This creamy, delicious, sugar free homemade eggnog will be the only one you ever want to make again and again this holiday season! It tastes like the real thing and it has Just 3 grams net carbs per serving.
Easy Sugar Free Eggnog Recipe
The holidays, especially Christmas, would not be complete for my family without having EGGNOG!! It's that time of year that no one wants to have FOMO (Fear of Missing out), especially me and living a sugar-free, low carb keto lifestyle.
I also don't want my family having the sugar filled holiday classic store-bought eggnog, so I set out to make my own thick and creamy, sugar free keto eggnog!
If you're following a keto diet or low carb diet, regular store-bought eggnog is high in carbs and will spike your blood sugar. When you spike blood sugar, you will have more cravings for sugar.
Using both canned coconut milk and heavy cream makes for the best creamy drink and best keto, but traditional eggnog recipe.
This is a great recipe the whole family will love! My picky hubby and picky kids loved this delicious and easy classic eggnog!
Perfectly Creamy Homemade Eggnog
Canned coconut milk seems to be the best as far as making a nice and creamy eggnog, in combination with heavy cream.
If you don't have canned coconut milk, feel free to use coconut milk found in the refrigerator section.
It won't be as thick as using canned coconut milk, but it will still be very tasty. You could also add an additional egg yolk to create more thickness to your eggnog.
Best Keto Eggnog Recipe Ingredients
To see exact measurements, print recipe and view nutritional information, please scroll to the bottom of this blog post to see the recipe card.
Main Ingredients
heavy cream
water
cinnamon stick
egg yolks
Better than Sugar Confectioners or Swerve powdered sweetener
dark rum or rum extract
sprinkle of nutmeg to serve
Instructions
Pour the coconut milk, heavy cream and water into a large saucepan, add the cinnamon stick and bring to a boil. Simmer and continually stir for 5 minutes. If you are using an electric stove top you may need to move your pan on and off the heat to keep it at a simmer but to keep it from spilling over. Turn off heat.
In a large glass bowl, add the egg yolks and confectioners sweetener. Whisk together.
Add a small amount of the hot cream mixture to the eggs to temper them. Whisk together and continue to add about half of the cream mixture to the tempered eggs a little at a time. Remove cinnamon stick from saucepan. Pour the tempered egg mixture back into the hot cream, whisking in slowly over low heat, in the saucepan, until completely smooth.
Continue to stir the mixture over low heat for about 5-8 minutes or until the temperature reaches 160 degrees F and coats the back of a spoon.
Remove from the heat and stir in rum and vanilla extract. Stir together until smooth. Alternately you can also place the mixture in a blender to completely combine or use an electric mixer. Be careful as it will be hot so the cover should be slightly open to allow steam out while blending.
Taste and adjust sweetener if needed, then chill for about 1-2 hours.
To serve, pour into glasses and sprinkle some ground nutmeg over the top. Go a little extra by topping with sugar-free whipped cream.
Store in the refrigerator, covered, for up to 3 days. If it becomes too thick for your liking, simply whisk in some unsweetened nut milk of choice or water to thin it out a bit.
How To Cook Raw Eggs for Safe Eggnog
Tempering eggs does require just a few extra steps, but will ensure that you have cooked your eggs long enough that they won't get you sick from salmonella poisoning. I wouldn't skip this step when it comes to making an egg nog that you can be sure won't get your family sick on the holidays.
Once you've gotten your coconut milk, heavy whipping cream and water boiling and simmering, keep it on medium-low heat while you whisk your raw egg yolks in another large mixing bowl with the low-carb sweetener. Pour in just about a couple tablespoons to the egg mixture and keto sweeteners of choice.
Whisk continually and continue to pour in just a little more of the hot milk mixture, until you have used about half of the hot mixture in the saucepan. This will bring the egg yolks up to a higher temperature without cooking the yolks.
If you were to pour the yolks in all at once to the hot cream mixture, they would not have time to get used to the sudden heat and would scramble. Your goal is to use the yolks to gradually thicken your creamy keto eggnog.
FAQs
Can I use egg whites instead of egg yolks?
I do not recommend using egg whites to replace egg yolks as the yolks are what thicken this keto-friendly eggnog recipe.
Can I change the low carb sweetener?
Yes if you can't find or don't want to use the sweetener I am using, monk fruit is a great option. You can use my Sweetener Guide & Conversion chart to decide how much to use of another sweetener.
Can I make this dairy free?
Yes you could swap the heavy cream with unsweetened almond milk, it won't be as creamy and thick as using the heavy cream but it will still be delicious.
What do I serve with this festive keto eggnog?
This perfect low-carb eggnog would be best served with some keto Christmas cookies, like my Pecan Snowballs, Chocolate Nut Free Snowballs, Chocolate Bourbon Truffles or use my Chocolate Biscotti to dip into the eggnog!
Can I use regular milk instead of heavy cream?
You could use regular milk. I'd recommend whole milk to replace heavy cream.
How to Store Homemade Sugar Free Eggnog
This creamy delicious eggnog will need to be stored in a covered airtight container in the refrigerator for 2-3 days. I'd suggest using a large mason jar with a cover.
Your chilled eggnog thickens when stored in the fridge so if you would like to thin it out, add it to your blender and pour in ½ cup of water or unsweetened almond milk or milk of choice to create a looser eggnog mixture.
More Keto Recipes with Holiday Cheer
Sugar Free Low Carb Eggnog Recipe (Keto, Nut Free)
Sugar Free Keto Eggnog
Ingredients
- 13.5 ounce canned coconut milk
- 1 cup heavy cream
- ½ cup water
- 1 cinnamon stick
- 4 egg yolks
- ½ cup Better than Sugar Confectioners or Swerve confectioners
- 1 teaspoon vanilla extract
- 3 tablespoon dark rum
- sprinkle of nutmeg to serve
Instructions
-
Pour the coconut milk, heavy cream and water into a large saucepan, add the cinnamon stick and bring to a boil. Simmer and continually stir for 5 minutes. If you are using an electric stove top you may need to move your pan on and off the heat to keep it at a simmer but to keep it from spilling over. Turn off heat.
-
In a large glass bowl, add the egg yolks and confectioners sweetener. Whisk together.
-
Add a small amount of the hot cream mixture to the eggs to temper them. Whisk together and continue to add about half of the cream mixture to the tempered eggs a little at a time. Remove cinnamon stick from saucepan. Pour the tempered egg mixture back into the hot cream, whisking in slowly over low heat, in the saucepan, until completely smooth.
-
Continue to stir the mixture over low heat for about 5-8 minutes or until the temperature reaches 160 degrees F and coats the back of a spoon.
-
Remove from the heat and stir in rum and vanilla extract. Stir together until smooth. Alternately you can also place the mixture in a blender to completely combine. Be careful as it will be hot so the cover should be slightly open to allow steam out while blending.
-
Taste and adjust sweetener if needed, then chill for about 1-2 hours.
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To serve, pour into glasses and sprinkle some ground nutmeg over the top.
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Store in the refrigerator, covered, for up to 3 days. If it becomes too thick for your liking, simply whisk in some unsweetened nut milk of choice or water to thin it out a bit.
Notes
Nutrition
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