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Keto Homemade Eggnog

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Yum! I grew up with the store bought eggnog in a carton every holiday and thought it was great! Now I make my own and there is just no comparison. Homemade eggnog wins hands down. Now make it keto and we have a real winner! As Dan would say “winner, winner, chicken dinner!”

Low Carb | Keto Homemade Holiday Eggnog

Low Carb | Keto Homemade Holiday Eggnog

Yield: 32 oz
Prep Time: 5 minutes
Cook Time: 8 minutes 6 seconds
Additional Time: 4 hours
Total Time: 4 hours 13 minutes 6 seconds

Delicious low carb keto eggnog with just the right amount of holiday flavor! This thick and creamy treat blows the store-bought stuff out of the water. Enjoy this delicious nog clean or mix with your favorite libation - Rum, Brandy or Bourbon all work well.


  • 8 large egg yolks (save your whites for another recipe)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 80g allulose
  • 1 tsp vanilla
  • 3/4 tsp nutmeg


  1. In a medium-sized bowl, blend egg yolks and sweetener until completely mixed, then it set aside.
  2. In a medium-sized sauce pan, heat the milk, cream and nutmeg over medium heat until steaming but NOT boiling. Turn down to simmer.
  3. While whisking the egg mixture constantly, SLOWLY ladle some of the hot milk mixture into it. Keep whisking continuously so the eggs don't scramble.
  4. Continue adding more of the milk mixture while whisking until you have most of the milk mixture mixed into the egg mixture.
  5. Now pour the egg-milk mixture back into the pot and turn up to medium-low and continue to whisk.
  6. You want to heat the egg nog mixture slowly until it coats the back of a spoon or is about 170F.
  7. Remove from heat and whisk in the vanilla.
  8. Cool and then pour into a jar, cover and refrigerate for at least 4 hours.


You can omit the vanilla extract and use a half of a vanilla bean pod if desired. I love the flavor from a fresh bean! Warm your milk and cream and add the split bean and let sit for 30 - 60 mins. Continue with the recipe, remove bean pod prior to chilling.


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