Luscious Homemade Eggnog 🎁 gluten free, keto & paleo

Luscious and incredibly delicious, expect this homemade paleo and keto eggnog to vary little (if at all!) from the traditional holiday classic!

Homemade paleo and keto eggnog in Christmas glasses
Homemade Paleo & Keto Eggnog

Homemade Paleo & Keto Eggnog 🎁

Ultra Luscious!

To kick off the holiday cheer I’ve got one of our favorites: a ridiculously creamy and velvety sugar-free keto eggnog. And if you’re anything like me, its taste will be enough to swoon you back to Christmas past. And definitely not in an Ebenezer Scrooge sort of way!

Fact is, this custard-based drink is thought to be around since the late 1600s. And whether you enjoy it warm or chilled, spiked or virgin, creamy or frothy, this keto recipe will cover all your bases.

Oh, and 2g net carbs peeps!

Low carb & keto eggnog with cinnamon sticks
Homemade Paleo & Keto Eggnog

The Sweetener 🍯

You’ve got plenty of options for this sugar free eggnog. Think xylitol and allulose* (no aftertaste), Lakanto (barely any aftertaste), and Swerve (some slight cooling sensation).

*Because allulose is 70% as sweet as sugar, you need to add 30% more (simply multiply the amount of sweetener in recipes by 1.3!).

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

The ‘Milk’ 🥛

You’ve got a couple options here. Arguably the best (i.e. the traditional version) is the heavy whipping cream version (HWC). But the coconut milk one is killer too, you just need to take care of a few details.

For the HWC version you can do a 1:1 ratio of cream to nut-based milk (macadamia and almond work great!), adjusting with a little more milk after chilling until desired consistency is reached.

Meanwhile, for the coconut version use 1 1/3 cup of full-fat coconut milk. With roughly an even ratio of the solids and liquids from the can. Just keep in mind that this version is slightly more prone to scrambling, so you’ll want to add in the warm coconut milk veeeery slowly as to not scramble the eggs! And (very important!), but sure to remove it from heat before it begins to simmer.

The Spices 🍂

Freshly grated nutmeg is truly ideal here. You may have noticed this, but nutmeg looses its kick very fast. So the pre-ground version will never compare.

And also ideal are cinnamon sticks. But you can get away with subbing here for 1/2 teaspoon of ground cinnamon.

Low Carb & Keto Eggnog 🥚 Suuuper Creamy & 2g net carbs #ketoeggnog #lowcarbeggnog
Low Carb & Keto Eggnog 🥚 Suuuper Creamy & 2g net carbs #ketoeggnog #lowcarbeggnog

The Booze 🥂

Totally optional… but then again, highly suggested! I recommend you either go for a dark rum or a bourbon. Both nil carbs and great pairings.

Fun fact: when eggnog made it’s travel across the Atlantic to the colonies, rum was a cost-effective substitute to the other heavily-taxed liquors. But during the American Revolutionary War, the supply of rum dried out, and bourbon began to be used as a substitute. So both rum and bourbon are the traditional alcohols of choice.

Though if keto, know your limits as booze can hit you way harder. I use 2/3 cup here, but anywhere from half to one cup will work great. Or just pour to taste.

The Method 🔍

There are many (many!) ways to make eggnog. With the traditional being raw and cured…! But given that that takes roughly two weeks, I decided to go for the cooked route.

Fact is you’re essentially making a custard, with the yolks acting as the thickeners. So you’ll be whisking the egg yolks with the sweetener until light and fluffy. Followed by tempering in the ‘milks’, i.e. adding them veeeery slowly as to not scramble the eggs! And then cooking the mixture for roughly 10 minutes until it just begins to simmer. Very simple, yet awesome results.

And in terms of the eggs, if you’re ever to splurge on free-range or organic eggs this is it. At least in my opinion, you really can taste the difference here. Unsurprisingly perhaps, as the yolks take center stage.

Oh, and I opted out of the folded egg whites at the end. Even though it’s the traditional way, I’m just not that fond of the added frothiness. I simply like my eggnog thick and creamy, like most commercial varieties out there. But if that’s your thing, go for it: right before serving, beat your egg whites until soft peaks form and fold them into the eggnog. Just note that if you have leftovers, the egg whites will separate.

Grating nutmeg onto keto eggnog
Homemade Paleo & Keto Eggnog

The Recipe Video

Homemade paleo and keto eggnog in Christmas glasses

Homemade Paleo & Keto Eggnog

Course: Drinks
Cuisine: American, European
Keyword: dairy free, keto, low carb, paleo
Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling Time: 6 hours
Total Time: 30 minutes
Servings: 8 servings
Calories: 248 kcal

Luscious and incredibly delicious, expect this homemade paleo and keto eggnog to vary little (if at all!) from the traditional holiday classic!




  1. Please see recipe video for deets and tricks!

  2. Add nut milk, heavy cream, cinnamon and nutmeg to a medium saucepan and simmer for about 8-10 to infuse. Remove from heat and set aside while you prepare the yolks. 

  3. Add egg yolks and sweetener to a large bowl and, using a whisk or an electric mixer (easier), beat them until light, fluffy, and most of the sweetener has dissolved (if using erythritol, some granules will remain). 

  4. Gradually temper the hot mixture into the egg and sugar mixture. Tempering means adding the hot milks (very!) little by little to your egg mixture while whisking constantly, so your eggs don't curdle.  

  5. Return everything to the saucepan, and cook over medium/low heat for roughly 8-10 minutes, or until your mixture reaches 160°F/70°C and coats the back of a wooden spoon. Remove from heat and sieve onto a medium mixing bowl. Stir in vanilla and liquor of choice, to taste. Cover and transfer to the refrigerator to chill.

  6. Your eggnog will continue to thicken while chilling. So give it a good stir right before serving, and feel free to thin it out with a little nut milk until desired consistency is reached. 

Recipe Notes

*Please see post for full details on using coconut milk. 

pssst! if you're looking for something to do with all your leftover egg whites may I suggest our soft 'n fluffy sandwich bread?! 

Note that nutrition facts were estimated without the booze (no effect on carbs, just higher calories depending on amount). 

Nutrition Facts
Homemade Paleo & Keto Eggnog
Amount Per Serving
Calories 248 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 14g 70%
Cholesterol 227mg 76%
Sodium 29mg 1%
Potassium 59mg 2%
Total Carbohydrates 2g 1%
Protein 3g 6%
Vitamin A 21.4%
Vitamin C 0.4%
Calcium 5.6%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Got some leftover eggnog? Why not whip up our bulletproof eggnog latte. And if you’re a cheesecake fan, our no-bake keto eggnog cheesecake-for-1 comes highly recommended.


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Share the yummy-ness! 📷💨

If you made this recipe (or got a question!), be sure to simply comment below!

And do share your photo with your favorite Facebook group or tag @gnomgnom.yum on Instagram (I love seeing them all!!)

For The Holidaze!


  1. Sam says:

    Paola…you rock! I tried it sans booze and found it a little sweet, but after adding a shot of bourbon…O..M…G! The whole batch was gone in 2 days and there’s only two of us in the house! Thanks so much!

  2. Zoe says:

    This eggnog was by far the best I’ve ever tasted! I made it because I had fond memories of the one I used to drink as a child and was hoping to make one that at least remind me of it;but this one definitely surpassed my expectations and outdid itself. This will forever be my go to eggnog recipe. Thanks!

  3. Lindy Mueller says:

    I’m very disappointed, my batch of this curdled in the final cooking process. I read the recipe as “cook it for 8-10 minutes or until it reached 160 degrees”. Do you cook for 8-10 minutes or have it reach 160 degrees? I stopped at 110 degrees after about 30 minutes and it’s a brown curdled mess! My understanding is that if a recipe says a certain degree, you should reach that but I’m supposing in this situation that’s not the case. Another question…I used my Cuisanart to beat the eggs and Lakota monk fruit sweetener and then when I added the milk mixture too. Is that too much beating? I don’t have a hand mixer. I’m headed back to the store for more ingredients now.

    • Paola Van Der Hulst says:

      Lindy I’m sorry this didn’t work out… but by cuisinart do you mean a food processor or blender? I’m sorry you didn’t understand the instructions properly, not much I can do about that?

  4. Darla says:

    I have a blend of stevia and erythritol. Would that work?

    Also, I recently made eggnog in the Vitamix, and was pleased with the results. If I kinda follow those instructions (eggs/sugar (sweetener)/rum for 4 minutes on high, add cream & nutmeg and blend for an additional two minutes) might it turn out okay? I hate to waste good rum, but I love an experiment.

  5. Katy says:

    This is a fantastic recipe! Thank you so much for developing and sharing it–for free! I’ve made it at least 4 times this December and everyone (well, everyone who likes egg nog to begin with–apparently you either love it or hate it!) has found it just delicious. It’s a classic that I will make for years to come. And so easy!! Thank you and merry Christmas!

  6. Linda says:


    You’ve outdone yourself with this recipe – it is absolutely EVERYTHING I had missed in conventional eggnog and wanted in a keto version.

    For your readers, I chose allulose and did 3/4 cup. Otherwise, I’ve followed the recipe with the following addition: Along with the 2 teaspoons of vanilla extract, I’ve added a scant 1/8 tsp of vanilla powder.

    I haven’t added the alcohol yet because some of my drinkers might be adding bourbon instead of rum.

    Thank you, thank you, thank you, and happy holidays to you and yours. Next up today? Your gingerbread cookie recipe. I’m going to make round cookies and sandwich them with a lemon cream a la’ Carrs Ginger Lemon Cremes.

    Warm regards,

  7. Beth R. says:

    Another FANTASTIC recipe!!! I don’t love eggnog that is store bought. I made this because my son lives eggnog. I tasted it before it chilled and liked it. Tasted it a couple of days later and lived it! I love how it isn’t too sweet, it is super creamy and just plain yummy! I haven’t added any booze; but I’m sure it will still be delicious! Love, love, love!!

  8. Dwight Gordon says:

    Just put together a batch of this tonight, and it just went into the fridge to try tomorrow. Hoping I whisked the yolks enough, and hoping I did the math properly on the sweetener (1/32 tsp of pure sucralose). I will come back tomorrow night and put a reply on this to let you know!

  9. Dharma says:

    Hi Paola,
    A while back I asked if you had any suggestions substituting egg yolk and I have found that using Arrowroot as a thickening agent works. I use a vanilla custard recipe, add more whole milk/coconut/almond milk then follow the recipe you posted. I do substitute the rum extract as well. (Dr. Oetcker, sugar, and alcohol-free)
    Love it.

  10. tracy says:

    Thank you so much for all your fantastic recipes!! They never disappoint. I am curious if you know of a method to incorporate egg yolk solids instead of raw yolks (like commercial nogs)? I am trying to find a way to make stay keto and make eggnog lattes at home on my espresso machine but traditional recipes curdle using the steam wand…any thoughts would be fantastic ☺ Thanks so much Paola.

    • Paola says:

      You know what Tracy I have no idea! I’ve used egg white powder before but not egg yolk… For me I found that the coconut version curdled in hot coffee, but I’m not sure about the steam wand?

  11. Judy W says:

    Oh my gosh, this is fantastic!! If you put a blind fold on me I couldn’t tell the difference from the store bought and this recipe. Instead of rum, I added 4 teaspoons of rum extract – delicious!!! You have the best recipe that really take good.

  12. Jennifer M says:

    I made this in my vitamix rather than fussing with the yolks and it seems to have worked pretty well. Liked it without the rum….i only had a cap full so i added it to my glass…. … while it was still warm 😉 amazing with the rum. We will see if it thickens when it cools

    • Paola says:

      I’m still advising against blender eggnog… I’ve never been able to get the proper consistency with this method (you destroy the fluffiness of the yolks with the ‘sugar’ = not a proper custard). Maybe some peeps luck out. xo

  13. Renee says:

    You are a true magic maker!!!! I made this eggnog last night and it looked so good…but little did I know that my morning coffee would be a magical experience!!! The eggnog is luscious and creamy, with just the right amount of sweet. Other than using unsweetened cashew milk, I did not deviate from the recipe. And while it thickened much more than would be drinkable, it’s perfect as coffee creamer. Thank you again and again for such great recipes and your sweet disposition!!!

    • Paola says:

      Awww 😂!! Its awesome as coffee creamer right (pssst the coffee creamer recipe on the site is essentially eggnog 😜!). You can always thin it out with some more cashew milk to get it to eggnog consistency! xo!

  14. Jamie says:

    I am so excited to try this recipe! I attempted a traditional eggnog and substituted the sugar for stevia and the consistency was way too thin and the whipped egg whites kept floating to the top so I’m hoping to have better luck with this recipe!

    Quick question: I tolerate dairy quite well so I was wondering if whole milk could be used instead of almond milk? Thanks!!

  15. Danica Mead says:

    Extremely excited to use your recipe to make Eggnog Cheesecake!! Thank you for this deliciousness

  16. Leah says:


    Great simple recipe but my mixture completely curdled in the final step and gave me scrambled eggs! Any advice?

    Thanks so much and looking forward to trying again!

    • Paola says:

      Hi Leah! If your eggnog curdled in the final stage of cooking its because it was overcooked (so lower the heat and cook slightly less! a thermometer is helpful to make sure you remove it right before it starts to simmer). Hope this helps!

  17. Darlene says:

    This eggnog is amazing! Very easy to make. I used coconut milk and heavy cream. My son has but allergies. It is delicious! So silky smooth. I made the first batch and tasted it warm and I fell in love! I immediately made a second batch because I knew everyone was going to love it and drink it on me! Thank you for saving my Christmas 🤗🌲

  18. Tamara says:

    First time making any type of eggnog…and it came out perfect! Very similar to what you would buy in the stores! I used 1/2 cup Golden Lakanto and it was plenty sweet…hardly any aftertaste. Used Silk Unsweetened Almond milk and you would never know you used anything other than regular dairy. Did 1/4 cup rum and I thought it was plenty but that’s obviously subjective. I was paranoid about curdling the eggs so I stuck a thermometer and monitored the whole cooking process. In the first stage I warmed only up to about 204 F…just as it was starting to bubble but not boiling. I then turned the heat off and let the temp go down to between 160-170 F before I tempered the eggs and added it to the rest of the milk. Then I heated slowly, and kept stirring and went up to 180F and it thickened. Turned out perfectly smooth! So awesome Paola! Best Pre-Christmas gift! Thx 😘

    • Paola says:

      Tamara how awesome to hear you nailed it on the first try!! Thank you as well for being so precise with how it worked for you, it’s immensely useful to me (and other readers!). XO and happy holidays!

  19. Kristine says:

    I used cashew milk instead of almond, and powdered Swerve as the sweetener. It came out with good flavor, and I do believe I tempered the eggs correctly, but the finished product is a bit too thick. I may have had the heat a bit too high during the final step because I did see some of the egg nog stuck around the inside bottom of the saucepan. I’m going to try another batch soon and be more careful during the final step. I really want to replace my usual Egg Nog Latte with a low carb version!

      • Kristine says:

        Thanks, Paolo! I did thin it with more cashew milk after it chilled. I think I may have overcooked it, though, since the mouthfeel of the thickness just doesn’t seem right. I’m going to try it in my morning coffee to see how it is as a creamer!

        • Paola says:

          Right?! I’ve made it with different ones from both Mexico and the US and I swear I get a different Thickness each time… so I just thin it out a bit to taste (this is a good thing because you end up with even less carbs/serving 😜)

  20. Jen says:

    I made yo coconut version of this tonight. Second simmer I took it off the burner at 170 degrees. It’s been in the refrigerator and it’s not thickening at all. It’s very watery. Thoughts on how to thicken? Should I try a third heating and try to get it to 180 degrees? It tastes good!

  21. Leigh says:

    Paola, You are my absolute favorite ! Your in depth explanations of your delicious recipes educate me not only on the ingredients but the method of preparing as well…and i just love that! The gorgeous photos of the food reel me in like a hooked trout on a fishing line. I spend endless nights reviewing and writing out the recipes i want to try. The excitement i felt when I realized I don’t have to suffer while on my Keto Journey… was that of a child’s first visit in a candy store. I just want to say…thank you for your work and dedication to those of us out here who desperately need what you deliver!!! Your at the top of your profession! Sincerely Leigh Carroll Portsmouth, Virginia

  22. Jennifer L Burl says:

    Hi, you say not to simmer this if you are using coconut milk. I’m using coconut mild. Do you mean don’t simmer on first AND second heating, or just second heating? You simmer the milk/cream twice in this recipe.

  23. Dharma says:

    Hi Paola,

    I’m allergic to egg yolk and wonder if you by any chance know of any substitute for “egg nog” with no egg yolk?

    Love your recipes. Absolute lifesaver

    • Paola says:

      Oh man I don’t think I can help you there (I would look into some of the big vegan sites such as Minimalist Baker, I bet they have some eggless hacks!)

  24. Belinda says:

    Hi Paola! So excited to see this recipe!

    Question though…my mixture scrambled at the bottom when it went back into the pot. I’ve been racking my brain trying to figure out why and I’ve come to two conclusions…the pot might be too hot when I pour the mixture back in to heat a second time OR I’m supposed to keep stirring as I wait for it to heat up again.
    Do either of these sound plausible? Otherwise I followed the recipe to a T. Still tastes good after being overnight in the fridge but I end up dumping a lot of egg out.

  25. Becky says:

    I cook just about every recipe you post, but my goodness, this eggnog recipe and the pumpkin pie recipe knocked both me and my family’s socks off! Amazing. I’m cooking a “gnom-gnom” Thanksgiving and I don’t think any of my non-keto friends will be the wiser!

    I do have one question on the eggnog: How many ounces is it per serving? I like to measure my intake (bc it’s very easy to overdo anything this delicious!).

  26. Joanne says:

    Hi-I love egg nog but I have nut allergies. Do you think coconut milk (from the dairy section) not canned would work with the heavy cream?

    • Paola says:

      I don’t see why not Joanne! Alternatively, I even whipped it up once with water as I ran out of a nut milk (worked the charm too!) 😉

  27. Dee says:

    I e made this and I don’t know if it’s “scrambled” but when said and done it is not smooth. Chunky eggnog doesn’t If I cook it after a bout 4 min it starts to do this? I am using low heat. Any suggestions I want some egg nog sooo bad but not chunky!

    • Paola says:

      Oh no! Dee when did it looked scrambled to you? It generally happens either if you add the hot ‘milk’ too quickly or if you cook it long enough. Sometimes you can salvage it somewhat with an immersion blender (it just doesn’t;t thicken up the same)

      • Jaime says:

        Exactly what happened to me. It was fine during the tempering part but I think I had the heat on too high. Thanks for mentioning the blend part. It’s perfect!!

  28. de says:

    Have you tried erythritol in this? I can’t do xylitol, I know it sometimes works and sometimes doesn’t but I don’t want to waste it if you have tried and it didn’t.

    • Paola says:

      Hi De! I’ve made it with Pyure before (erythritol and stevia) and it did work fine. I haven’t tried with Swerve though xo!

    • Paola says:

      Hi Melissa! It actually has 0.4g net carbs on average per tbsp FYI. So if you do the math properly with the other ingredients it works out. Xo

      • Jennifer Minard says:

        It also depends on heavy cream. Some has higher carbs because they add diglycerides. That increases your carb count

  29. David Fillmore says:

    Do you think it makes any difference if I use powered Swerve instead of the granulated? It seems to be the only kind available in our local stores.

    • Paola says:

      No it wouldn’t be a problem here at all (just be careful when adding it as 1tbs of powdered is more than 1tbsp of regular) xo

    • Paola says:

      Hi Linda! I actually don’t do too much dairy either (aside from grass fed butter). You can definitely change the HWC for full-fat coconut milk, you just need to be extra careful when adding in the hot milk (do it spoonful by spoonful!). And also make sure you remove it from the heat before it starts to boil! The version is a bit more prone to scrambling, but still delicious. Check out the post on on the coffee creamer as it’s based on the eggnog and has more details 😉 xo!

  30. Shayna S says:

    The “g” in gnom stands for genius! I’ve never been disappointed in any of your recipes (and I’ve tried several). Thank you for sharing!

  31. Christine says:


    My husband LOVES eggnog, and hates that it is gone off the shelves by the end of January. I want to try to make this for him (he can eat whatever he wants and stays nice and slim, but I want to help him eat more healthy overall). Regarding the cinnamon stick, can I just use powdered cinnamon, and if so, how much?

    Thank you for this amazing and ultra-helpful site!

    • Paola says:

      Hi Christine! Yes you can sub for 1/2 teaspoon (it’s in the section on spices) xo and hope you enjoy!

    • Paola says:

      NICE! Glad you loved it and thanks for reporting back on the temperature adjustment that worked for you! xo!

  32. Jen K. says:

    I had to heat it to 180 F to get it to thicken and coat the back of a spoon. Waiting til morning to try it chilled.

  33. dianamp says:

    I just wanted to say that even though we’re not eating keto for xmas, we’re still making this rockstar of an eggnog! Albeit with regular sugar…. oops!

    Merry Christmas Paola!! And thank you for all your fabulous recipes!

  34. ennia de la vega says:

    My only regret is that I didn’t make a double batch, because the one I made yesterday is nearly gone and so I’m being ‘forced’ to whip up a second batch for Christmas! Thank you so much for the eggnog and the orange cranberry muffins (perhaps my favorite muffin recipe ever). YOU ARE A STAR!

  35. Selena says:

    I finally got around to making this last night and I’m sipping it as we speak! WOW!! This stuff is comparable to the commercial varieties, but 100000000 million times better!!! Now I know what people rave about in the fb groups. THANK YOU!!!

  36. Nicole Edison says:

    Hi, I really want to make this.. but I’m not quite sure how 2g net carbs was humanly possible seeing as 1/2 cup of swerve has 96g of carbs. Total net carbs for this recipe exactly actually comes out to 13.9g for 1/8th of the recipe. Ironically if you remove all sweetners from the recipe it comes to 2.1g for 1/8th of the recipe.

    Just wondering where the disconnect is, I got so excited when I saw the 2g and was pretty disappointed to learn the truth :(.

    • Nicole Edison says:

      I’d like to correct myself, the version without a sugar substitute is 1.9g net carbs not 2.1.

    • Paola says:

      Hi Nicole! Swerve is a sugar alcohol and most people just don’t count it as a carb, as it passes undigested through most peeps’ digestive tracks… other than that it seems that we agree that without the sugar alcohol it is 1.9g net carbs for 1/8th of the recipe? I’m not sure what the disagreement is here sorry? We do our best to provide accurate nutrition info, particularly as we’re also on the keto diet so we’re DEF not about deceiving fellow ketonians 😉 xo Paola

      • Nicole says:

        Thanks so much for the response, like I said I got so excited about this. My recipe macro calculator takes fiber into effect but not sugar alcohols and that would be my disconnect. So in effect I could be making sweet things as much as I want with swerve, which is exciting. Learn something new everyday. Thank you!

      • Leslie says:

        Thanks for this – I, too, was disappointed when I logged my intake into MFP and saw how many carbs it credited me! eek!
        I did not know that Swerve (sugar alcohol) passes undigested through our digestive tracts – can you same GAME CHANGER?!?!

        By the way, THANK YOU FOR THIS SITE! You are my go-to for new recipes (I try to make something new every weekend). There have been more than a few “this can’t be keto” experiences (like this eggnog). I’ve been sticking to some of the more basic recipes, but hope to try my hand at some of the more in-depth ones during the holiday break.

  37. Kay Marie says:

    This is the best recipe EVER!! I have made this 3 times in 7 days…and it won over people who prefer sugar versions…Thank you so very much!!

    • Paola says:

      How am I JUST seeing this?! THANK YOU Kay! So glad you loved the eggnog! And yup, I fed this eggnog to friends at Thanksgiving and they were total converts ;)! xo Paola

  38. Lisa says:

    I made this last weekend and it was amazing! But I need to make it again but need to substitute dark rum for rum extract. Can you tell me how much?

    • Paola says:

      Hi Lisa! SO glad you loved it! I cannot tell you exactly how much as rum extracts vary A LOT! I would suggest adding little by little (maybe even starting at 1/4 teaspoon, I usually do this) until you get the rum kick you want. Hope this helps! xo Paola

  39. Gosia says:

    I am big big big fan of eggnog! I can drink it all year long, recentlybi started me to diet and was so happy to find this recipe.
    Unfortunately I didn’t have any xylitol or dwarves on hand, my grocery stores didn’t have it either so I made it with Splenda and that was big mistake 🙁 we still finished that bottle but the aftertaste was horrible.
    I decided to give it a second chance and found xylitol (xylosweet) in neighborhood health store. This time I made this eggnog with xylitol. What a difference it was! That was my first time to use xylitol and I’m so happy I bought it!
    Eggnog tastes wonderful!!!! It’s still hot and I know I have to wait for it chill 🙂
    Thank you so much for that recipe!

    • Paola says:

      So glad you loved it Gosia! And I get you on the stevia, as when I did a test run with it I also got that horrid after taste….! GLAD you found xylitol though, it really does work great here! xo and thanks for reporting back! 🙂 Paola

  40. Steven says:

    Would this be better made the day before or day of? Also, I have some real vanilla pods, could/should I sub those in for extract? Thanks!

    • Paola says:

      Hi Steven, you want to make this the day before so it chills in the fridge overnight. And yes on the vanilla pods! Just be sure to halve it, scrape up the seeds, and add them in along with the cinnamon stick. xo! Paola

  41. Stephanie says:

    OMG!!! This is so fabulous! Had a whole batch in 2 days… as a nightly treat and in my bulletproof chai the next morning…DELICIOUS!! If I wanted to thicken up a bit and serve more like a traditional custard, could i add xantham gum ? at what point to I add and how much??

    • Paola says:

      Hi Stephanie! Glad you loved it (and YUP, it’s SO good with coffee!!). To make more of a custard I would actually just up the egg yolks (2-3 more?). You could always thin it out a bit if it comes out too thick. I’m not sure if xanthin gum would work perfectly (I’m thinking it would give it more of a slimy feel!). Hope this helps! xo Paola

  42. Maria says:

    Ok! Yay! My middle kid LOVES eggnog but when he looked at the label on the store variety, he put it back on the shelf. He is 17 years old and has recently become VERY health conscious. I’m going to make this for him and SURPRISE him. Thanks SO MUCH for the recipe!!!

  43. Diana says:

    I just have to tell you this is amazing!!! So glad there are people like you who know how to make Keto easier with recipes like these.

  44. Klaudie says:

    Hi. Can you please let me know how much xylitol in grams should I use? Because 5g of xylitol is about 4g of carbs! 🙁 it means that 1/2 cup it’s going to be around 50g which is more than 40g of carbs.. I’m confused as I never used it before.. Thank you very much. 🙂 x

    • Paola says:

      Hi Klaudie
      Xylitol is a sugar alcohol, very much like Swerve (though a slightly higher GI). So unless you eat a truck load, most people just subtract the sugar alcohols from the carb count.

      1 tablespoon xylitol = 16g. We used 1/2 cup = 8 tablespoons = 128g

      Hope this helps!

      xo Paola

    • Paola says:

      Hi Marlaine! No need to substitute with anything if you don’t want to (more store-bought varieties are virgin after all!). But some readers have been successful with rum extract in case you still want the taste 😉 xo Paola

  45. Morgan says:

    Can I use monk fruit sweetener instead of the xylitol or swerve? Also, how long would you say this could be kept for? I really don’t think there will be any left after a day, but i’m just curious!

    • Paola says:

      Hi Morgan! If by monk fruit you mean Lakanto, then yes absolutely! Generally anything that is 1-to-1 to sugar will work great. In terms of how long it keeps I would say no more than 3-4 days (adding alcohol helps preserve longer). xo! Paola

  46. Norm says:

    I would like to say I am one of those people that loves eggnog anytime of the year, I am on a low carb diet and lifestyle and when I saw how many carbs were in store bought eggnog I thought for sure that was it no more for me. Well I came across your recipe made a double batch and it is great. Gotta watch I don’t make myself sick on it. Lol

    • Paola says:

      Hi Norm! So glad you liked it!! Tbh I’ve been indulging on eggnog a bit (WAY!) too much myself! :-S! xo! Paola

  47. Elaine says:

    This looks great! I don’t do recipes where egg whites have to beaten and folded in later, so thank you for this! The best tasting spiked eggnog for me is to use brandy.

  48. kim says:

    I was wondering what do you do with the cinnamon stick? You say add it to the sauce pan so do you cook it and remove it or does it dissolve or do you use ground cinnamon.

    Thanks Kim

    • Paola says:

      Hi Kim! I’m sorry your comment went to spam! No the cinnamon stick does not dissolve, you remove it in the part were it says that you sieve out the mixture before cooling. xo Paola

    • Paola says:

      Hi Scott! Technically yes, you can use stevia. But tbh I didn’t find the results to be as good… so I would suggest either sticking to Swerve or xylitol for this one. xo Paola

    • Paola says:

      Hi Klaudie! Technically yes, you can use stevia. But tbh I didn’t find the results to be as good… so I would suggest either sticking to Swerve or xylitol for this one. xo Paola

  49. Tiffany says:

    Hello I just made this 🙂 what is the amount for each serving? I was assuming 8 oz of nog but I can’t find where it says for sure. Thanks

    • Paola says:

      Hi Tiffany! Serving size is roughly 2/3 cup. I just divided the whole batch by 8 when serving. Volume measurement depends on how much alcohol you added though (if any)… But total carbs for the virgin eggnog are 16g. xo Paola

      • Lois says:

        Just made this — warm and with rum, sipping it now. Wanted you to know how amazing it is!

        A question — above you say two net carbs per serving (2/3 cup) but here, above, you’ve said 16g. Would you clarify, please?

        • Paola says:

          Hi Lois! So glad you loved it!

          Correct, its 2g net per 2/3 cup. The 16 g I was referring to in the comment above was for the entire batch.

          xo! Paola

  50. Janae says:

    Hello! I would love to try this but I don’t drink alcohol. Would the recipe be okay without or do I need to add more almond milk to keep the consistency the same?

    • Paola says:

      Hi Janae! As stated, alcohol is totally optional! It does help to thicken it slightly more in the fridge, but you will still end up with a nice and thick eggnog. A reader wrote on social media that she subbed in with rum extract rather than actual rum to still get that nice taste 😉 xo! Paola

  51. Kendray says:

    Would making this with coconut milk totally ruin it? I’d like to make this to share with my husband, but he’s allergic to almonds.

    • Paola says:

      Hi Kendray! I wasn’t a huge fan of the coconut milk version… too much fat? The texture wasn’t silky smooth… Can your husband go for any other nut milks? Say macadamia? Or even cashew?

      • Paola says:

        Awesome!! Thank you so much for reporting back Sara! You’re the second reader to report back on macadamia nut, I MUST try it! 😉 xo Paola

  52. Sofia Esp. says:

    What a DELICIOUS eggnog recipe!! Fed it to my flatmates and one could believe it was keto lol! It was just so thick and creamy wowza! thnx a bunch made my week!

  53. Danica says:

    This recipe looks amazing! I can’t wait to try it!

    Any idea how long could leftovers could safely be stored in the fridge for? I don’t want to make too much and have it go to waste. Thanks!

    • Paola says:

      Hi Danica!

      Thank you! 😉 And THANK YOU for reminding me to add the storage time! It keeps well in the fridge for 3-4 days.

      xo Paola

  54. Stan says:

    Hello! I was wondering if the recipe could be halved? No offense, but I would like to whip up a trial batch…

    • Paola says:

      Hi Stan! Hahaha no offense taken, I do the same with new recipes 😉

      Yes you can go ahead and halve it. I don’t suggest going lower than that as it get’s a bit hard to beat the custard etc… and things never come out quite right. But technically you could even do a 1 yolk ratio.

      xo Paola

      • Stan says:

        Hi Paola! I felt compelled to report back because we tried it this morning and it was excellent! We made half a batch last night and had a bit this morning with coffee and WOW! It was much better than any store bought version we’ve ever had.

        We used xylitol to sweeten and did use more nutmeg than the recipe called for, but it wasn’t freshly ground. And we also used rum extract. Though for Thanksgiving we’ll get all the fancy stuff. Thanks- Stan

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