Keto Eggnog
Creamy, spiced holiday eggnog made keto with rich egg yolks, heavy cream, and monk fruit sweetener. At just 2.5g net carbs per serving and ready in about 25 minutes, it delivers that nostalgic nutmeg-and-bourbon warmth without the sugar crash.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This keto eggnog brings all the cozy, spiced richness of the holiday classic without the sugar. Rich egg yolks and heavy cream give it a velvety body, while monk fruit and warm spices keep every creamy sip both festive and low-carb.
Ingredients
- 6 large egg yolks
- 1/2 cup granulated monk fruit or erythritol sweetener
- 2 cups heavy whipping cream
- 1 1/2 cups unsweetened almond milk
- 1 tsp pure vanilla extract
- 1 tsp ground nutmeg, plus more for garnish
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/8 tsp fine sea salt
- 1/4 cup bourbon or dark rum (optional)
Instructions
- 1
In a medium bowl, whisk the egg yolks and monk fruit sweetener together until pale, thick, and creamy, about 2 minutes.
- 2
In a saucepan over medium heat, combine the heavy cream, almond milk, nutmeg, cinnamon, cloves, and salt. Warm until steaming and just barely simmering at the edges, stirring often. Do not let it boil.
- 3
Slowly pour about 1 cup of the hot cream mixture into the yolks in a thin stream while whisking constantly to temper the eggs and prevent scrambling.
- 4
Pour the tempered yolk mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the eggnog thickens enough to coat the back of the spoon and reaches 160°F, about 4 to 6 minutes.
- 5
Remove from heat and stir in the vanilla extract and the bourbon or rum, if using. Strain through a fine-mesh sieve into a pitcher for a silky texture.
- 6
Chill in the refrigerator for at least 2 hours until cold. Serve in glasses with a fresh dusting of nutmeg on top.
Tips & notes
- For a thicker, frothier nog, fold in 1/2 cup of whipped heavy cream just before serving (adjusts macros slightly).
- Store covered in the refrigerator for up to 4 days. Shake or stir well before serving, as it naturally separates.
- Skip the alcohol for a family-friendly version, or add an extra splash of vanilla for warmth without the spirits.
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Frequently asked questions
- How many carbs are in keto eggnog?
- This recipe makes 6 servings, each with 2.5g net carbs, 285 calories, 5g protein, and 28g fat. The low carb count comes from using monk fruit sweetener instead of sugar and unsweetened almond milk in place of regular milk.
- Can I make keto eggnog without alcohol?
- Yes. The bourbon or rum is completely optional. Simply leave it out for an alcohol-free version that's safe for the whole family. You can add an extra 1/2 teaspoon of vanilla for a little more warmth and depth.
- Why did my eggnog turn out grainy or scrambled?
- Graininess usually means the eggs cooked too fast. Always temper the yolks by adding the hot cream slowly while whisking, keep the heat low, and stop cooking once it reaches 160°F. Straining through a fine-mesh sieve at the end removes any cooked bits for a smooth result.
