This simple keto eggnog delivers all the nostalgic, spiced flavor of the holiday classic without any of the sugar. A velvety custard of eggs, almond milk, nutmeg, and rum extract gets lightened with fluffy whipped egg whites. It is a guilt-free glass of cheer that fits neatly into a low-carb season.
Nothing says ‘the holidays are here’ quite like a chilled glass of rich, creamy eggnog. But if you’re living a low-carb lifestyle, this classic festive treat is usually off-limits. Not anymore! My keto eggnog recipe delivers all the nostalgic, spiced flavor you love without any of the sugar. Using almond milk and a keto-friendly sweetener, we’ll create a velvety smooth custard base that’s perfect for sipping by the fire. It’s a simple, guilt-free way to make your holiday season merry and bright!
Ingredients
• 4 large eggs, separated
• ¼ cup / 48g (1.69 oz) Swerve confectioners’ or other powdered erythritol sweetener
• 2 cups / 480ml unsweetened almond milk
• 1 teaspoon ground nutmeg, plus more for garnish
• 1 teaspoon (5 ml / 0.2 fl oz) rum extract
Instructions
1. In a medium mixing bowl, use a hand mixer to beat the egg yolks until they become pale and creamy. With the mixer on low, gradually add the sweetener and beat until fully combined. Set aside.
2. Pour the almond milk and 1 teaspoon (5 ml / 0.2 fl oz) of nutmeg into a medium saucepan. Bring the mixture just to a boil over high heat, stirring occasionally to prevent scorching. Remove from the heat immediately.
3. Very slowly, temper the eggs by gradually pouring about half of the hot milk mixture into the egg yolk mixture while whisking constantly. This prevents the eggs from scrambling. Once combined, pour the warmed egg mixture back into the saucepan with the remaining milk.
4. Cook over moderate heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of a spoon or a thermometer reads 160°F (71°C). Do not let it boil.
5. Remove the custard from the heat and stir in the rum extract. Pour it into a clean bowl and place it in an ice bath to cool quickly. Once at room temperature, transfer to the refrigerator to chill completely, for at least 1 hour.
6. Just before serving, beat the egg whites in a separate clean bowl with a hand mixer until stiff peaks form. Gently fold the beaten egg whites into the chilled custard until just combined.
7. Pour into four glasses, garnish with a sprinkle of extra nutmeg, and serve immediately.
Nutritional Information
• Recipe Information
• Yield: 4 servings
• Serving Size: ¾ cup
• Prep time: 5 minutes
• Cook time: 10 minutes
Pro Tips
• for Perfect Keto Eggnog
• For a smooth, scramble-free custard, temper the eggs by very slowly pouring the hot milk into the yolks while whisking constantly.
• Use a kitchen thermometer to ensure the custard reaches 160°F (71°C). This not only thickens the eggnog perfectly but also ensures the yolks are safely cooked.
• If you are concerned about consuming raw egg whites, use pasteurized eggs. This is especially recommended for young children, pregnant women, or those with compromised immune systems.
• Feel free to customize! Swap rum extract for vanilla or brandy extract, or add a splash of real dark rum or bourbon for an adult version.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days. The eggnog may separate slightly; just give it a quick whisk before serving.
FAQ
Q: Is this keto eggnog safe to drink
A: Yes, the custard base is cooked to 160°F (71°C), which safely cooks the egg yolks. If you are concerned about the raw egg whites, the recipe recommends using pasteurized eggs.
Q: Can I add real alcohol to this eggnog
A: Absolutely. For an adult version, feel free to add a splash of real dark rum or bourbon. You can also swap the rum extract for brandy or vanilla extract for different flavor profiles.
Q: How do I store leftover keto eggnog
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The eggnog might separate slightly, so just give it a quick whisk before serving again.
Q: What kind of sweetener can I use
A: The recipe calls for Swerve confectioners’ or another powdered erythritol sweetener. Using a powdered sweetener is key to achieving a smooth, velvety texture without any grittiness.
Pro Tips
- Temper the eggs carefully: pour about half of the hot milk mixture into the egg yolks very slowly while whisking constantly. This is how you get a smooth, scramble-free custard.
- Use a kitchen thermometer and cook the custard until it reads 160°F. That thickens the eggnog perfectly and ensures the yolks are safely cooked, and do not let it boil.
- If you are concerned about the raw egg whites, use pasteurized eggs. This is especially recommended for young children, pregnant women, or anyone with a compromised immune system.
- Customize the flavor: swap the rum extract for vanilla or brandy extract, or add a splash of real dark rum or bourbon for an adult version.
- Chill the custard in an ice bath, then in the refrigerator for at least 1 hour before folding in the stiffly beaten egg whites. Leftovers keep in an airtight container in the refrigerator for up to 3 days, just whisk again before serving if it separates.
Frequently Asked Questions
Is this keto eggnog safe to drink?
Yes. The custard base is cooked to 160°F, which safely cooks the egg yolks. If you have any concerns about the raw egg whites, use pasteurized eggs.
Can I add real alcohol to this eggnog?
Absolutely. Add a splash of real dark rum or bourbon for an adult version. You can also swap the rum extract for brandy or vanilla extract for a different flavor profile.
How do I store leftover keto eggnog?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. The eggnog may separate slightly, so give it a quick whisk before serving again.
What kind of sweetener works best?
Use Swerve confectioners' or another powdered erythritol sweetener. The powdered style dissolves into the custard for a smooth, velvety texture with no grittiness.
Recipe card below.
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Simple Keto Eggnog
Ingredients
Method
- In a medium mixing bowl, use a hand mixer to beat the egg yolks until they become pale and creamy. With the mixer on low, gradually add the sweetener and beat until fully combined.
- Set aside.
- Pour the almond milk and 1 teaspoon (5 ml / 0.2 fl oz) of nutmeg into a medium saucepan.
- Bring the mixture just to a boil over high heat, stirring occasionally to prevent scorching.
- Remove from the heat immediately.
- Very slowly, temper the eggs by gradually pouring about half of the hot milk mixture into the egg yolk mixture while whisking constantly. This prevents the eggs from scrambling.
- Once combined, pour the warmed egg mixture back into the saucepan with the remaining milk.
- Cook over moderate heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of a spoon or a thermometer reads 160°F (71°C).
- Do not let it boil.
- Remove the custard from the heat and stir in the rum extract.
- Pour it into a clean bowl and place it in an ice bath to cool quickly.
- Once at room temperature, transfer to the refrigerator to chill completely, for at least 1 hour.
- Just before serving, beat the egg whites in a separate clean bowl with a hand mixer until stiff peaks form. Gently fold the beaten egg whites into the chilled custard until just combined.
- Pour into four glasses, garnish with a sprinkle of extra nutmeg, and serve immediately.
