Keto Eggnog

Keto Eggnog

The Spruce / Haley Hazell

Prep: 10 mins
Cook: 10 mins
Chill Time: 2 hrs
Total: 2 hrs 20 mins
Servings: 6 servings
Yield: 6 cups
Nutrition Facts (per serving)
324 Calories
24g Fat
21g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 324
% Daily Value*
Total Fat 24g 30%
Saturated Fat 13g 66%
Cholesterol 242mg 81%
Sodium 75mg 3%
Total Carbohydrate 21g 8%
Dietary Fiber 0g 1%
Total Sugars 20g
Protein 7g
Vitamin C 0mg 2%
Calcium 68mg 5%
Iron 1mg 5%
Potassium 123mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Eggnog enjoys such a quick season in grocery stores that people often rush to stock up on the sweet, creamy holiday drink. However, if you follow a keto diet or you don't want to consume a lot of sugar in a single cup, the store-bought versions won't work for you. Thankfully, making scrumptious and festive keto eggnog isn't complex!

In this keto eggnog recipe, you'll make a basic custard that's similar to an ice cream base. It uses the traditional preparation method and flavors, like nutmeg and cinnamon, that you expect from eggnog but without any of the sugar. The result is keto eggnog with all the tastes and textures you know and love.

To transform traditional eggnog into a keto beverage, this recipe replaces the sweetener and milk. For the sweetener, the sugar is swapped out for a combination of confectioner's Swerve (an erythritol-based sweetener) and liquid stevia. Instead of milk, the recipe uses unsweetened almond milk, and other plant-based milks work well too. Because it uses heavy cream, which is fully keto, the swap from dairy milk isn't nearly as noticeable as it would be if cream weren't involved. 

Serve the eggnog as is or spike it with alcohol by the glass. For a festive touch, dust the drinks with nutmeg and add a cinnamon stick garnish.


  • 5 egg yolks

  • 1/4 cup confectioners' Swerve 

  • 2 cups unsweetened almond milk

  • 1 1/4 cups heavy cream

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon liquid stevia

  • 1 teaspoon rum extract

  • 1 teaspoon vanilla extract

Steps to Make It

  1. Gather the ingredients.

    Keto Eggnog ingredients

    The Spruce / Haley Hazell

  2. In a medium-sized mixing bowl, whisk the egg yolks with powdered Swerve until light and frothy. Set aside once whisked.

    whisk egg yolks with powdered Swerve in a bowl

    The Spruce / Haley Hazell

  3. In a medium-sized saucepan, add the almond milk, cream, cinnamon, and nutmeg and turn the heat to medium-high. Bring to a boil, then immediately remove the mixture from the heat.

    add the almond milk, cream, cinnamon, and nutmeg in a saucepan

    The Spruce / Haley Hazell

  4. Slowly pour half of the heated milk, cream, and spice mixture in a thin stream over the egg yolk and Swerve mixture while whisking constantly and quickly. This is most easily done with a mixing cup or ladle to make sure you don't add it too quickly. 

    pour half of the heated milk, cream, and spice mixture in a thin stream over the egg yolk

    The Spruce / Haley Hazell

  5. Pour the tempered egg and milk mixture back into the pot with the remaining milk, cream, and spices, continuing to whisk vigorously. Turn the heat to medium-low.

    Pour the tempered egg and milk mixture back into the pot with the remaining milk, cream, and spices

    The Spruce / Haley Hazell

  6. Continue whisking as the mixture cooks and thickens, lowering the heat to low if it nears boiling. It will take about 7 minutes and should be approximately 160 F when cooked.

    cook the eggnog in the pot

    The Spruce / Haley Hazell

  7. Remove the eggnog from the heat and add the stevia and extracts, whisking them to incorporate. Pour eggnog through a mesh strainer to remove any lumps, then refrigerate until cold, about 2 hours.

    add stevia and extracts to the Keto Eggnog in the pot

    The Spruce / Haley Hazell

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.


  • Room temperature egg yolks will whip up more easily than cold ones straight from the fridge. 
  • Because erythritol can crystallize when heated, we don't recommend using a different brand, specifically if it doesn't have the additional ingredients contained in Swerve that prevent crystallization.
  • The eggnog may thicken further as it cools. If the chilled drink is too thick for you, thin it out 1 tablespoon at a time with almond milk before serving.
  • Eggnog can be stored in a sealed container for up to three days in the refrigerator.

Recipe Variations

  • Substitute the almond milk for unsweetened flax or coconut boxed milk instead if you prefer the taste.
  • To avoid dairy altogether, substitute the heavy cream with full-fat coconut milk. Take care to add it at the end, and not to boil it, as it's prone to separating. This means you'll bring the almond milk and spices to a boil alone, and add the coconut milk when along with the stevia and extracts after cooking the eggnog, just before straining. 
  • If you plan on mixing this eggnog with alcohol, you can omit the rum extract. Brandy, rum, and whiskey are best with eggnog; add about 1 1/2 ounces to a glass of eggnog and stir well.

Is Eggnog Safe to Drink?

For most people, eggnog is safe to drink. The USDA states that youth, older adults, and pregnant women are most susceptible to food poisoning from consuming raw or lightly cooked eggs. There are ways to reduce the risks in any drink that includes eggs: Choose undamaged pasteurized eggs in the shell from refrigerated cases, refrigerate them promptly when you get home, and check that the eggs are still fresh before separating them safely.

Can Eggnog Be Served Warm?

Most people enjoy eggnog cold, though some prefer it warm. Taste it for yourself before refrigerating the keto eggnog to see what you think. It doesn't reheat well, so it's best to make a batch just before serving if you find it more enjoyable warm.

Article Sources
The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. U.S. Food and Drug Administration. Get the Facts About Salmonella. Animal Health Literacy; 2020.