Quick Sugar Free Keto Eggnog
A quick, creamy, sugar-free keto eggnog that’s simple to make at home. This low-carb version recreates the classic holiday flavor using a granulated keto sweetener and warm spices. Ready in under 15 minutes and chilled in the refrigerator, it’s perfect for two large servings or to share.
Course: Drinks
Prep Time: 5 minutes
Cook Time: 8 minutes
Servings: 2
Ingredients
- 1/4 cup granulated Swerve or granulated sweetener of choice
- 1/4 tsp salt
- 3 large room temperature eggs
- 2 cups milk of choice
- 1 tsp vanilla extract
- 1/8 tsp ground cinnamon (adjust to taste)
- 1/8 tsp ground ginger (adjust to taste)
- 1/8 tsp nutmeg or allspice (adjust to taste)
Instructions
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In a medium saucepan, combine the granulated sweetener and salt. Stir them together briefly over low heat just to begin dissolving the sweetener and to warm the pan.
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Add the eggs and the milk to the saucepan. Whisk thoroughly until the eggs are fully combined with the milk and there are no streaks of yolk. Breaking the yolks well helps ensure a smooth final texture.
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Heat the mixture over medium heat, whisking constantly. Continue for about 7–8 minutes, or until steam starts to rise and the mixture thickens slightly. If you have a thermometer, aim for roughly 160°F (71°C). If you don’t have a thermometer, look for gentle steaming — do not let it boil. Constant whisking is important to prevent the eggs from curdling.
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Remove the pan from the heat. Immediately whisk in the vanilla and the spices (cinnamon, ginger, and nutmeg or allspice) until blended. Taste and adjust the spices or sweetener if needed.
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For the smoothest result, strain the eggnog through a fine-mesh sieve into a pitcher or mason jar to remove any tiny cooked bits. Allow the eggnog to cool to room temperature, then cover and refrigerate until chilled. Store in the refrigerator for up to 3 days.
Notes
Yield: about 2 large servings.
Net carbs: approximately 5 grams per serving if using unsweetened coconut milk (estimate). Carb content will vary by the milk and sweetener you choose.
Tips and variations:
- Use full-fat dairy or unsweetened coconut milk for a richer, creamier texture. Almond or cashew milk will yield a thinner eggnog but still tasty.
- If you prefer a thicker, richer eggnog, substitute 1/2 cup of the milk with heavy cream or half-and-half. This will increase calories and fat but keeps carbs low when using sugar-free sweetener.
- For a warm serving, skip chilling and serve immediately after the mixture reaches the proper temperature. For a cold drink, cool completely in the refrigerator before serving over ice.
- To make this recipe alcohol-free, omit spirits. If desired, add a splash of rum extract or a teaspoon of spiced rum for authentic holiday flavor (optional).
- Always whisk continuously while heating to avoid scrambled eggs. If any small curds form, strain them out for a smooth texture.
Storage: Keep the eggnog refrigerated in a sealed container for up to 3 days. Shake or stir well before serving, as spices may settle over time.