This delicious Low Carb Keto Eggnog is the perfect creamy, sugar-free holiday drink! Made with rich egg yolks, warm spices, and a hint of vanilla, it’s smooth, comforting, and can be enjoyed with or without bourbon. Easily made dairy-free with coconut milk, this festive treat is both keto-friendly and incredibly satisfying. Serve chilled with whipped cream!
Ingredients Needed
- 6 large egg yolks
- 40g / ⅓ cup powdered monk fruit allulose blend (or 70g / ½ cup for a sweeter taste)
- 360ml / 1½ cups unsweetened almond milk (or coconut milk for nut-free)
- 360ml / 1½ cups heavy cream (or coconut cream for dairy-free)
- ½ tsp nutmeg
- ½ tsp cinnamon
- 240ml / 1 cup bourbon (optional)
- 1 tsp vanilla extract
How To Make Low Carb Keto Eggnog (Sugar-Free)
- Beat the egg yolks: Use a hand mixer to beat the egg yolks until they turn light yellow. Slowly add the powdered sweetener while beating continuously until dissolved. Set aside.
- Heat the milk and spices: In a medium saucepan, combine the almond milk, heavy cream, cinnamon, and nutmeg. Heat over medium heat until it reaches a gentle boil, stirring occasionally. Remove from heat immediately and stir in the vanilla extract.
- Temper the eggs: While whisking constantly, slowly pour the hot milk mixture into the beaten yolks in a thin stream. This gradual process prevents the eggs from scrambling.
- Thicken the mixture: Pour the mixture back into the saucepan and heat over medium-low heat, whisking constantly, until it thickens slightly or reaches 71°C / 160°F. Do not let it boil, as it will continue to thicken while cooling.
- Add bourbon (if using): Stir in the bourbon, if desired. This helps preserve the eggnog for longer but is optional.
- Chill and serve: Pour the eggnog into a bowl, bottle, or pitcher. Cover and refrigerate for at least 3-4 hours or until cold. Serve with sugar-free whipped cream and a sprinkle of cinnamon and nutmeg.
Recipe Tips
- Temper the eggs slowly: Pour the hot milk mixture into the yolks very slowly while whisking constantly to prevent scrambling. This keeps your eggnog smooth and creamy.
- Do not let it boil: Heat the mixture gently over medium-low heat until it reaches 71°C / 160°F. If it boils, the texture may become grainy.
- Adjust the sweetness: Use more or less monk fruit sweetener depending on how sweet you like your eggnog. Start with less and taste before adding more.
- Chill for the best flavor: Refrigerate for at least 3-4 hours before serving. This allows the flavors to blend and makes the eggnog thick and creamy.
- Make it dairy-free: Swap heavy cream for coconut cream and almond milk for coconut milk for a delicious dairy-free version.
How To Store Leftovers?
- Refrigerate: Let the leftover eggnog cool to room temperature. Pour it into an airtight container or bottle and refrigerate for up to 4 days. Shake or stir before serving, as some separation may occur.
Nutrition Facts
Serving Size: 1 cup (approx.)
- Calories: 271
- Total Fat: 26.9g
- Saturated Fat: 15.2g
- Cholesterol: 175mg
- Sodium: 60mg
- Potassium: 90mg
- Total Carbohydrate: 2.8g
- Dietary Fiber: 0.3g
- Net Carbs: 2.5g
- Sugars: 2.1g
- Protein: 4.6g
Check out More Recipes:
- Low Carb Keto Iced Coffee
- Low Carb Keto Bulletproof Tea
- Low Carb Keto Flourless Waffles
- Low Carb Keto Almond Flour Blueberry Bread Recipe
Low Carb Keto Eggnog (Sugar-Free)
Description
This delicious Low Carb Keto Eggnog is the perfect creamy, sugar-free holiday drink! Made with rich egg yolks, warm spices, and a hint of vanilla, it’s smooth, comforting, and can be enjoyed with or without bourbon. Easily made dairy-free with coconut milk, this festive treat is both keto-friendly and incredibly satisfying. Serve chilled with whipped cream!
Ingredients
Instructions
- Beat the egg yolks: Use a hand mixer to beat the egg yolks until they turn light yellow. Slowly add the powdered sweetener while beating continuously until dissolved. Set aside.
- Heat the milk and spices: In a medium saucepan, combine the almond milk, heavy cream, cinnamon, and nutmeg. Heat over medium heat until it reaches a gentle boil, stirring occasionally. Remove from heat immediately and stir in the vanilla extract.
- Temper the eggs: While whisking constantly, slowly pour the hot milk mixture into the beaten yolks in a thin stream. This gradual process prevents the eggs from scrambling.
- Thicken the mixture: Pour the mixture back into the saucepan and heat over medium-low heat, whisking constantly, until it thickens slightly or reaches 71°C / 160°F. Do not let it boil, as it will continue to thicken while cooling.
- Add bourbon (if using): Stir in the bourbon, if desired. This helps preserve the eggnog for longer but is optional.
- Chill and serve: Pour the eggnog into a bowl, bottle, or pitcher. Cover and refrigerate for at least 3-4 hours or until cold. Serve with sugar-free whipped cream and a sprinkle of cinnamon and nutmeg.
Notes
- Temper the eggs slowly: Pour the hot milk mixture into the yolks very slowly while whisking constantly to prevent scrambling. This keeps your eggnog smooth and creamy.
Do not let it boil: Heat the mixture gently over medium-low heat until it reaches 71°C / 160°F. If it boils, the texture may become grainy.
Adjust the sweetness: Use more or less monk fruit sweetener depending on how sweet you like your eggnog. Start with less and taste before adding more.
Chill for the best flavor: Refrigerate for at least 3-4 hours before serving. This allows the flavors to blend and makes the eggnog thick and creamy.
Make it dairy-free: Swap heavy cream for coconut cream and almond milk for coconut milk for a delicious dairy-free version.
Low Carb Keto Eggnog (Sugar-Free)
