Dairy Free Eggnog
Published November 30, 2020 • Updated March 2, 2026
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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.
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Ingredients
1 1/2 cup unsweetened, macadamia nut milk -
1 1/2 cup unsweetened, almond nut milk
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4 oz can coconut milk
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1/4 cup sugar-free maple syrup
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1/2 teaspoon cinnamon
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1/2 teaspoon nutmeg
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1 teaspoon vanilla
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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.
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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.
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.
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.
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.
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?
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.
Swapped almond for cashew milk since that's what I had. Came out noticeably richer. The coconut milk was already creamy but this just tipped it over.
Cashew runs richer than almond so yeah, that tracks. Those two together with the coconut milk is pretty much as rich as it gets without actual dairy.
Made this at least six times now and the three-milk blend is what actually makes it taste like eggnog instead of just spiced almond milk. I've been bumping up the nutmeg a bit more each batch and I think I've finally nailed my ratio. Pulled it out again last week, no occasion needed.
Six batches and still tweaking the nutmeg. The base keeps it light on purpose (easier to add than fix). No-occasion eggnog is just better anyway.
My daughter can't do dairy so I'm always on the lookout for things she can actually have. Made this last weekend and she couldn't tell there were three different nut milks in it, just thought it tasted like eggnog. That's kind of the whole test for me with dairy-free stuff: does it taste like the thing or does it taste like a workaround. This one passed.
That test is everything. Took me a while to get the spice ratios right so it didn't just taste like spiced nut milk - too much cinnamon and it starts reading chai instead of eggnog.
I've tried every dairy-free eggnog recipe I could find. They mostly fail the same way: too thin, or the coconut milk takes over and it becomes a tropical drink. The difference here is the macadamia nut milk. Never bought it before, wasn't sure it would matter, but it actually tastes creamy in the way eggnog is supposed to taste creamy, not like a spiced smoothie. Made a batch on a random Sunday in April because I just wanted eggnog, no occasion required, and it held up exactly like it did in December. The nutmeg at the end is the thing. Tried versions without it and kept thinking something was off; now I know what. 2.1 grams net carbs. I ran the numbers twice.
The macadamia milk is the whole reason I use three milks instead of one. All-almond goes watery. All-coconut tastes like a pina colada. And yeah, nutmeg does that. Once you notice it, you can't unknow it.
I almost talked myself out of trying this. I've never made anything like it. Three nut milks, a few spices, done in minutes. The macadamia nut milk gives it real creaminess, which surprised me considering there's no dairy. Already planning to make it again this weekend with rum.
Rum and nutmeg together is something else. That's the version I make when people are coming over.