Nothing says ‘the holidays are here’ quite like a glass of rich, creamy eggnog. But traditional recipes can be a sugar-and-carb nightmare. Enter the holiday miracle you’ve been waiting for! This Keto Eggnog recipe delivers all the classic, spiced flavor you love without any of the guilt. Best of all, we’re making it in the Instant Pot, which means it’s incredibly fast and easy—no double-boiler required. Get ready to cozy up with the ultimate festive, low-carb beverage that will have everyone asking for the recipe.

Ingredients

• 3 cups (720 ml) unsweetened almond milk
• 10 large egg yolks
• 1 cup (192 g) Swerve Granular Sweetener
• 3 cups (720 ml) heavy whipping cream
• 1 tsp (5 ml) vanilla extract
• 2 tsp (10 ml) rum extract
• ½ tsp (1.5 g) ground cinnamon, plus more for garnish

Instructions

1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Pour in the unsweetened almond milk, vanilla extract, and ground cinnamon. Stir and heat the mixture for 5-6 minutes until it’s warm and steaming, but not boiling.
3. While the milk is heating, whisk the egg yolks and Swerve sweetener together in a separate large bowl until the mixture is pale yellow and creamy.
4. Temper the eggs to prevent scrambling: Slowly pour about one cup of the hot almond milk mixture into the egg yolk bowl, whisking constantly. Once combined, pour the tempered egg mixture back into the Instant Pot.
5. Pour in the heavy whipping cream and continue to whisk constantly for another 2-3 minutes as the eggnog thickens. Do not allow the mixture to come to a full boil.
6. Press the ‘Cancel’ button to turn off the heat. Stir in the rum extract.
7. Carefully transfer the eggnog to a pitcher or glass jar. Allow it to cool slightly at room temperature before covering and refrigerating for at least 1-2 hours, or until completely chilled. The eggnog will thicken further as it cools.
8. Serve chilled in glasses with a sprinkle of ground cinnamon on top.

Nutritional Information

• Per Serving (Approx. 1 cup):Calories: 437 kcalTotal Fat: 41.7gNet Carbs: 5.3gProtein: 9.5gFiber: 0.9g

Pro Tips

• for Perfect Keto Eggnog
• Do not skip tempering the eggs. Pouring cold eggs directly into hot liquid will cause them to scramble instantly. The gradual introduction of heat is key to a silky-smooth texture.
• For an authentic, boozy kick, add ½ cup of dark rum, brandy, or bourbon along with the rum extract at the very end, after the heat is turned off.
• The eggnog is done cooking when it’s thick enough to coat the back of a spoon. If you run your finger through it, the line should hold its shape.
• Store leftover eggnog in an airtight container, like a mason jar, in the refrigerator for up to 4 days.

FAQ

Q: Can I make this keto eggnog alcoholic
A: Yes, for an authentic boozy kick, you can add ½ cup of dark rum, brandy, or bourbon. Stir it in at the very end, after the heat has been turned off.

Q: How do I know when the eggnog is done cooking
A: The eggnog is ready when it has thickened enough to coat the back of a spoon. If you run your finger through the coating on the spoon, the line should hold its shape.

Q: How long does this Instant Pot eggnog last
A: You can store leftover eggnog in an airtight container, like a mason jar, in the refrigerator for up to 4 days.

Q: Why is it important to temper the eggs
A: Tempering the eggs by slowly adding a small amount of the hot milk mixture is crucial to prevent them from scrambling. This step ensures your eggnog has a silky-smooth texture.