Serve this low carb eggnog at your next holiday gathering to please all of your guests. It's much easier to make than you would think and tastes SO just like classic eggnog!
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My first experience with eggnog was when I was in elementary school. My class went to a nursing home to pass out holiday cards. While we were there, we were given eggnog in little medicine cups. It was terrifying! Not only was this nursing home a pretty bad one, but I was convinced that they were trying to drug me with the eggnog!
I mean come on, it tasted like medicine and was served in a medicine cup!
After that day, I swore off nursing homes and eggnog. I just KNEW that I would never like either.
Now, fast forward 25 years or so, and I have been working in a nursing home for going on 11 years. I love my job and I absolutely love serving this population of people. It's so rewarding to help the people who have spent their lives caring for others.
So, I figure if I can change my mind about nursing homes then maybe it was time for me to revisit my opinion on eggnog too!
The recipe I came up with is a bit on the sweet side, with less of that medicinal taste that I remember from my first experience. It’s nice and frothy, plus the yolks are cooked - because the thought of drinking raw eggs is way too icky for me. *not to say that I haven’t eaten the equivalent in raw cookie dough 😂, but drinking them just seems wrong!
For some reason I thought this recipe would be really tough to execute - I mean otherwise people would always make homemade eggnog over store-bought, right?
Totally wrong! it comes together so easily and is VERY forgiving to errors (AKA - my kind of recipe!)
So, as it turns out I actually do like eggnog, and in fact - I'm not the only one! My youngest son Lucas would drink it at every opportunity. He calls it cinnamon milk because of the spices 🙂
Ingredients and substitutions
The ingredients for this low-carb eggnog are pretty standard. Here is what you'll need:
- Unsweetened Almond Milk or any milk or milk alternative that you enjoy
- Heavy Whipping Cream or canned coconut milk
- Confectioners Erythritol or any confectioners (AKA powdered) sweetener that you like.
- Nutmeg
- Ground Cinnamon
- Vanilla Extract
- Eggs
- Kentucky Bourbon (optional)
How to make low carb eggnog
Start out by combining the almond milk, heavy cream, some of the erythritol, the spices, and the vanilla in a saucepan over medium heat. Cook, stirring frequently until the mixture just begins to simmer.
While you are waiting on the cream mixture to simmer, separate the egg whites from the yolks and whisk the yolks until they are creamy and light yellow.
Once the cream has begun simmering, remove it from the heat and slowly add about 1 cup to the egg yolks to temper them and prevent them from scrambling. Add it in very slowly, whisking vigorously the entire time.
Add the egg yolk and cream mixture back to the saucepan with the rest of the cream and bring back just to a simmer, stirring continuously. As soon as it simmers, remove it from the heat, transfer it to a bowl and refrigerate.
TIP: If the eggnog looks lumpy after combining the hot milk and eggs just allow it to cool slightly and then run it through a blender before moving on to the next step.
While the egg yolk mixture is cooling, beat the egg whites plus the remaining erythritol in a clean glass or metal bowl, using an electric mixer, until soft peaks form.
TIP: It is important that you do not use a plastic bowl to beat the egg whites. A super clean glass or metal bowl will help ensure that your egg whites get fluffy.
When the egg yolk and milk mixture has cooled completely, combine it with the egg whites and gently whisk until well combined. You can serve immediately or store it in the fridge for later.
You may also choose to add about 2 oz of bourbon to each serving.
Other low carb holiday drinks:
If I still haven't convinced you to try out homemade low-carb eggnog, then here are a few other festive holiday beverages to try out:
Be sure to check out these other great recipes:
📖 Recipe
Keto Eggnog
Ingredients
- 1 ¼ cup Unsweetened Almond Milk
- ½ cup Heavy Whipping Cream or canned coconut milk for dairy free
- 4 tablespoon Confectioners Erythritol divided
- ½ teaspoon Nutmeg
- ¼ teaspoon Ground Cinnamon
- 1 teaspoon Vanilla Extract
- 2 Eggs separated
- 8 oz Kentucky Bourbon optional
Instructions
- Combine the almond milk, heavy cream, 3 tablespoon of the erythritol, seasonings, and vanilla in a medium saucepan over medium heat. Cook, stirring frequently until the mixture just begins to simmer.
- While you are waiting on the cream mixture to simmer, separate the egg whites from the yolks. In a medium bowl, whisk the yolks until they are creamy and light yellow.
- Once the cream has begun simmering, remove it from the heat and slowly add about 1 cup to the egg yolks to temper them and prevent them from scrambling. Add it in very slowly, whisking vigorously the entire time.
- Add the egg yolk and cream mixture back to the saucepan with the rest of the cream and bring back just to a to a simmer, stirring continuously. As soon as it simmers, remove from heat, transfer to a bowl and refrigerate. *If you notice that your eggs have scrambled slightly. Simply allow them to cool and then run them through a blender before moving on to the next step.
- While the egg yolk mixture is cooling, beat the egg whites plus the remaining 1 tablespoon of erythritol in a clean glass or metal bowl, using an electric mixer, until soft peaks form.
- When the egg yolk mixture has cooled completely, combine it with the egg whites and gently whisk until well combined. You can serve immediately or store in the fridge for later.
- You may also choose to add about 2 oz of bourbon to each serving.
Notes
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
Michelle says
We made this recipe the other night and we enjoy the taste. However, can you give us some options for making it less thick? It just seems much thicker then the normal eggnog. Any suggestions?
Sabra says
Hi Michelle, again - SO SO sorry that your comment was overlooked.
To make the eggnog thinner, you could do one of two things, or both depending upon how much thinner you want it. The first option would be to reduce the heavy cream to 1/4 cup and add an additional 1/4 cup of almond milk. The second option is to reduce the number of eggs from 2 to 1.
Hope that helps!