If you have a taste similar to mine, its taste will undoubtedly be enough to bring you back once again to Christmas past. However, certainly not in a Christmas Carol’s Ebenezer Scrooge type of way!

Ingredients

• 2 cups unsweetened nut milk (macadamia or almond)

• 2 cups heavy cream or coconut milk

• 1 whole cinnamon stick

• 1 tsp freshly grated nutmeg

• 6 egg yolks (organic if possible)

• ½–¾ cup erythritol, xylitol, or allulose

• 2 tsp vanilla extract

• ½–1 cup dark rum or bourbon (optional, to taste)

Instructions

1. Infuse the Cream
   In a medium saucepan, combine the heavy cream, nut milk, cinnamon stick, and nutmeg. Bring to a gentle simmer over medium heat, stirring occasionally, for about 9–10 minutes to infuse the flavors. Remove from heat and set aside.

2. Whisk the Yolks
   In a large mixing bowl, whisk or beat the egg yolks with your chosen sweetener until the mixture becomes pale, thick, and fluffy. If using erythritol, some granules may remain, which is fine.

3. Temper the Eggs
   Slowly drizzle the hot cream mixture into the egg mixture in small amounts, whisking constantly, to prevent curdling.

4. Cook the Eggnog
   Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until it reaches 160°F and coats the back of a spoon (about 10 minutes).

5. Finish & Chill
   Strain into a clean medium bowl to remove the cinnamon stick and any bits of cooked egg. Stir in the vanilla extract and liquor (if using). Cover and refrigerate until cold.

6. Serve
   The eggnog will thicken as it chills. Stir before serving and thin with extra nut milk if desired. Serve in mugs or glasses, dusted with extra nutmeg.

Tips & Variations

• Non-Alcoholic Version – Simply omit the rum or bourbon for a family-friendly holiday drink.

• Extra Frothy – Blend for a few seconds before serving for a light, airy texture.

• Make Ahead – Eggnog flavors deepen after 1–2 days in the fridge.

Share the image below to your Pinterest board if you like this Keto Eggnog Recipe!

Sweetener For Keto Eggnog

You’ve got a lot of options with this sugar-free eggnog. You could use allulose (my choice cause there is no aftertaste and 0 GI, just make sure to add 30% more as it’s less sweet!), erythritol the one with minimal cooling aftertaste is Lakanto, and xylitol (corn-free though to avoid stomach issues!. Allulose has about 70% sweetness of sugar; you will need to add 30% more (just multiply the total amount of sweetener in recipes by 1.3.

And if using xylitol, be sure you are cautious if you have a puppy at home, as it’s highly toxic to small dogs.

Milk For Keto Eggnog

You have a few options here. Arguably the most effective is the standard version of heavy whipping cream. However, the coconut milk one is awesome, too; you must look after a couple of details.

For the heavy whipping cream version, you can do a 1:1 ratio of cream to nut-based milk (macadamia and almond would be my choice!), adjusting with a bit more milk after cooling till desired consistency is achieved.

And for the coconut version, use 1 1/3 cups of coconut milk with full fat. With approximately an even ratio of the liquid and solid parts from the can. However, bear in mind that this variation is slightly more susceptible to scrambling, so you’ll need to include the warm coconut milk very slowly not to scramble the eggs! And extremely important, be sure to remove it from heat just before it begins to simmer.

Spices For Keto Eggnog

Nutmeg (Freshly grated) is actually ideal here. You might have noticed this, but nutmeg loses its kick quite fast. Therefore, the pre-ground version won’t ever compare. And also perfect are the cinnamon sticks. However, you may get away with subbing here for 1/2 tsp of cinnamon (ground).

For the Booze

Really optional; however, highly recommended! I suggest you choose either a dark rum or perhaps a bourbon. Both are carbs-free and are great pairings. Interesting fact: by the time eggnog traveled over the Atlantic, rum was a cheap substitute for the rest of the taxed liquors. However, throughout the Revolutionary War in America, the supply of rum dried up, and bourbon began to be utilized as a substitute. Therefore, both bourbon and rum are the standard alcohols of preference.

So, if it’s keto, you have to know your limits, as this eggnog can hit you really hard. I personally use 2/3 cups here, but somewhere from half to 1 cup works great. Or simply pour to your liking.