Store-bought eggnog is loaded with sugar. Many cartons list about 20 g of sugar per ½-cup serving, which is roughly 40 g per full cup. That's more than most keto days can spare.
A sugar-free eggnog has to do more than skip the sugar, though. It still needs a body.
This keto eggnog keeps everything that makes the drink worth having: velvety texture, a generous hit of nutmeg, and a cold, creamy finish. Thick, spiced, with no added sugar.
It's built on a cooked egg-yolk custard, so there's no raw egg in the glass. You heat, whisk, strain, and chill. Most of the time is hands-off fridge time.
New to eggnog? It's a spiced, custard-style holiday drink made with eggs, cream, and milk. It's popular in the US and Canada, usually served cold, with or without alcohol.
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Quick Answer
Keto eggnog is a spiced, low-carb eggnog made from egg yolks, heavy cream, and unsweetened almond milk, sweetened with allulose or another low-carb sweetener. This version is cooked to 160°F (71°C), chilled for at least 4 hours, and comes to roughly 5–6 g net carbs per 1-cup serving (estimate; see the nutrition note below).
🍶 Prep: 10 minutes / 👩🍳 Cook: 15 minutes / ❄️ Cool and chill: 4 hours 10 minutes / ⏱️ Total: 4 hours 35 minutes / 🥛 Yield: about 4½ cups (about 1 liter): 4 one-cup servings or 8 half-cup pours
Why This Keto Eggnog Works
Traditional eggnog gets its carbs from sugar and whole milk. Here, heavy cream and egg yolks carry the richness instead, and unsweetened almond milk lightens it so it stays drinkable.
Yolks do the thickening. As the custard heats, the egg proteins set gently, giving the drink its body. Cook it to 160°F (71°C), the temperature food-safety guidance such as Utah State University Extension's eggnog safety advice gives for egg-based drinks, and it's considered safe and still silky. Go much hotter, and you risk scrambled bits.
Sweetener choice matters more than you'd expect. Allulose dissolves fully and stays dissolved when cold. Granulated erythritol, by contrast, can leave a gritty layer or recrystallize in the fridge. Allulose is also less sweet than sugar (roughly 70%), so taste and adjust to your liking.
One more thing: cold mutes sweetness. Taste again after it's chilled, not just while it's warm.
Here's how it compares with a typical carton, per ½ cup:
Store-bought figures are examples from several US brand labels, and brands vary.
Ingredients
- 6 large egg yolks (save the whites for an omelet or scrambled eggs)
- 2 cups (480 mL) heavy cream
- 2 cups (480 mL) unsweetened almond milk
- ½ cup (about 96 g) granular allulose, plus more to taste (use ⅓ cup / about 64 g for a less sweet start)
- 2 teaspoons pure vanilla extract
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon fine salt
- Pinch of ground cloves (optional)
- ½ cup (120 mL) bourbon, brandy, or dark rum (optional)
- For serving (optional): extra nutmeg, cinnamon sticks, unsweetened whipped cream
Large amounts of allulose can upset some people's stomachs. A full-sweet batch works out to about 24 g per 1-cup serving, so start with ⅓ cup if you're unsure.
Substitutions
- Sweetener: Use a powdered allulose or monk fruit blend and follow the package's conversion for about ⅓–½ cup of sugar. If you only have erythritol, choose a powdered version, and expect a slight chance of grit once it's cold. Liquid stevia or monk fruit drops also work, added a little at a time after chilling.
- Almond milk: Unsweetened macadamia milk or an unsweetened coconut milk beverage works the same way. Skip oat milk and regular milk. They add real carbs.
- Dairy-free: See the variations below.
- Spirit: Plain bourbon, brandy, and dark rum are carb-free. Spiced rums and liqueurs often contain added sugar, so read the label.
Regional Ingredient Notes
- US and Canada: heavy cream or heavy whipping cream. Use as written.
- UK: whipping cream. Double cream is richer, so thin it with a splash of almond milk.
- Australia and NZ: pure cream or thickened cream. Either works. Pure cream has no added thickener.
Allulose availability varies by country. If you can't find it, use the powdered monk fruit or erythritol blend described above.
Equipment
- Medium saucepan (2–3 quart / 2–3 liters)
- Large heatproof bowl and a second bowl for the ice bath
- Whisk and silicone spatula
- Fine-mesh strainer
- Instant-read thermometer
- Airtight jar or bottle (at least 1½ quarts / 1.5 liters), or two 1-quart jars
How to Make Keto Eggnog
1. Set up the ice bath. Fill a large bowl with ice and cold water. Set a smaller heatproof bowl inside it, with the strainer on top. This lets you cool the custard fast the moment it's done.
2. Heat the dairy. Combine the heavy cream, almond milk, nutmeg, cinnamon, salt, and cloves (if using) in the saucepan. Warm over medium-low heat for 6–8 minutes, until steaming with tiny bubbles around the edge. Don't let it boil.
3. Whisk the yolks. Just before tempering, whisk the egg yolks and allulose in a heatproof bowl for about a minute until the mixture looks lighter yellow and slightly thickened. Sweetener left sitting on raw yolks can make them lumpy, so don't do this ahead of time.
4. Temper the yolks. Slowly ladle in about 1 cup of the hot dairy while whisking constantly. Repeat with a second cup. Pour the yolk mixture back into the saucepan.
5. Cook the custard. Over low heat, stir constantly with a spatula for 2–4 minutes, sweeping the bottom and corners, until a thermometer reads 160°F (71°C). Then take it off the heat right away. It should leave a thin, even film on the back of a spoon, about the texture of light cream. It thickens a lot as it chills, so don't wait for it to look thick. If it passes about 170°F (77°C), remove it immediately.
6. Strain and cool. Pour the custard through the strainer into the bowl in the ice bath. Stir in the vanilla. Stir for 8–10 minutes until it's no longer warm.
7. Sweeten. Taste it. It should seem slightly sweeter than you'd like, since cold dulls sweetness. Stir in more allulose, 1 tablespoon (about 12 g) at a time, until dissolved.
8. Chill. Transfer to an airtight jar and refrigerate for at least 4 hours, ideally overnight. Taste again and adjust with powdered allulose or a few drops of liquid sweetener.
9. Serve. Shake or whisk well. Stir in the spirit now, if using. Pour into small glasses and dust with fresh nutmeg.
Expert Tips
- Keep the heat low. Medium-low for the dairy and low for the custard. Patience is the whole technique here.
- Always strain. Even a perfect custard picks up a few tiny cooked bits. Straining makes the texture silky.
- Grate the nutmeg fresh. It tastes noticeably rounder than pre-ground, and a whole nutmeg lasts for ages.
- Add alcohol after chilling. Stirring spirits into hot custard dulls their flavor and can thin the texture. Alcohol can slow bacterial growth but can't be relied on to kill it, so it never replaces cooking the eggs or using pasteurized ones.
- Use a thermometer. Visual cues are helpful, but 160°F (71°C) is the number that makes it safe.
Common Mistakes and How to Fix Them
Scrambled or lumpy custard. The heat was too high, or the stirring stopped. Strain it first. If small lumps remain, blend for 20–30 seconds and strain again. Next time, keep the heat low and pull it at 160°F (71°C).
Custard still looks thin at 160°F. That's normal. It thickens substantially in the fridge.
Too thin after chilling. It may just need more time. Fully cold eggnog is much thicker. If it's still thin the next day, whisk in 2–3 tablespoons more heavy cream. A last resort is ⅛ teaspoon xanthan gum, sprinkled in while blending. Adding it all at once makes it gummy.
Gritty or sandy texture. Granulated erythritol is the usual cause. Switch to allulose or a powdered blend. Blending can help, but the grit may come back as it chills.
Eggy taste. Usually an overcooked custard or too little spice. Add a pinch more nutmeg and a splash of vanilla, then chill again.
Skin on top. Press plastic wrap onto the surface while it cools, or just whisk it before serving.
Not sweet enough after chilling. Cold dulls sweetness. Stir in powdered sweetener or a few drops of liquid monk fruit or stevia, and taste again.
Variations
Dairy-free version
Replace the heavy cream with 2 cups (480 mL) full-fat canned coconut milk (shake the can first) and keep the almond milk. It will taste lightly of coconut, and the carb count will shift slightly, so check your can's label.
Spiked version
Stir ½ cup (120 mL) bourbon, brandy, or dark rum into the chilled eggnog. Taste before adding the full amount. Serve spiked eggnog to adults only, and label the jug so no one drinks it by mistake.
Warm version
Reheat a serving gently in a saucepan, stirring, until just steaming. Don't boil.
No-cook version
Skip the stovetop. Blend 6 pasteurized egg yolks (pasteurized liquid yolks or yolks from in-shell pasteurized eggs), the cream, almond milk, a powdered sweetener, and the spices until smooth, then chill. It will be thinner than the cooked version. Never use unpasteurized eggs in the no-cook version. For anyone pregnant, elderly, very young, or with a weakened immune system, the cooked version is the safer choice.
Small batch
Halve everything (3 yolks, 1 cup cream, 1 cup almond milk, ¼ cup allulose) and use a small saucepan.
Storage and Make-Ahead
Pour the cooled eggnog into an airtight jar and refrigerate. For best quality and safety, use it within 3 days. Shake or whisk before pouring, since it separates a little as it sits.
Making it 1–2 days ahead works well because the flavor mellows. Add the spirit and the nutmeg garnish just before serving.
Freezing isn't recommended. The cream and almond milk tend to separate and don't recover their smooth texture.
Serving Suggestions
Pour it into small glasses. It's rich, and a half-cup pour goes a long way at a party. Garnish with fresh nutmeg, a cinnamon stick, or a spoonful of unsweetened whipped cream.
For a gathering, keep the jug in a bowl of ice, and don't leave it out for more than 2 hours. Eggnog pairs well with something crisp and not too sweet. Try it alongside one of our easy keto desserts.
Final Thoughts
You get the creamy, spiced drink the season calls for without the added sugar. Make it a day ahead, chill it overnight, and it'll be ready when guests arrive.
Looking for more low-carb ideas? Browse our 25 easy keto recipes.
Frequently Asked Questions
Is eggnog keto?
Traditional eggnog isn't keto. It's made with sugar and milk, and store-bought cartons often list about 20 g of sugar per ½ cup. This version uses egg yolks, heavy cream, unsweetened almond milk, and allulose, which brings it to roughly 5–6 g net carbs per 1-cup serving (estimate).
Can I make keto eggnog without cooking the eggs?
Only with pasteurized eggs. The no-cook variation uses pasteurized yolks and a powdered sweetener, blended and chilled. It comes out thinner than the cooked version. The cooked method is the safer choice, especially for anyone pregnant, elderly, very young, or with a weakened immune system.
How long does keto eggnog last in the fridge?
Up to 3 days in an airtight container. Shake or whisk it before serving, since it separates a little as it sits. Don't leave it out for more than 2 hours. Freezing isn't recommended, because the cream and almond milk separate.
Why is my keto eggnog gritty?
Granulated erythritol is the usual cause, since it can recrystallize when cold. Switch to allulose or a powdered sweetener blend. Grit can also come from tiny cooked egg bits, so always strain the custard.
What's the best sweetener for keto eggnog?
Allulose gives the smoothest result in a cold drink because it stays dissolved. A powdered monk fruit blend also works. Allulose is about 70% as sweet as sugar, and large amounts can upset some people's stomachs, so start with ⅓ cup and adjust after chilling.
Can I make keto eggnog dairy-free?
Yes. Replace the heavy cream with 2 cups (480 mL) of full-fat canned coconut milk and keep the unsweetened almond milk. Expect a mild coconut flavor and a slightly different carb count, so check your can's label.
When should I add alcohol to keto eggnog?
After the eggnog has chilled, just before serving. Plain bourbon, brandy, and dark rum add no carbs, but spiced rums and liqueurs often contain added sugar, so read the label. Alcohol can't be relied on to kill bacteria, so it doesn't replace cooking the eggs.
What can I do with the leftover egg whites?
This recipe uses only yolks. Cover the whites and refrigerate for 2–4 days, then use them in scrambled eggs or an omelet. Whole eggs can't be swapped in without changing the texture and quantities, so stick with yolks.
Nutrition note: Estimated at roughly 5–6 g net carbs per 1-cup serving, or about 2.5–3 g per ½-cup pour. This is based on typical USDA values for heavy cream, egg yolks, and spices; a typical unsweetened almond milk label (about 1 g carbs per cup), and allulose counted as 0 net carbs. Labels may list allulose under total carbohydrate, and it's subtracted here. "Sugar-free" means no added sugar: heavy cream contains a small amount of natural milk sugar (lactose). Nutrition values are estimates and vary based on ingredients, brands, and portion sizes. This is general information, not medical advice. If you manage diabetes or another medical condition, or you're pregnant, check with your healthcare provider before changing your diet. If you're new to counting net carbs, see our guide on how to start a keto diet.
Easy Keto Eggnog
Creamy, spiced, and cooked for safety, with no added sugar.
Nutrition per 1-cup serving (estimate): about 5–6 g net carbs (about 2.5–3 g per ½-cup pour). Based on typical USDA values for heavy cream, egg yolks, and spices, a typical unsweetened almond milk label, and allulose counted as 0 net carbs. "Sugar-free" means no added sugar: heavy cream contains a small amount of natural milk sugar (lactose). Nutrition values are estimates and vary based on ingredients, brands, and portion sizes. This is general information, not medical advice.
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