Dairy Free Eggnog
Published November 30, 2020 • Updated March 2, 2026
This post may contain affiliate links. See my disclosure policy.
I make this dairy free eggnog every holiday season. No eggs, no dairy, just three nut milks blended into a frothy, low-carb treat that actually tastes like the real thing.
I created this keto dairy free eggnog because I wanted a holiday drink that skipped both the eggs and the dairy without tasting like watered-down spice water. After testing different nut milk combinations, I landed on a triple-milk blend (macadamia, almond, and coconut) that nails the richness of traditional eggnog. The macadamia adds a buttery depth, the coconut brings body, and the almond keeps it from getting too heavy. When I tried using just almond milk on its own, the result was thin and forgettable.
If you’ve tried my classic keto eggnog with the egg-and-cream base, this is the version for anyone avoiding dairy or eggs. Same holiday warmth, completely different approach. I reach for this one when I’m making a batch for friends with mixed dietary needs, because everyone can drink it.
The whole recipe comes together in a blender in under five minutes. I blend everything until it gets that signature frothy top, pour it into a pitcher, and keep it in the fridge for the week. It holds up for a full seven days without separating. If you’re serving it at a party, give it a quick re-blend right before so your guests get the froth.
You can serve this chilled, over ice, or warmed on the stovetop. I prefer it cold with a dusting of fresh nutmeg, but my family likes it warm after dinner during the holidays. For a spiked version, rum is the obvious choice, but I’ve also tested it with vodka and both work. If you’re skipping the alcohol entirely, I bump the vanilla to 1.5 teaspoons and add a little extra nutmeg to keep the flavor from going flat.
This pairs well with other low-carb holiday drinks if you’re building a spread. I usually set out a batch of this alongside my keto hot chocolate and keto white hot chocolate so people can pick their favorite. Add a peppermint white hot chocolate and you’ve got a full drink bar without a single gram of sugar.
Explore hundreds of keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
1 1/2 cup unsweetened, macadamia nut milk -
1 1/2 cup unsweetened, almond nut milk
-
4 oz can coconut milk
-
1/4 cup sugar-free maple syrup
-
1/2 teaspoon cinnamon
-
1/2 teaspoon nutmeg
-
1 teaspoon vanilla
-
6 oz rum or vodka, optional
Step by Step Instructions
Step by Step Instructions
Combine the ingredients
Combine all ingredients in a blender and pulse until well combined and slightly frothy.
Serve it
Serve chilled, over ice or warm. Top with additional nutmeg and cinnamon.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Is this eggnog actually vegan?
Yes. I designed this keto dairy free eggnog to be completely vegan. There are no eggs, no dairy, and no animal products. The creaminess comes entirely from the nut milk blend. I've served it to vegan friends without mentioning it was keto, and they just thought it was regular eggnog.
Can I freeze this eggnog?
I freeze it all the time. Pour it into freezer-safe containers with about an inch of headroom, and it keeps for up to 3 months. When I'm ready to use it, I thaw it overnight in the fridge and give it a quick re-blend. The froth comes back about 80% of the way, and the flavor is exactly the same.
What can I use instead of rum to keep the depth of flavor?
I've tested this a few times, and my fix is simple: bump the vanilla from 1 teaspoon to 1.5 teaspoons and add an extra pinch of nutmeg. The rum adds warmth more than actual sweetness, so leaning into the spices gets you close. I make every non-alcoholic batch this way now.
Can I make this nut-free or coconut-free?
I haven't tested a fully nut-free version myself, but if you need to skip the tree nut milks, oat milk or hemp milk would be my first choices for the base. For coconut-free, I'd use all macadamia milk or a macadamia-almond split. The coconut adds body, so you might find the texture a little thinner without it.
How many net carbs are in a serving?
My batch comes out to about 1-2g net carbs per serving when I use unsweetened nut milks and ChocZero sugar-free maple syrup. The exact count depends on your milk brands, but I've never had a batch come out above 2g. I track mine every time I make it.
Can I use just one type of nut milk instead of three?
You can, but I've tested it and the results are different. All-almond tastes noticeably thinner and a little chalky. All-coconut is too heavy and covers up the spices. If I had to pick just one, I'd go with macadamia nut milk. It's the closest to the creaminess of the full blend on its own.
How do I serve this warm?
I warm mine on the stovetop over medium-low heat, stirring occasionally, until it's steaming but not boiling. Boiling changes the texture and can make it separate. It usually takes about 5 minutes. I top it with a fresh grating of nutmeg right before serving. If you like warm holiday drinks, my keto hot chocolate is another favorite.
Oh this is SO GOOD. I made it with the rum and my husband and I polished it off in one night.
The rum version is why I always make a double batch at the holidays. One night is about its shelf life. Hope round two happens, Fatima.
never seen macadamia milk at my store, can i just double the almond milk?
You can but I've tried it and it comes out thinner and chalky. If you can find cashew milk, that's the better swap, Holly. Way creamier than almond and closer to what macadamia does.
Didn't know cashew milk was that much closer. I'll try that instead of just doubling the almond.
Confession: going keto two years ago meant quietly letting go of a lot of things, and eggnog was near the top of that list. Every dairy-free version I found afterward was basically coconut milk with nutmeg, so I stopped trying. This one caught me off guard. The macadamia and almond together are genuinely creamy in a way I kept second-guessing for the first few sips. I made it one Wednesday night, no occasion, standing at the counter, and it pulled me straight back to my aunt's kitchen. She did a proper egg custard with heavy cream, a whole production really, and this obviously isn't that, but the nutmeg ratio was close enough that I stopped mid-glass. Four stars because I'd go heavier on the maple syrup next time, but easy enough to adjust.
2.1 net carbs for a full glass of something that tastes like actual eggnog. Had to reread the fat content twice. The macadamia is the move, gives it body that straight almond just doesn't. Nutmeg is dialed in. Maple stays in the background, which I was worried about going in. One thing that'll trip you up: 'pulse until slightly frothy' isn't a real instruction. My first batch came out watery on low speed, second batch I went harder on high and it was completely different. If you're struggling with consistency, blend harder and longer than feels right. Still love this one.
That instruction is on me - 'pulse until frothy' means nothing. I run mine on high for about 45-60 seconds and watch for the foam to climb the sides of the blender.
There's a standing divide in this house about eggnog. My wife does the full custard version, tempered eggs and all, and I've mostly been on the receiving end. Made this one Sunday afternoon while she was around. She watched me put everything in the blender, tried it, and then picked up the macadamia milk carton and read the whole side panel. Put it down without saying anything. She had hers plain over ice, I added vodka to mine. At some point she said it was better than she expected, which from her means something. She asked me to grab more macadamia milk next time I was at the store.
'Better than she expected' from someone who tempers their own eggs is a real review. Vodka was the right call, Steve. I almost never have mine plain over ice.
Almost swapped the maple syrup for allulose because maple and eggnog felt off to me. Made it as written anyway. It's cleaner than any carton keto version I've tried. Still might pull back on the sweetness next time, but this is the closest I've found.
Allulose works in this! The maple adds a little warmth that allulose won't. I'd bump the vanilla by half a teaspoon. Start at 3 tablespoons instead of the full 1/4 cup.
Never made anything like this and wasn't sure three nut milks would taste like eggnog, but it does. The nutmeg sells it. Adding rum next time.
Honestly, nutmeg is the whole thing.
Three nut milks sounds like overkill, but the macadamia base is way thicker than I expected. Made it yesterday with rum, served over ice outside. First batch and I've already got the ratio down.
The macadamia is what makes it actually work. Almond alone goes thin.
Rum over ice outside sounds like the right way to drink this.
Made a big batch for a cookout last weekend, added the rum, and nobody believed me when I said it was dairy free and low carb. The coconut milk gives it this creaminess that reads as heavy cream to people who aren't looking for it.
One thing I figured out after the second batch: canned coconut milk separates, so let it sit out 20 minutes and shake it hard before you open it. My first attempt came out thin because I poured in just the settled liquid at the bottom without realizing all the cream was clinging to the sides. Once you get everything blended in, the drink coats the glass the way eggnog should. Blending a full 60 seconds makes a difference too, not just pulsing. The foam on top actually looks creamy, not just frothy. For the macadamia milk I use Milkadamia unsweetened because the fat content is what keeps it from tasting watery. I tried two other brands. Both were noticeably thinner. This has become my Friday evening thing and the nutmeg on top is non-negotiable.
The coconut milk warning should be in the recipe and I keep forgetting to add it. That settled liquid mistake is a first-batch trap. Milkadamia over the others, the fat difference is real.
I swapped macadamia for cashew milk because that's what I had. Came out way creamier and thicker than expected. Biggest discovery: blend for a full minute, not just until combined. You get this foam on top that makes the whole thing feel way more indulgent. Been making this on random spring evenings for no real reason, because two net carbs for something this satisfying is wild to me. The coconut milk is what gives it substance, not watery at all (I was worried about that going in). Now I skip the ice and pour into a rocks glass so it stays thick to the last sip. Making a double batch this weekend. Been thinking about it since Tuesday.
The foam is the coconut milk fat holding all that aeration together. Never went a full minute myself but now I want to try it. Rocks glass makes sense for the texture.
Swapped the almond milk for cashew milk and the creaminess is on a completely different level. It actually feels like eggnog now instead of a spiced nut drink, which was my one complaint the first time around. Also pulled the maple syrup back to 3 tablespoons instead of the full 1/4 cup and it was still freaking sweet enough. One more thing: if you skip the rum, add a little extra vanilla. It carries the whole drink.
Cashew has way more fat than almond so that creaminess tracks. I've been at 3 tablespoons too, 1/4 cup is at the edge of sweet for me. And extra vanilla when you skip the rum, I go to 1.5 teaspoons.
Wasn't sure eggnog without actual eggs could taste like anything but sad juice. I've tried a couple of the store-bought keto versions and they all have that thin, watery thing going on. This one doesn't. Something about the coconut milk gives it that body I thought was impossible without the yolks. Still giving it 4 stars because I need to try the rum version before I fully commit.
The fat in the coconut milk is basically standing in for the yolks and that's exactly why it works. Go rum when you try it. Rounds out the nutmeg in a way the vodka version just doesn't.
Never made eggnog before, so this felt like a logical starting point. The macadamia milk gives it a texture I didn't expect. Can I swap out the coconut milk if I hate coconut, or does it hold the whole thing together?
Swap it out. The coconut milk is only 4 oz in the whole batch, so it adds richness more than actual coconut flavor, but I totally get it if you're coconut-averse. I'd just replace it with an extra half cup of macadamia milk. Slightly less thick but still works.
Ran out of almond milk so used all macadamia, swapped maple syrup for monk fruit. Came out thicker. Sticking with that.
All macadamia gets richer for sure. The monk fruit swap probably helped too - less liquid than the syrup.