The Best Keto Eggnog Recipe
Published November 30, 2019 • Updated March 3, 2026
This post may contain affiliate links. See my disclosure policy.
I've been making this sugar free eggnog every holiday season since 2018. It's a real cooked custard with egg yolks tempered to 165°F, so it's completely safe, thick, and only about 2g net carbs per glass.
I started making my own eggnog in 2018 because I missed it. Every December I’d look at those cartons in the store, see 20+ grams of sugar per serving, and just walk past them. So I worked out a proper cooked custard version that’s sugar free and, honestly, better than the store-bought stuff ever was.
What makes this recipe different is the technique. I cook the egg yolk base to exactly 165°F, which means two things: it’s fully food-safe (no raw egg worries), and you get that thick, velvety custard body that cold-mix versions can’t touch. Most eggnog recipes just say “cook until thick.” I’m giving you the exact number because I’ve made this enough times to know precisely when the texture locks in. When it coats the back of a spoon and holds a line when you drag your finger through, you’re there.
I specifically chose macadamia nut milk over almond milk as the base. I’ve tested this keto eggnog with both, and macadamia is noticeably higher in fat and creamier in the finished drink. Almond milk works if that’s what you have on hand, but the body is thinner. If you need to go completely dairy free, I have a dairy free eggnog that swaps heavy cream for coconut cream.
The ice bath right after you pull the pot off the heat is a step I borrowed from pastry work. Carryover cooking is the real enemy here. If you set the saucepan on the counter and walk away, residual heat keeps cooking the eggs and you end up with a grainy, chalky texture. Dropping it into ice water stops that dead. It’s maybe 30 seconds of extra effort to save the whole batch.
Rum is completely optional. I usually make one batch spiked (dark rum or bourbon, both are great) and one plain so my kids can have theirs too. Each serving comes in at roughly 2g net carbs, which still surprises me considering how rich and creamy it tastes. I’ve also served it warm, straight off the stove before the ice bath step, and it hits completely differently. Think of it like a holiday custard drink. If you’re putting together a low carb holiday spread, this goes well next to a mug of keto hot chocolate and a plate of sugar cookies and toffee. That’s basically my Christmas Eve lineup every year.
How to Make Eggnog Without Scrambling the Eggs
The trickiest part of the whole recipe is tempering the egg yolks, and even that’s straightforward once you know the window. The first quarter cup of hot milk is where it matters. Add that slowly, whisking the entire time, and the yolks will come up to temperature without scrambling. After that initial bit, you can pour more freely because they’re already warm enough to handle the heat.
I scrambled my first batch before I figured this out, and a reader named Kim confirmed the same thing in the comments: go tablespoon by tablespoon through the first few additions and you’re fine. Once you get past that, keep the heat low, stir constantly, and pull it off when your thermometer hits 165°F. If the eggs do curdle on you, strain the mixture through a fine mesh sieve. It won’t be quite as smooth, but it saves the batch.
Explore 684+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
4 cups unsweetened, macadamia nut milk or other nut milk -
1/2 cup powdered erythritol or sweetener of choice
-
5 egg yolks
-
1 cup heavy whipping cream
-
nutmeg for topping
-
1 1/2 cups rum (optional)
Step by Step Instructions
Step by Step Instructions
Whisk egg yolks
In a small mixing bowl, slowly add the powdered erythritol to the egg yolks. Whisk until thick and pale yellow.
Mix egg and milk
Whisk 1 cup of the warmed nut milk into the yolk mixture. Then add back into the remaining nut milk in the saucepan. Stir until combined. Continue cooking over low heat until the mixture has thickened and reaches about 165 degrees and will coat the back of a spoon.
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 it safe to drink eggnog made with egg yolks?
I cook my egg yolk base to 165°F, which is the food-safe temperature for eggs. So yes, this version is fully cooked. That was actually one of my main reasons for developing this recipe. I wanted something I could hand to my kids without worrying about raw eggs. The tempering process and low heat do all the work.
How many net carbs are in this eggnog per serving?
When I make this with macadamia nut milk and powdered erythritol, each serving lands around 2g net carbs. The heavy cream adds some, but the nut milk base keeps the total low carb. I've made batches with almond milk too and the carb count comes out about the same.
Can I serve this eggnog warm or does it have to be cold?
I've done both and my family is genuinely split on which is better. Warm, it's more like a holiday custard drink. I pour it straight from the stove into mugs before the ice bath step, grate some nutmeg on top, and it's a completely different experience. If you like warm holiday drinks, try it alongside a peppermint white hot chocolate for a full spread.
How do I make the eggnog thicker?
I like mine pretty thick already from the custard base, but if you want it even heavier, I've had good results whisking in about 1/4 teaspoon of xanthan gum right after pulling it off the heat. It thickens up noticeably as it cools. Start small because a little goes a long way.
How long does homemade eggnog last in the fridge?
I've kept mine in an airtight jar for up to 5 days and it holds well. The cooked custard base helps with shelf life compared to raw versions. Just give it a good stir before pouring because the cream tends to separate a little as it sits.
What's the best alcohol to add to eggnog?
I've tried dark rum, spiced rum, and bourbon. Dark rum is my go-to because it has the most classic eggnog flavor. Bourbon adds a nice warmth if you prefer that direction. Spiced rum works but can compete with the nutmeg. Whatever you choose, add it after the cooking is done so the alcohol doesn't cook off. If you're building a cocktail night, my keto mojito or keto margarita are good warm-weather contrasts.
Can I make this eggnog completely dairy-free?
I've done it by swapping the heavy cream for full-fat coconut cream. The coconut flavor comes through slightly, but with the nutmeg and vanilla it blends in well. I actually have a full dairy free eggnog recipe that I've specifically dialed in for that.
What sweetener can I use instead of powdered erythritol?
I've tested this with monk fruit sweetener and allulose. Monk fruit works as a straight swap. Allulose gives a slightly softer sweetness that I actually prefer, but it doesn't powder as easily so you need to whisk a bit longer. Stevia works too, though I'd start with half the amount and taste as you go because it's much sweeter per gram.
As a kid once I started seeing eggnog in the stores, it was officially the holiday season. We wouldn’t buy it all the time because it was loaded with fat and sugar. And mom would always thin it down with more milk to cut down on the calories and to make it last longer.
I still crave eggnog as we get closer to Christmas. Luckily, it’s pretty easy to make a keto version at home. It’s a combination of cream, and/or nut milk, egg yolks and your favorite sweetener. The hardest part is heating the yolks slowly to make sure the egg yolks don’t curdle. Even if you do curdle, you can strain them out and you will be left with creamy eggnog.
This keto eggnog recipe is customizable to your milk preference. You can use all heavy cream or sub in all or some nut milk.
The nut milk I prefer is 
This eggnog is a delicious and creamy holiday cocktail you can enjoy at your parties. I like to make a big batch of this low carb eggnog for our annual ugly sweater Christmas party and spike it with some white rum. My guests don’t even know it’s sugar free!
My grandma made eggnog from scratch every year and it was this thick, custard-y thing that nothing from a carton ever came close to. I figured that was just a food I gave up when I went keto. The tempering process in this one, getting those yolks to 165, it comes out with that same real richness she made.
Every keto eggnog I've made before came out watery and disappointing. The tempered yolks actually make it thick, and macadamia milk skips that chalky aftertaste almond milk always leaves.
My husband's lactose intolerant so trying to make this dairy-free for him. The nut milk part I get, but what do I sub for the heavy cream? Would coconut cream hold up in the custard or does it throw off the whole thing?
Coconut cream holds up fine in the custard. The coconut does come through a little but the nutmeg covers most of it. I actually have a dedicated dairy-free eggnog recipe on the site if you want something built specifically around it.
Made this with full-fat canned coconut milk instead of macadamia nut milk and I need to talk about it. The texture came out so much thicker, like proper old-school canned eggnog thick, and the coconut flavor stays subtle enough that it just tastes rich. I had a moment of panic during tempering because the yolk mixture wanted to clump more than usual, so I ended up whisking much slower when adding the warm milk back in. Smoothed out completely once I got through that step. Nutmeg on top and you would never know the difference. Three batches this past month and I am not going back to anything else.
Add the warm milk to the yolks one tablespoon at a time through the first few additions and you'll avoid the scrambled egg situation I ran into on my first batch, worth the extra 30 seconds.
Ha, I scrambled them on my first test too. The first quarter cup is where you need to go slow, after that you can pour normally once they're tempered.