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(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!
4.97 from 51 votes
Prep Time 15 mins
Cook Time 15 mins
Chilling Time 6 hrs
Total Time 30 mins
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. Laurie says:

    I have been trying eggnog recipes fit a couple of years with no success. This worked perfectly and tasted great. I will be making another batch tomorrow. Simple and delicious. Thank you!

  2. Dale Olstinske says:

    Maybe it’s just me, All your videos lately only play for around 20 sec, then skip to the next one. I use iPad, but this doesn’t happen with any other videos I watch. Do you post to YouTube?

    • Great idea Barb! You know, I’ve never tried rum extract (this is what I’ve seen used as a replacement), so I can’t give you exact measurement. Otherwise if you want to skip the extract, using vanilla bean would be lovely too! xo!

  3. Valerie Kupets says:

    Okay a little help 😂. I’ve made this twice now and it is totally delicious. But, it curdles after I’ve poured the tempered mixture back into the pot and cooked it for the 8 to 10 minutes. I tempered it beautifully and it was smooth until then. What am I doing wrong?

    • Oh no! Can you give me a little more info? What ingredients are you using?

      Could your heat be too high? Custards curdle when you overcook them (either temp or too long).

      Have you tried blending it together? It won’t get as thick, but I saved a batch that way and used it as coffee creamer 😉

    • ET says:

      Mine did the same, but I wasn’t watching closely enough. I think I had it too hot. … I will still find a way to use it. My other mistake, I put too much other spices because I thought it would be good. Should have followed the recipe more closely. But it’s still rich and yummy.

      • Yes! It’s really important to ensure to reheat over low heat, and as soon as it begins to simmer (checking temperature is even better!), remove from heat and sieve.

        If you blend it it’ll be a bit less thick, but honestly people will be hard pressed to notice unless it seriously curdled.

        (And yes on the spices, less is more here as you really want the taste of the egg custard to shine through… and nutmeg is super pungent!)

  4. Christen says:

    This is fantastic. I added a bit of sugar free Irish cream syrup from Torani, and to me it tasted like store bought eggnog!

  5. Doug Brisendine says:

    Made a small batch to test. Well, that’s all gone and now making a double batch. Fantastic eggnog! Really easy to prepare as well. Best eggnog I have ever made!

  6. Rozina says:

    I’m curious if there is a crystallizing effect with the eggnog from the Erythritol. I’ve had problems using granular monk fruit-Erythritol blends with crystallization when it cools down. I have Powdered swerve too but haven’t used it ask much as the monk fruit.

    • You know, good question Rozina. Like you said, erythritol has a tendency to crystallize in unwanted scenarios (but I think I would have heard repeatedly from you guys already over the years). Still, I recommend allulose more than anything nowadays xo!

  7. Lyn Phillips says:

    OMG, I made this. Super easy to make. I made half the recipe bc I thought I might not like it. NOWAY!!! I love this!!! It is better than store bought eggnog. I used Crown Royal instead of a regular bourbon. It was super easy to make but I did use an electric mixer.

    I going to make a batch to take to Christmas Dinner at my daughter’s house!!!!

  8. Kathy Cooke says:

    Tastes delicious! I made the coconut milk version with ground cinnamon, freshly ground nutmeg, macadamia milk, and 3/4 cup allulose. I followed the directions exactly and tempered the milk mixture into the egg mixture extremely slowly using a container with a spout and with the electric mixer running the whole time. It got extremely frothy, but otherwise looked fine – no scrambling of eggs. However, when I reheated the whole thing in the pot over medium-low, stirring the whole time and never allowing it to simmer, it never got thick enough to coat a spoon, even after 15 minutes. I took it off the heat anyway, and the texture looked kinda grainy. What went wrong? It tastes great, but I’m not sure how to fix it for next time. I’ll try the heavy cream version, and see if that comes out better. Either way, I’m not that disturbed by the texture, but would still like to get it right.

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