Every holiday season since 2018, this thick, silky keto eggnog has been my tradition. It's a real cooked custard with yolks tempered to 165°F — completely safe, and just 1.6g 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.
A glass of chilled keto eggnog with nutmeg on top.
Which Milk to Use
The milk is up to you. Use all heavy cream, or swap nut milk in for some or all of it like I do here. Macadamia nut milk is my favorite, and these other nut milks work too:
almond milk
cashew milk
pili nut milk
hemp milk
If the custard curdles, strain it through a mesh strainer to save the batch.
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.
In a saucepan, heat 2 cups of nut milk until warm.
2
Whisk egg yolks
In a small mixing bowl, slowly add the powdered erythritol to the egg yolks. Whisk until thick and pale yellow.
3
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.
4
Remove from heat
Turn off the heat and whisk in the heavy cream and remaining nut milk. Immediately place saucepan into an ice bath to cool. Top with nutmeg and add rum if desired.
Nutrition
Per serving: 1 cup
Calories
222
Fat
21.7g
Protein
5g
Total carbs
2.6g
Net carbs
1.6g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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.
I’ve spent three years making the low carb version of everything, and this one doesn’t taste like a version of anything. Two net carbs a glass and it’s just eggnog to me now.
The nutmeg smell while I was still straining pulled my daughter into the kitchen. She stood there watching me pour it into the jars, which she has literally never done for anything I cook. Next morning the pitcher was two glasses lighter than I left it and she acted like she had no idea.
Morgan, this made me laugh. My kids raid the fridge the same way and never own up to it. Fresh nutmeg grated over the top is what pulls them in every time.
Hit 165°F and don’t eyeball it. I trusted the steam for the first few batches and the custard kept coming out thin because the yolks weren’t actually cooking through. Brought a thermometer in and fixed it immediately. Eight batches now. Appreciate this one, Annie.
Steam lies with custard. It starts rising well before you hit 165, and the yolks need that full temperature to set properly. I keep a clip thermometer on the pot now. Eight batches. You’ve made this more than my actual testers did.
Straining it before refrigerating makes a real difference. First batch I poured it straight into the jar and wound up with a few cooked bits at the bottom (not enough to ruin anything but you notice it in the glass). Also added a half teaspoon of vanilla extract when I whisked in the cream, and the nutmeg comes through more, less flat overall. Both worth doing.
Debated whether homemade eggnog was worth the effort when a carton would technically do. Made it anyway. Did the full tempering step with the yolks, and it came out with a pour and a density you can actually feel in the glass. One guest spent most of the night trying to place what nut milk it was (macadamia, though she was convinced it was coconut). Would make this again, but I’d give it 24 hours to chill next time instead of 8.
The 24 hour chill is real, I do that whenever I make it the night before a party. It thickens up a little more and the nutmeg settles in instead of sitting on top. I loved that your guest landed on coconut, macadamia milk fools people every time. And you did the fussy part right with the tempering. That’s where the pour comes from.
I have never tempered eggs before and the step where you slowly whisk the hot milk into the yolks had me convinced I was about to end up with scrambled egg soup. I did it anyway, went really slow, and it actually worked. The texture came out so thick and custardy, I kept sneaking spoonfuls while it was still warm on the stove. I used macadamia nut milk like you recommended and I honestly did not expect it to taste that rich with only 1.6g net carbs. Quick question though: how long does this keep in the fridge, and does the texture hold up after a couple days? Asking because I am already thinking about doubling the batch next time.
Five days in an airtight jar and the texture holds fine. Stir it before pouring because the cream settles to the bottom. Day two or three it gets even thicker, I like it better that way. Double is smart.
I expected to hate this (macadamia milk + keto sweetener = compromise, right?), but after tempering the yolks it came out richer than any regular eggnog I’ve had.
Been making a batch Sunday nights and pulling from it all week. It thickens up in the fridge and the nutmeg gets stronger by day two, which I was not expecting. Next batch I’m doubling it.
Made this on a Sunday because my wife had been craving eggnog (her words, in April). She’s skeptical of keto versions of things that are supposed to be rich, so I wasn’t expecting much. She came back for a second glass and said it actually had body to it, not that thin nut milk texture she always complains about. The tempering step is what makes that happen.
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.
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.
