Keto Spiked Eggnog

This homemade Keto Eggnog Recipe is a rich and creamy low-carb Christmas cocktail with a perfect blend of spices. The combination of heavy cream, almond milk, egg yolks, vanilla, and nutmeg creates a decadent base, which can be elevated with a splash of bourbon, rum, or brandy. Serve this indulgent, spiked keto eggnog topped with fresh whipped cream and a sprinkle of cinnamon, nutmeg, or pumpkin spice for a festive treat.

Keto Spiked Eggnog

A rich and creamy low-carb Keto Eggnog with the perfect amount of spice, spiked with bourbon, rum, or brandy for an indulgent Christmas cocktail.

4.18 from 78 votes
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins

Ingredients

  • 1 large egg yolk
  • 2 teaspoons golden monk fruit sweetener
  • 1/4 cup heavy cream
  • 1/3 cup unsweetened almond milk or coconut milk
  • 1/8 teaspoon ground nutmeg
  • pinch of sea salt
  • 1/2 teaspoon pure vanilla extract
  • (rum, brandy, or bourbon), optional
  • fresh whipped cream, for serving
  • sprinkle of cinnamon, nutmeg, or pumpkin spice, for serving

Instructions

  1. In a mixing bowl, whisk together the egg yolk and sweetener until creamy.
  2. Heat the heavy cream, almond milk, nutmeg, and salt in a saucepan over medium heat, bringing it to a gentle simmer while whisking frequently.
  3. Remove the pan from heat and slowly temper the cream mixture into the egg and sweetener mixture.
  4. Pour the combined mixture back into the saucepan and heat it over low heat, whisking frequently until it reaches 160°F.
  5. Remove from heat, stir in the vanilla extract and alcohol if using.
  6. Strain the eggnog through a fine mesh sieve into a jar with a lid and chill overnight.
  7. Top with fresh whipped cream and a sprinkle of cinnamon, nutmeg, or pumpkin spice before serving.