Home » drinks » (Luscious!) Homemade Paleo & Keto Eggnog 🎁

(Luscious!) Homemade Paleo & Keto Eggnog 🎁

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 my favorites: a ridiculously creamy and velvety sugar-free keto eggnog.

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 just 2g net carbs peeps! (I still can’t believe this lol!).

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

The Sweetener

You’ve got plenty of options for this sugar free eggnog. You can use allulose (my favorite because no aftertaste and zero GI, just be sure to add 30% more as it’s less sweet!), erythritol (the one with the least cooling aftertaste imo is Lakanto) and xylitol (non-corn though to avoid tummy troubles!).

*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

And… the video story!

Homemade paleo and keto eggnog in Christmas glasses

Homemade Paleo & Keto Eggnog

Luscious and incredibly delicious, expect this homemade paleo and keto eggnog to vary little (if at all!) from the traditional holiday classic!
4.90 from 58 votes
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 6 hours
Total Time 30 minutes
Course Drinks
Cuisine American, European, Keto
Servings 8 servings
Calories 248 kcal



  • Please see recipe video for deets and tricks!
  • 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. 
  • 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). 
  • 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.  
  • 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.
  • 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. 



*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?! Alternatively, a batch of keto candied pecans (or granola!). 😉
Note that nutrition facts were estimated without the booze (no effect on carbs, just higher calories depending on amount). 


Calories: 248kcal | Carbohydrates: 2g | Protein: 3g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 227mg | Sodium: 29mg | Potassium: 59mg | Vitamin A: 1070IU | Vitamin C: 0.3mg | Calcium: 56mg | Iron: 0.4mg
Keyword keto eggnog, paleo eggnog
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!

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.


  1. Sandra says:

    Delicious! It’s hard for me to resist that carton of eggnog this time of year but your recipe was a great alternative. I was anxious about the eggs cooking but followed your directions and no issues. As for sweetener, I used 1/4C Bochasweet (granular) and 1/4C Swerve (powdered)…perfection! (The color is greyish-I assume those using free range/organic eggs will achieve a more traditional golden hue due to their bright orange yolks.)

  2. Laura says:

    In recipes like this, I’d love to see you link, “Great Recipes To Make Using Those Six Whites You Have Hanging Around Now!”

    Pretty please? 🙂

  3. Sarah says:

    5 stars
    Made this today for the family Christmas. It was FABULOUS! Used 1/2 cup erythritol… No alcohol. It was a bit too sweet for me, alcohol probably would have fixed that but family doesn’t drink. Next time I’ll use a bit less sweetener but it was otherwise perfect!

  4. Sarah says:

    Question… Should I stop cooking once the temp hits 160 if that happens before the 8 minutes? Thank you for this recipe, I’m excited to try it!. 😊

  5. Cheslie says:

    I followed the recipe to a T. But mine came out grainy-like. It is not smooth, it has a grainy texture. Where did I go wrong? The taste is amazing but the texture, not so much.

      • Paola van der Hulst says:

        Hi Kathryn! Grainy is most definitely not the outcome of this eggnog! But to help me diagnose the problem I need more help from you (i.e. what sweetener did you use?!).

        p.s. if it was lumpy it means that it curdled, so next time you need to remove it from the heat before (and make sure you are simmering at very low heat). xo! Paola

  6. Steve says:

    I’m going to try this recipe using Kroger’s CarbMaster milk (3g carbs per cup) which tastes like real milk. I think this + the heavy cream will produce something more true to the original taste (I don’t particularly want a nut-based milk taste in mine).

  7. Diane L. says:

    I made this according to directions and also experienced separation in the final stage. Clearer instructions would be helpful. Something like: slowly bring to a low simmer and cook, stirring constantly. Don’t step away, don’t let it boil!
    I’m enjoying it anyway, but next time I’ll just use 1/3 of a cup of sweetener.

  8. George M Brennert says:

    Just made this eggnog last night. Fantastic!!!! Gonna make several batches for the holidays.
    Thank You for a simple and tasty low carb alternative.

  9. Sarah says:

    I can’t wait to try this recipe!

    Also, could you tell me where those beautiful reindeer martini glasses are from please?!

  10. paleoglutenfreeguy says:

    5 stars
    This looks SO indulgent and delicious. Today is officially the first day of spring but I don’t care. I want to make this noooooow.

  11. 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!

  12. Zoe says:

    5 stars
    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!

  13. 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?

      • judy macaulay says:

        Maybe add a warning not to go above that temp? I didn’t realise that it was a problem so I just checked it at 8 min (took a break to eat my breakfast) and it was over 160 degrees and curdling. If I had known that I needed to make sure it didn’t go over that temp I would have watched it like a hawk.

  14. 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.

  15. Katy says:

    5 stars
    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!

  16. Linda says:

    5 stars

    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,

  17. Beth R. says:

    5 stars
    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!!

  18. 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!

  19. Dharma says:

    5 stars
    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.

  20. 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?

      • Cecily Reading says:

        You can try the base without the yolks for your coffee, I think the sweet creamy cinnamon nutmeg and vanilla or rum extract will make you happy!

        Happy drinking!

    • Aaeysha says:

      5 stars
      This was so delicious! I have made eggnog from scratch before and the results were a big eggy mess. I was scared to try again, but now that I’ve gone keto it seemed like I had to either go without or try again. This recipe was even better than the store bought, sugar-filled one. Thank you so much! I can now have one of my favorites-guilt free-anytime I crave it. I was excited to try your new pasta, but wasn’t in time. Hopefully it’s back in stock soon.

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