Join Our Hip2Keto Community FB Group

Subscribe to our newsletter

This Simple Homemade Keto Eggnog is Better Than Store-Bought!

Simple Low-Carb Keto Eggnog

yield: 8 SERVINGS

Ingredients

  • 8 egg yolks
  • 1/2 cup erythritol, granular (or less if you don't like it sweet)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 cups nut milk (I used Califia Farms, Coconut Almond Blend)
  • 2/3 cup heavy whipping cream
  • 2 teaspoons pure vanilla extract

Directions

1

In a medium mixing bowl, using an electric hand mixer, beat egg yolks together with erythritol, cinnamon, pumpkin pie spice, and nutmeg. While mixing on low speed, slowly add nut milk. Increase speed to medium, allowing the mixture to thoroughly combine.

2

Pour the mixture into a medium pot. Place a cooking thermometer in the pot so that you can keep a close eye on the temperature. Over medium/low heat, using a wire or silicon whisk, continuously stir the mixture. It will thicken a bit as the temperature increases.

3

Immediately remove from heat once thermometer reads 160-165 degrees. (Do not let it get to 170 degrees as this may cause your egg yolks to curdle.) You should notice that the mixture is now thick enough to lightly coat the back of a spoon.

4

Allow to cool at room temperature for about an hour. (Some separation during cooling may occur, just give it a stir.) Place in an airtight container to chill in the fridge for another couple of hours or overnight.

5

Once your egg/milk mixture has finished chilling, it's time to whip the cream. Using an electric hand mixer or stand mixer, combine heavy whipping cream with vanilla extract. Beat on medium/high until soft peaks form. Do not over-beat.

6

Slowly pour the egg/milk mixture into the bowl with the whipped cream. Gently whisk the whipped cream into the egg mixture until fully combined. Ta-da! You made eggnog!

7

Transfer mixture to a sealed pitcher or storage container. When chilled, cream may rise to the top, so give it a soft shake or gently stir just before serving. Serve immediately or store in the refrigerator for up to three days.

8

If desired, spike with your favorite liquor. Eggnog is most commonly accompanied by rum, brandy, or bourbon. If you're feeling fancy, garnish your glass with a cinnamon stick and a sprinkle of nutmeg!

Nutritional Information

Yield: 8 servings, Serving Size: 1/2 cup
Amount Per Serving: Calories: 107, Total Carbohydrates: 2g, Fiber: 0g, Net Carbohydrates: 2g, Total Fat: 10g, Protein: 3g

Brought to you by Hip2Keto.
8 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
5.0 / 3 ratings
Print

easy low-carb keto eggnog in a glass

With or without booze, this lusciously thick, made-from-scratch nog is a boss!

I honestly originally thought making homemade eggnog would be a real chore. Guess what? This easy low-carb keto eggnog recipe is anything but – and it’s better than anything I’ve had from a store! The cooling and chilling steps take time, but the actual active process of making it is literally about 20 minutes! YAY!

easy low-carb keto eggnog - Dressed up with garnish and next to add-in options

What the heck is eggnog anyway?

egg· nog | \?eg-?näg  A drink made from a mixture of beaten eggs, cream, and flavorings, often with alcohol. 


Here are 5 fun eggnog facts that probably didn’t know:

1) The word eggnog is believed to be derived from the word “noggin,” a small wooden mug the drink was served in.

2) Americans are estimated to drink more than 135 million pounds of this sweet beverage each year. Dang! That’s a lot of eggnog!

3) George Washington apparently crafted his own super boozy eggnog recipe that included 1 pint of brandy, ½ pint rye whiskey, ½ pint Jamaican rum, and ¼ pint sherry. George himself shared the recipe in a publication of the Farmer’s Almanac. Not a bad way to win over some followers!

4) In 2014, Starbucks decided to remove the beloved Eggnog Latte from their menu. As a result, furious nog-lovin’ customers revolted with angry letters, nasty phone calls, and brutal social media posts. Because of the uproar, Starbucks quickly placed it back on the menu and made a public apology. (Starbucks, don’t mess with people over the holidays!)

5) December 24 is National Eggnog Day, so make sure to kick back and enjoy a glass on Christmas Eve.

easy low-carb keto eggnog – Cooking the eggnog in a pan with a thermometer


Print

Simple Low-Carb Keto Eggnog

yield: 8 SERVINGS

This easy, low-carb keto eggnog is thick and delicious with or without alcohol!

Ingredients

  • 8 egg yolks
  • 1/2 cup erythritol, granular (or less if you don't like it sweet)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 cups nut milk (I used Califia Farms, Coconut Almond Blend)
  • 2/3 cup heavy whipping cream
  • 2 teaspoons pure vanilla extract

Directions

1

In a medium mixing bowl, using an electric hand mixer, beat egg yolks together with erythritol, cinnamon, pumpkin pie spice, and nutmeg. While mixing on low speed, slowly add nut milk. Increase speed to medium, allowing the mixture to thoroughly combine.

2

Pour the mixture into a medium pot. Place a cooking thermometer in the pot so that you can keep a close eye on the temperature. Over medium/low heat, using a wire or silicon whisk, continuously stir the mixture. It will thicken a bit as the temperature increases.

3

Immediately remove from heat once thermometer reads 160-165 degrees. (Do not let it get to 170 degrees as this may cause your egg yolks to curdle.) You should notice that the mixture is now thick enough to lightly coat the back of a spoon.

4

Allow to cool at room temperature for about an hour. (Some separation during cooling may occur, just give it a stir.) Place in an airtight container to chill in the fridge for another couple of hours or overnight.

5

Once your egg/milk mixture has finished chilling, it's time to whip the cream. Using an electric hand mixer or stand mixer, combine heavy whipping cream with vanilla extract. Beat on medium/high until soft peaks form. Do not over-beat.

6

Slowly pour the egg/milk mixture into the bowl with the whipped cream. Gently whisk the whipped cream into the egg mixture until fully combined. Ta-da! You made eggnog!

7

Transfer mixture to a sealed pitcher or storage container. When chilled, cream may rise to the top, so give it a soft shake or gently stir just before serving. Serve immediately or store in the refrigerator for up to three days.

8

If desired, spike with your favorite liquor. Eggnog is most commonly accompanied by rum, brandy, or bourbon. If you're feeling fancy, garnish your glass with a cinnamon stick and a sprinkle of nutmeg!

Nutritional Information

Yield: 8 servings, Serving Size: 1/2 cup
Amount Per Serving: Calories: 107, Total Carbohydrates: 2g, Fiber: 0g, Net Carbohydrates: 2g, Total Fat: 10g, Protein: 3g

Brought to you by Hip2Keto.

easy low-carb keto eggnog – Whipped up whipped cream on beaters

Hip Tips:

1) I used Califia Farms Coconut Almond Blend when making this recipe (also what the nutritional information is based on). It very well may be my all-time favorite nut milk since it has only 45 calories, 4g fat, 1 g carb, 1 g fiber, 1 gram protein and 0 g sugar per 8 oz serving. That’s 0 net carbs! Yahoo!

2) Remember that you never want your yolk/milk mixture to heat to over 170 degrees given that the yolks may overcook and curdle. Yuck! If this happens, you may be able to save the mixture by straining it through a sieve or cheesecloth. Play it safe and remove your mixture from the heat as soon as it reaches 165 degrees. All things considered, if you don’t already own a cooking thermometer, I’m digging this affordable digital option by ThermoPro.

3) This recipe makes a fairly thick eggnog, but if you prefer a thinner consistency, you can give your cream less whip or cut your eggnog with extra nut milk per individual serving as desired.

4) Like my set up? Check out the silicone whisks, Rachael Ray cookware, and KitchenAid hand mixer on Amazon!

5) Wondering what to do with those extra egg whites? While it’s NOT low-carb/keto, this angel food cake recipe uses 12 egg whites and is a reader favorite – perfect for office parties and holiday gatherings!

easy low-carb keto eggnog in a glass with a cinnamon stick


Up Next: Make this delicious Christmas bark recipe–3 ways!

Join The Discussion

Comments 8

  1. Maggie

    The nutrition facts on my bottle of California Farms Coconut Almond Blend look nothing like what you have posted. I’m seeing (for 8oz) 4g fat, 2g carbs, no fiber and 1g sugar and no protein. ?

  2. Maggie

    Hi Marley. I’m referring to the Hip Tip section…

    “1) I used Califia Farms Coconut Almond Blend when making this recipe (also what the nutritional information is based on). It very well may be my all-time favorite nut milk since it has only 45 calories, 4g fat, 1 g carb, 1 g fiber, 1 gram protein and 0 g sugar per 8 oz serving. That’s 0 net carbs! Yahoo!”

    • Marley

      Hi Maggie. I’m updating my original reply to you as I realize that something odd has happened regarding the Califia Farms nutritional confusion. I just checked the bottle that I have in my fridge (as this is my go-to brand) and the stats in the Hip Tips section are correct according to the bottle that I purchased from my grocery store. The link to Amazon’s Califia Farms Coconut Almond milk actually has an incorrect nutritional label, as does the Califia Farms website. I’m calling Califia Farms when they open to inquire further as this is very strange. I’ll update you once I learn more. Thanks!!

      • Maggie

        Thanks, Marley! I’m looking forward to what Califia says. So confusing!

        • Marley

          Hi again! I was able to get in touch with Califia Farms. Apparently, the nutritional label on their website as well as Amazon is wrong. The actual product label is accurate (which is what I used for the nutritional values). They thanked us for bringing this to their attention and will be updating their website. Good eye, Maggie! Thanks for keeping Califia Farms on their toes!

  3. Maria

    Is I use stevia, what would the recioe amount be?

  4. Maria

    Recipe!

    • Marley

      Hi Maria. Some stevia brands vary a bit in strength but I think you could safely swap the 1/2 cup erythritol for about 1 teaspoon of liquid stevia or 1/2 cup (even swap) if you’re using granular, pours like sugar stevia (like Stevia in the Raw). You could also do a bit less stevia and then add more to the finished product if it’s not sweet enough for your liking. If you’re using liquid stevia, it’s possible that the texture/thickness may be effected slightly but I honestly think it will be fine. I hope you enjoy it! Happy holidays!

Leave a Reply

Your email address will not be published. Required fields are marked *

collin holding up balloon and pointing
collin holding up balloon and pointing

OOPS! Be sure to login or register to access this feature. It's FREE!

Forgot Password?

Don't have an account? Register

collin holding up balloon and pointing

Forgot Password

Don't have an account? Register

collin holding up balloon and pointing

Become a Hip Insider

Don't Miss Out! Join our large community of Insiders - it's totally free! Once you join, you'll be able to save your favorite recipes in your Cookbook and rate posts! What are ya waiting for?!

Already have an account? Login

collin holding up balloon and pointing

Become a Hip Insider

Don't Miss Out! Join our large community of Insiders - it's totally free! Once you join, you'll be able to save your favorite recipes in your Cookbook and rate posts! What are ya waiting for?!



Already have an account? Login

collin holding up balloon and pointing

Thank you for rating!

Would you also like to leave us a comment?