This quick and easy homemade low carb eggnog recipe is rich and creamy with warm spices to comfort you from the inside out.
You would never believe this is a gluten free, low carb, sugar free, and keto friendly eggnog, it is so, so good!
I absolutely LOVE eggnog and it always disappoints me it’s not around more than a few weeks a year. A couple weeks before Thanksgiving, I was on the search for eggnog and was so dismayed it was still unavailable. I figured it would be better to make my own anyways and I couldn’t wait to stop my obsessive cravings.
It was amazing how yummy it turned out. I was licking my fingers, the bowls, the spoons, the beaters, I couldn’t wait to drink it all up!
The first batch didn’t last long, as it is just as good adding in your coffee and tea as it is drinking it up all by itself.
How to make Quick and Easy Homemade Low Carb Eggnog
Separate the eggs. Whip the egg whites until they form soft peaks. Slowly add the Swerve and continue to whip until stiff peaks form, set aside.
Put the milk in a saucepan to heat, bring to just under a boil.
In a stand mixer with a whisk attachment or in a large bowl with a mixer, whip the egg yolk until they are light and creamy, then slowly incorporate the erythritol, spices, and salt while continuing to whip. While still whipping, very slowly pour the milk into the egg mixture, being careful not to curdle the eggs. Continue to whip until the mixture has cooled, about 5 minutes.
Gently fold the egg whites into the egg yolk mixture.
Combine the vanilla and whipped cream into the egg mixture.
Garnish with additional grated nutmeg and a cinnamon stick.
Adding alcohol is optional. Serve with your favorite brandy, bourbon, or rum.
Homemade low carb eggnog must be refrigerated and will keep for up to 3 days.
Have you made this RECIPE? Please leave a comment below and let me know what you think.
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Looking for more great recipes? Check out keto cinnamon rolls and all-around berry sauce.
Keto Cinnamon Rolls 
All-around Berry Sauce
Homemade Low Carb Eggnog
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 quarts 1x
- Category: Drinks
- Diet: Gluten Free
Description
Homemade low carb eggnog is rich and creamy with warm spices to comfort you from the inside out.
Ingredients
4 eggs, separated
1/2 cup erythritol
1 1/2 cups milk
1/3 cup Swerve, confectioners sugar
1 1/2 cup heavy cream
1 tsp vanilla
1/2 tsp nutmeg, freshly grated, plus more for dusting
1/2 tsp cinnamon, freshly grated
cinnamon sticks for garnish, optional
Instructions
Separate the eggs.
Whip the egg whites until they form soft peaks. Slowly add the Swerve and continue to whip until stiff peaks form, set aside.
Put the milk in a saucepan, bring to just under a boil.
In a stand mixer with a whisk attachment or in a bowl with a hand mixer, whip the egg yolks until they are light and creamy, then slowly incorporate the erythritol, spices, and salt while continuing to whip.
While still whipping, very slowly pour the milk into the egg mixture, being careful not to curdle the eggs.
Continue to whip until the mixture has cooled, about 5 minutes.
Gently fold the egg whites into the egg yolk mixture.
Combine the vanilla and whipped cream into the egg mixture.
Garnish with additional grated nutmeg and a cinnamon sticks.
Notes
Homemade low carb eggnog must be refrigerated and will keep for up to 3 days.
Adding alcohol is optional. Serve with your favorite brandy, bourbon, or rum.
This is seriously better than any eggnog I have ever had!! You must try this recipe!
Thank you! I love this recipe too❤ It is so delicious and great to have year-round!