This homemade Keto Eggnog Recipe is rich and creamy, with the perfect amount of spice. Heavy cream, mixed with almond milk, egg yolks, vanilla and nutmeg. Add bourbon, rum, or brandy for an indulgent, spiked keto Christmas cocktail. (low carb, gluten free, sugar free, keto) Only 2 net carbs!
Ingredients in Keto Eggnog
Ingredients Notes and Substitutions
How to Make Low Carb Eggnog
Step by Step Instructions
STEP 1: In a large mixing bowl, whisk together the egg yolks and sweetener until well combined and creamy.
STEP 2: Heat the heavy whipping cream, almond milk, nutmeg and salt in a saucepan over medium-heat. Whisking frequently, bring to a gentle simmer.
STEP 3: Remove the pan from the heat and very slowly temper the cream mixture into the egg mixture. (See notes below about how to temper eggs).
STEP 4: Pour the combined mixture back into the sauce pan and heat it over low heat, whisking frequently, until it reaches 160°F.
STEP 5: Remove from heat and stir in the vanilla extract and alcohol, if using. Strain the eggnog through a fine mesh sieve and into a large jar with a lid. Chill overnight.
STEP 6: Top with fresh whipped cream and a sprinkle of nutmeg, cinnamon, or pumpkin spice, before serving.
How to Make Keto Whipped Cream
It's actually easier than you might think. Combine heavy cream, sweetener (to taste) and a splash of vanilla extract in a large mixing bowl and using an electric hand mixer, beat until thick and creamy.
Recipe Tips and Variations
Frequently Asked Questions
Traditionally, eggnog is made with bourbon, brandy, or rum.
To make a dairy free eggnog, simply swap the heavy cream or milk for full fat coconut milk.
To temper eggs, you whisk the hot liquid into the the egg mixture a little at a time, while whisking constantly. You want to slowly increase the temperature of the eggs to avoid them scrambling.
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