Keto Eggnog
Thick, creamy holiday eggnog made as a gently cooked custard with nutmeg and vanilla and sweetened with allulose. Serve it as is or spiked with bourbon or rum.
Nutrition per serving
¾ cup- Net carbs
- 3.5g
- Calories
- 280kcal
- Protein
- 4.8g
- Fat
- 27g
- Total carbs
- 16 g
- Fiber
- 0.3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Dairy-free (coconut milk): Full-fat canned coconut milk replaces the heavy cream. It makes a thick, custardy nog that is completely dairy-free.
- Cook the custard exactly as directed, to 160°F (71°C). Coconut milk thickens a little more in the fridge, so thin with almond milk if needed.
Pumpkin eggnog: Pumpkin purée and pumpkin pie spice whisked into the custard make a holiday cross between eggnog and pumpkin pie.
- Whisk the pumpkin and spice into the cream mixture before heating it.
- Strain the finished custard through a fine sieve. Pumpkin makes it thicker, so loosen it with a splash of almond milk before serving if needed.
- Nice to have (optional)
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $5.69 for 4 servings ($1.42 each) · how we estimate
Instructions
-
Whisk the egg yolks and sweetener in a medium bowl for 1–2 minutes, until pale and slightly thickened.
-
Heat the cream, almond milk, nutmeg, cinnamon and salt in a saucepan over medium heat until steaming, with small bubbles at the edges, about 5 minutes. Don't let it boil.
-
Temper the yolks: whisking constantly, pour about 1 cup of the hot cream mixture into the yolks in a thin stream. Then pour the yolk mixture back into the pan.
-
Cook over low heat, stirring constantly with a spatula and scraping the bottom, 3–5 minutes, until the custard reaches 160°F (71°C) on an instant-read thermometer and coats the back of a spoon. Keep it below 170°F (77°C) so the yolks don't curdle.
-
Strain into a pitcher, stir in the vanilla and let cool. Cover and refrigerate at least 4 hours; it thickens as it chills.
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Stir in the spirits if using, pour into glasses and grate a little fresh nutmeg over each.
Tips for success
-
Cooking the custard to 160°F (71°C) makes it safe without pasteurized eggs. If you prefer an uncooked, old-fashioned eggnog, use pasteurized eggs only. - Allulose stays dissolved when chilled. Granulated erythritol can recrystallize into a gritty layer in cold drinks.
- If the custard curdles slightly, blitz it with an immersion blender and strain; it will be smooth again.
Nice to have, not needed
- An instant-read thermometer makes the custard foolproof — without one, cook until it coats a spoon and a finger drawn across the back leaves a clean line.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold; shake or stir first.
Prep tip: Make it a day ahead — it thickens and the nutmeg flavor deepens overnight.
Refrigerate in a sealed jar up to 3 days. Shake or stir before serving.
Variations
2 variations, each with its own ingredients and macrosDairy-free (coconut milk)
DietFull-fat canned coconut milk replaces the heavy cream. It makes a thick, custardy nog that is completely dairy-free.
- heavy cream → full-fat canned coconut milk
3.5 g net · 196 kcal · 4.3 g protein · 18 g fat · ≈$1.23 per serving (same net carbs as the original)
Pumpkin eggnog
FlavorPumpkin purée and pumpkin pie spice whisked into the custard make a holiday cross between eggnog and pumpkin pie.
- + ½ cup canned pumpkin purée
- + 1 tsp pumpkin pie spice
5.3 g net · 292 kcal · 5.1 g protein · 27 g fat · ≈$1.62 per serving (+1.8 g net carbs vs the original)
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