Three nut milks blended into frothy, dairy free keto eggnog — no eggs, no dairy, just 2.1g net carbs. It genuinely tastes like the real thing, and I make a batch every holiday season.
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.
Dairy-Free Eggnog (No Eggs Either)
This dairy free eggnog is both egg-free and vegan, which means you’re skipping every ingredient that makes traditional eggnog a problem for most people. No tempering eggs, no worrying about raw egg safety, no dairy reactions. I use a blend of macadamia nut milk, almond milk, and coconut milk to build the creaminess that eggs and heavy cream usually provide. The result is a frothy, spiced drink that my family genuinely can’t tell apart from the original.
Serve it hot or cold, spiked or straight. I keep a pitcher in the fridge starting the first week of December, and it’s usually gone by Wednesday. If you’ve made my classic keto eggnog, think of this as the version you can hand to anyone at the table.
Which Nut Milks Work Best
I recommend the three-milk combination (macadamia, almond, and coconut) because I’ve tested it against single-milk versions and the difference is obvious. All-almond eggnog tastes thin and slightly chalky. All-coconut is too heavy and overwhelms the spices. The blend splits the difference: macadamia brings a buttery smoothness, coconut adds the body, and almond lightens everything up. That said, this is completely customizable. You can use three cups of whatever nut milk you have on hand.
I’ve tested this with the three milks above, but you can swap in whatever you prefer. The key is using unsweetened versions so you control the sweetness yourself. Here are some I’ve tried or had readers report back on:
Cashew milk (creamier than almond, good swap)
Pili nut milk (mild flavor, blends well)
Hemp milk (slightly earthy, works if you like that)
Choosing Your Sweetener
I use sugar-free maple syrup as the sweetener here because it adds a warm, caramel-like depth that straight erythritol can’t match. My go-to is ChocZero Maple Syrup, which is also sugar alcohol free. If you have a sensitivity to sugar alcohols, this recipe works for you.
No sugar-free maple syrup? I’ve also made this with a blend of erythritol and monkfruit, which is my favorite dry sweetener combo. Start with 2 tablespoons and taste, then add more. The spices do a lot of the heavy lifting, so you might need less than you think.
Spiked or Straight
I’m all about celebrating during the holidays, so I spike mine with rum. Vodka works too if you want less flavor from the alcohol itself. Pour in about 6 ounces for the full batch and blend it right in with everything else.
If you’re skipping the alcohol (for a work party, a morning batch, or just because), I’ve found the flavor can go a little flat without it. My fix: bump the vanilla from 1 teaspoon to 1.5 teaspoons and add an extra pinch of nutmeg. The rum adds warmth more than sweetness, so leaning harder on the spices gets you close. I picked this up after a reader asked about it, tested it myself, and it’s how I make every non-spiked batch now. For another holiday drink idea, try my keto peppermint white mocha.
How to Get That Frothy Texture
I tested this in both a blender and a food processor, and the difference was clear. The blender gives you that light, airy froth on top that makes eggnog feel like eggnog. The food processor just spins everything around without incorporating enough air. Use a blender.
If you’re making a batch ahead of time, combine all the ingredients and store it in the fridge, then give it another 15-second blend right before serving. That re-blend brings the froth back and makes it taste freshly made.
Storage and Freezing
I store this in a sealed pitcher or mason jars in the fridge, and it stays good for up to 7 days. The spices actually meld together more after a day or two, so I think it tastes better on day two than day one.
You can also freeze it for up to 3 months. I pour it into freezer-safe containers and leave an inch of headroom. Thaw overnight in the fridge, then re-blend before serving to bring back the texture. The froth won’t be quite as tall after freezing, but the flavor stays the same. This is how I handle last-minute holiday gatherings. For another make-ahead cold drink, try my frozen hot chocolate.
Combine all ingredients in a blender and pulse until well combined and slightly frothy.
2
Serve it
Serve chilled, over ice or warm. Top with additional nutmeg and cinnamon.
Nutrition
Per serving: 1 cup
Calories
123
Fat
9.3g
Protein
1.2g
Total carbs
12.1g
Net carbs
2.1g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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.
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.
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.
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.
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.
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.
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.
Having some friends over this weekend and planning to triple this for 15-ish people. Does the ratio between the three nut milks matter for consistency, or does it all just scale straight across? Also, will a standard blender handle a triple batch at once or should I just split it up?
Making this for Easter brunch for about 20 people, so I’d need to quadruple it. Does everything scale straight across, or does the coconut milk get weird at that volume? Don’t want to buy everything and have it turn out off.
Scales straight across. At 4x you’re using one full 13.5 oz can of coconut milk, which is actually easier to measure than the small pour in the original. Only thing I’d watch is blending in batches so it froths up right.
Made this Sunday for my dad, who’s been missing eggnog since going dairy-free. He took a sip, went quiet, then asked what brand I bought. When I told him I made it, he couldn’t believe it. Macadamia nut milk does something here that almond milk never could.
