This keto eggnog recipe is sponsored by llinea monk fruit, a brand I use and love.
Cheers to a rich and creamy keto eggnog that can be made entirely dairy-free! This homemade eggnog recipe is low-carb and free of refined sugar for a healthier take on the classic holiday drink. Sweetened with pure monk fruit extract and packed with warm spices (and perhaps a splash of bourbon if you’d like), this keto eggnog recipe is some serious deliciousness. You’d never guess it to be low-carb, so indulge in a second glass of eggnog bliss, guilt-free. 😉
why you will love this keto eggnog recipe
This keto eggnog is easy to make and results in a low-carb and dairy optional spin on a favorite holiday drink! It’s eggnog made the old-fashioned way– but without all the sugar. We keep the eggs, cream, and spices to make this delightful drink that everyone will love.
This keto eggnog is:
- sweetened with all-natural llinea monk fruit, a one-ingredient sweetener that has zero calories and a zero glycemic index! I use this liquid sweetener on a daily basis, from drinks to salad dressings and baked goods.
- dairy optional– use a combo of creamy macadamia milk and coconut milk or reach for heavy cream if you don’t mind the dairy
- simple to make with only 15 minutes of prep time!
- a versatile recipe— adjust the spices and sweetness to your preference, froth it up by folding in whipped egg whites, or spike it with bourbon if you prefer a boozy version
Oh the many ways to enjoy this keto eggnog! Sip on a glass in the evening, add it to your morning coffee, or find a good loaf of low-carb bread for a batch of eggnog french toast!
ingredients for keto eggnog
The ingredient list is simple, and I’ll include a few ideas for swaps as well. Here is what you need for this keto eggnog recipe:
- egg yolks- use fresh, organic and pasture-raised eggs if possible, since they are star of the show here (you will taste a difference!)
- egg whites (optional)- I like to whip the egg whites and fold them in for a foamy, frothier keto eggnog
- macadamia milk – I use unsweetened vanilla macadamia milk but you could also swap in unsweetened almond milk
- full-fat coconut milk- Go for the canned coconut milk, not the stuff in the carton. We want all that thick, rich, coconut cream! If you want a more traditional eggnog, you can sub the coconut milk for heavy cream.
- llinea monk fruit– This liquid sweetener is wonderful for eggnog, and makes it easy to adjust the sweetness level to your preference! All you need is approximately a teaspoon, which replaces the 1 cup (or more!) of sugar in traditional eggnog recipes.
- vanilla extract- Use a splash of vanilla extract even if your dairy-free milk is already flavored.
- nutmeg- You can use ground nutmeg or grate a whole nutmeg, if you have one.
- cinnamon- I use a combination of cinnamon in the keto eggnog, plus some more on top for serving (along with a cinnamon stick).
- salt- A bit of salt always adds a nice flavor!
- affordable, high-quality bourbon (optional)- For a boozy eggnog, I use bourbon, but you can also choose whiskey, brandy, or rum. Pure spirits contain zero carbs, but as always, be mindful of consumption, especially if you are in ketosis. Fewer carbs in your system means your body processes alcohol differently and you may feel the effects more quickly.
an easy keto eggnog recipe
There are several varieties of eggnog– cooked, raw, a combo of both, aged eggnog, egg yolks only, etc.
Personally, I like a thick and rich eggnog, preferably cooked. However, I have come to enjoy a frothier eggnog, which is easily done by whipping the egg whites and folding them into the drink after it has chilled. It’s not necessary, but it will give you a foamier, frothier drink. Just keep in mind that the egg whites will separate once the eggnog is chilled (nothing a quick whisk won’t fix).
Here are the simple steps to making keto eggnog at home:
- Warm the milk mixture. In a saucepan, combine the macadamia milk, coconut cream, llinea monk fruit, vanilla, salt, nutmeg, and cinnamon. Whisk the mixture as it heats for about 5-7 minutes. You want it to be pretty warm but not too hot (don’t let it come to a boil).
- Separate the eggs. Separate the eggs, placing the egg yolks in a small mixing bowl and the egg whites in a separate bowl. If you plan on making a frothy eggnog, set the egg whites aside for later (or save them for another recipe). Whisk the egg yolks until they are smooth.
- Temper the eggs. Scoop out about 1/2 cup of the warm milk mixture. Slowly drizzle it into the bowl with the egg yolks, whisking vigorously as you pour it in. This tempers the eggs, gradually raising the temperature to prevent the eggs from cooking too fast and scrambling. After tempering the eggs, slowly pour the egg yolk mixture into the saucepan with the milk, whisking to combine it.
- Cook the eggnog. Over medium heat, continue to cook the eggnog for about 3 minutes, but do not let it heat too long or come to a boil. You just want to heat it long enough for the eggnog to thicken and the mixture should be warm. Remove from heat and serve it warm (or skip to the next step for chilled eggnog).
- Chill. Transfer the eggnog to a large bowl or pitcher and chill it in the refrigerator for at least 4 hours, preferably overnight. It will thicken a bit as it chills. Serve in individual glasses with a cinnamon stick or a sprinkle of ground cinnamon.
Optional: Stir in 1/2 to 3/4 cup bourbon after the eggnog is done cooking. For frothy eggnog, whip the egg whites until they become stiff, then fold them into the eggnog before serving (this method contains raw eggs).
pro tips for the best results
Make sure the eggnog doesn’t ever reach a full boil or get too hot, otherwise the eggs will scramble or the milk will curdle and you will end up with chunks in your keto eggnog (a tip based on my own experience!). For the best results, you can use a candy thermometer to make sure the mixture doesn’t go above 160°F. I don’t use a thermometer and find that just a few minutes on the stovetop is all you need to cook the eggs.
If the eggnog is overcooked, you can still salvage it by pouring the mixture through a fine-mesh strainer. Discard any bits of cooked egg or curdled milk.
Taste and adjust to your own preference. For boozy eggnog, I increase the amount of llinea monk fruit sweetener by about a 1/2 teaspoon, adding it in at the end, along with the bourbon. If you want more of those spices, go for it! You can also adjust the consistency to this eggnog– if you want it more thick, replace about 1/2 to 1 cup of the nut milk for more coconut cream or heavy cream.
I’ll be enjoying this keto eggnog throughout the holidays, and know you’ll love it too! It’s rich, creamy, and comforting, and even more warming with a little spike of bourbon. Cheers!
you might also love…
- Keto almond joys, a vegan-friendly, low-carb candy that EVERYONE will enjoy!
- Keto pumpkin cheesecake bars are rich, creamy, and full of pumpkin flavor on top of a maple shortbread crust. Bonus: you can easily make these beauties dairy-free!
- This roasted cauliflower salad with citrus tahini dressing is hearty and flavorful and perfect for the holidays!
- 2-1/2 cups unsweetened vanilla macadamia milk (or almond milk)
- 1, 14-oz. can unsweetened full-fat coconut milk (or heavy cream)
- 7 large eggs, separated (choose organic, pasture-raised eggs when possible)
- 1 to 1-1/2 teaspoons llinea monk fruit (see recipe notes)
- 1-1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon (plus more for serving)
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 to 3/4 cup bourbon, optional (can also use brandy, rum, or whiskey)
- In a medium saucepan set on the stovetop over medium heat, combine the macadamia milk, coconut cream (or heavy cream), llinea monk fruit, vanilla, salt, nutmeg, and cinnamon. Use a whisk to stir the mixture well. Heat for about 5-7 minutes. It should be warm but not too hot-- do not let it come to a boil.
- Separate the eggs, placing the egg yolks in a small mixing bowl. Set the egg whites aside for later, if you plan on frothing the eggnog. Whisk the egg yolks until they are smooth.
- When the milk mixture is heated, scoop out about a 1/2 cup and slowly drizzle it into the egg yolks, whisking vigorously to temper the eggs. Slowly pour the egg yolk mixture into the saucepan with the milk, whisking to combine.
- Over medium heat, cook the eggnog for about 3 minutes longer, to heat it and allow it to thicken. Do not let it come to a boil or you risk overheating and scrambling the eggs or curdling the milk. Remove the warm eggnog from the stovetop and whisk in the bourbon (optional). Taste and adjust for sweetness, adding more monk fruit if needed. Serve warm, if desired (if not, move on to the next step).
- Transfer the eggnog to a large bowl or pitcher and chill it in the refrigerator for at least 4 hours, preferably overnight. It will thicken slightly as it chills. Serve in individual glasses with a cinnamon stick or a sprinkle of ground cinnamon.
- For frothier eggnog: Whip the egg whites in a separate bowl until they become firm. Fold the egg whites into the chilled eggnog and serve with a sprinkle of ground cinnamon or nutmeg, and/or a cinnamon stick.
Make sure the eggnog doesn't ever reach a full boil or get too hot, otherwise the eggs will scramble or the milk will curdle and you will end up with chunks in the eggnog. Just a few minutes on the stove is all it takes to thicken the eggnog. If using a candy thermometer, the temperature should not go above 160°F.
If adding alcohol, taste the eggnog afterward and add more monk fruit as needed (I usually add about 1/2 teaspoon more).
For thicker eggnog, replace 1/2 cup to 1 cup of the nut milk for more coconut cream or heavy cream.
Salvage overcooked eggnog by pouring the mixture through a fine-mesh strainer. Discard any bits of cooked egg or curdled milk.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 78Total Fat: 6gSaturated Fat: 1.6gTrans Fat: 0gCholesterol: 161mgSodium: 93mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 0gProtein: 5.5g
This nutritional information is approximate and is provided for convenience as a courtesy.