Sugar Free Eggnog

3 glasses with keto eggnog decorated with a cinnamon stick

5 from 8 votes

Bookmark this sugar free eggnog recipe for the festive season! Creamy, rich and utterly delicious, it is only 1g net carbs per serving. The post includes an alcoholic and a non alcoholic version.

Prep Time10

Cooling Time1

Total Time1 10

Course: Drinks

Cuisine: American

Servings:

Calories: 243kcal

Author: Katrin Nürnberger

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

Makes 4 servings @ 140 ml each. Net carbs per serving: 1g

Tip: You can use pasteurised egg whites from a carton in case you are worried about egg safety.

For a ‘cooked’ version:

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.

For the cooked version you don't use the egg whites. Make sugar free meringues with them instead!

Nutrition