour back in the pan with the rest of the warm milk and bring to a simmer. Cook for 6 - 8 minutes until it starts to thicken and coats the back of a spoon.
Step 5: Remove from the heat and add the alcohol. Blend to combine.
Step 6: Cover with cling film and place in the fridge for at least 1 hour or overnight. Top with nutmeg, cinnamon or both before serving.
FAQ
This recipe is based on a traditional eggnog recipe which uses raw eggs. In the UK, eggs which are produced under the British Lion Code of Practice are considered safe to eat raw. If you live outside the UK and are concerned about egg safety, use pasteurised egg whites from a carton.
Yes. Replace the cream with coconut cream.
The temperature should reach 160 Fahrenheit / 70 Celsius. Use a thermometer if you have one.
Without the sugar and the dairy milk, eggnog is very low in carbs - just 1 g net carb per serving.
No, you can make an alcohol-free version and use rum aroma, for example. Be aware you must consume it on the same day.
You can use less cream and more almond milk. However, in this case I recommend that you make the cooked version so the eggnog becomes thick.
Serve with
Sugar free eggnog should be paired with sugar free cookies! Here is a selection of holiday cookies:
- Keto Ginger Snaps
- Keto Meringue cookies
- Sugar Free Sugar Cookies
- Keto Biscotti
- Sugar Free Gingerbread Men
- keto amaretti cookies
Storage
Alcohol preserves the milk, cream and eggs. You can prepare this recipe up to 2 days ahead and store it in the fridge. Freeze the egg whites.
On the day of serving, defrost the egg whites and whisk them into stiff peaks.
If you don't add alcohol, low-carb eggnog should be consumed on the same day.
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Recipe
Sugar Free Eggnog
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 3 large eggs separated
- ¼ cup / 50g granulated allulose or powdered erythritol (¼ cup / 40g)
- 1 cup unsweetened almond milk 240 ml
- ½ cup heavy cream 120 ml
- ½ teaspoon vanilla extract or the seeds from 1 vanilla pod
- ¼ to ½ cup rum 60-120 ml, or use cognac or bourbon (or a mix) - optional
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
To serve
- Freshly grated nutmeg or a good pinch of cinnamon
Instructions
- Place the egg yolks and low carb sweetener in a large mixing bowl and whisk using a hand balloon whisk until pale and creamy.
- Whisk in the almond milk, cream, vanilla, spices and your chosen liquor (if using).
- Cover with cling film and place in the fridge for at least 1 hour or overnight.
- When ready to serve, whisk the egg whites and 1 additional tablespoon allulose until fluffy peaks form. Fold the egg whites into the eggnog. I also added some to the top like cappuccino foam.
- Top with nutmeg, cinnamon or both.
Notes
- Place the egg yolks and low carb sweetener in a large mixing bowl and whisk using a hand balloon whisk until pale and creamy. Place to one side.
- Add the almond milk, cream, vanilla and optional spices to a pan. Bring to the boil then remove from the heat.
- Slowly ladle approximately ½ cup warm milk mix into the egg mix. Do this bit by bit and whisk continuously with a ballon whisk until smooth. You don't want the eggs to curdle.
- Place back in the pan with the rest of the warm milk and bring to a simmer. Cook for 6 - 8 minutes until it starts to thicken.
- Remove from the heat and add the alcohol if using. Blitz with a hand whisk if there is any bits or skin for a super smooth eggnog.
- Cover with cling film and place in the fridge for at least 1 hour or overnight.
- Top with nutmeg, cinnamon or both.
SAMIA YASMIN
Hi Katrin, I wanted to make the cooked version but had a question about the eggs - in the main section you say to whisk the egg yolk but then never mention the egg whites. In the recipe card at the bottom you just say whisk the eggs without specifying. In the cooked version do we just mix the eggs whole without separating? Thanks
Beth
This eggnog is so delicious! Served it to friends last weekend and everyone loved it.
Hazel
How long can you keep this in the refrigerator ?
Katrin Nürnberger
I would store it a few days because of the cream. Although it might be that the alcohol preserves the cream for much longer. Thinking of drinks like Baileys.
Brent
Delicious! People I've made it for say it's their favorite eggnog, of any eggnog they've had.
Carolyn Stoker
I can't find unsweetened almond milk where I live? What are options for a substitution? I am not keen on the flavor of coconut so would like to avoid coconut milk. Is unsweetened soy milk low carb? Can I use more cream? Thanks for your help.
Katrin Nürnberger
Cashew milk would be a good alternative. Unsweetened soy would work as well 🙂
Margret
OOOOOO, I had been wanting to figure out a keto version of eggnog, so I was thrilled to open this newsletter and find you had already taken out all the guesswork! Thank you, thank you, thank you!