keto eggnog

Creamy Homemade Keto Eggnog (Cooked)

Sharing this post!

Nothing says Christmas to me like some creamy, boozy eggnog and I am so happy I get to have this deliciousness during the season even while staying keto.


This version is cooked because I don’t trust raw eggs and it doesn’t list booze as an ingredient because everyone in my family loves keto eggnog. All you’ve got to do to take this up a notch is add a cup of bourbon or your favorite dark liquor.

I make big batches of this because I also like to use some in my keto eggnog cheesecake recipe.

Cozy up to the rich creamy taste of classic eggnog without the added sugar.

New to the keto diet? Start here! This will help you to figure out how to stick to this diet and make it a lifestyle for you.

Keto Eggnog

To make this recipe you’ll need:

  • 12 eggs
  • 1¼ c. monk fruit sweetener ( I prefer to use the golden kind for a deeper flavor)
  • 4 c. coconut milk (a rich almond milk works too)
  • 2 t. vanilla extract
  • 1 t. ground nutmeg
  • 3 c. heavy cream

Optional Garnish:

  • Fresh whipped cream
  • Cinnamon sticks
  • Dash nutmeg

This makes 10 -12 cups depending on the size of your eggs and if you add any alcohol to the mix.

If you’re just starting the keto diet, a food journal specifically for keto like this one can help you to stay on track. Track your meals, macros, mood, fasting times and movement daily to spot helpful and harmful patterns that help you achieve your weight loss and health goals.

keto eggnog

Keto Eggnog

Yield: 10 cups
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Rich creamy, classic eggnog, without any added sugar.


  • 12 eggs

  • 1¼ c. golden brown monk fruit sweetener
  • 4 c. coconut milk
2 t. vanilla extract
1 t. ground nutmeg

  • 3 c. heavy cream
  • Optional Garnish:

  • Fresh whipped cream

  • Cinnamon sticks

  • Dash nutmeg


Combine eggs and sweetener in a medium bowl and whisk until thoroughly combined. Transfer to a saucepan and stir in coconut milk, vanilla extract, and ground nutmeg.

Heat egg mixture over medium-low heat while stirring constantly to prevent the milk from scorching. When mixture reaches 160 degrees on a candy thermometer, remove from heat and slowly whisk in heavy cream.

Cool slightly before tasting. Add more sweetener or nutmeg, if desired, before transferring to an airtight container. Refrigerate overnight or until thoroughly chilled. Serve in mugs and garnish with whipped cream, cinnamon sticks, and/or a dash of nutmeg, if desired. Enjoy! 

Nutrition Information:
Yield: 10
Amount Per Serving: Calories: 545

If you’re lost and not sure how to get started with the keto diet, this meal plan is for you. It’s a fool-proof guide to winning at the high-fat, low-carb lifestyle.

Reduce the carb count in this recipe by switching out the coconut milk for your favorite nut milk. Just make sure to use a rich, creamy variety and not a thin boxed milk. Or, make your own almond milk at home, the best kind!

Serve keto eggnog with my cream cheese chaffles for a delicious keto holiday breakfast!

Check out all my keto waffle recipes here

Looking for a more complete guide to start or stick to the keto diet? My Ketogenic Diet 101 eBook is a complete, all-in-one resource for the ketogenic diet. This book includes all the need-to-know info about the keto diet, how it affects lifestyle diseases like diabetes, obesity, and high blood pressure plus over 45 recipes, checklists, and grocery lists to get you started. Want the 5-day meal plan for free? Get it below when you enter your details.

[mailerlite_form form_id=1]

Sharing this post!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.