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The Sugar Free Eggnog I Make Every Holiday Season
I used to think I didn’t really like eggnog… until I made it myself. The kind from the store was always too thick and overly sweet for me — and packed with sugar I didn’t want. But once I started making this sugar free eggnog from scratch, it became a holiday tradition. Here’s why I keep making it every year:
- Sweet, creamy, and more than just drinkable – Store-bought eggnog always felt like too much. This one is still smooth, thick, and rich, but not cloyingly so.
- Made like the classic, just cleaner – My process to make this sugar free eggnog is just like the sugary version, so it tastes just like traditional eggnog. Except with clean ingredients and no added sugar.
- Special diet friendly, but doesn’t taste like it – Yep, this is keto eggnog (you’d never know), and it’s naturally gluten free. I’ve also included substitutions to make it dairy free or nut free if needed. I promise it doesn’t taste that way — it’s rich and sweet just like you’d expect.
- Make it spiked or not – You can keep it kid-friendly, or spike it for the adults. I usually serve it with holiday dinner (prime rib, green beans, and mashed cauliflower), but sometimes it ends up being the dessert, too.
Once you try my homemade version, I think you’ll skip the store-bought eggnog for good. Make it with me!
“This is delicious! I’m totally in love with the Wholesome Yum allulose/monk fruit blend. I bought it specifically to make this nog and wow, it’s so wonderful to have a sugar sub that doesn’t have the cooling effect. Thanks so much for the recipe!!”
-Sarah
Ingredients & Substitutions
Here I explain the best ingredients for my sugar free eggnog recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Egg Yolks – The main ingredient that gives eggnog its classic richness. Make sure your eggs are fresh, since this recipe gets cooked only briefly. And don’t toss the egg whites! I save mine for coconut macaroons or angel food cake — both of which happen to go perfectly with a glass of sugar free eggnog.
- Besti Powdered Monk Fruit Allulose Blend – Many sweeteners (even powdered ones) aren’t great for keto eggnog because they don’t dissolve well or can crystallize in the fridge. I highly recommend powdered Besti to avoid these issues! Besides, it tastes amazing — just like sugar with no aftertaste or carbs. The only other alternatives I recommend here are plain powdered allulose (increase the amount to 1/2 cup) or pure concentrated liquid drops of monk fruit or stevia (they’ll work but you’ll need much less, to taste). Avoid cup-for-cup sugar replacements labeled “monk fruit” or “stevia”, as these are typically blended with erythritol. Erythritol has the dissolving and crystallizing issues I described, and will leave your eggnog gritty.
- Almond Milk & Heavy Cream – This is my go-to combo to replace milk or half & half in recipes without the sugar of regular milk. You can use coconut milk beverage in place of the almond milk for a nut-free option, or full-fat canned coconut milk in place of heavy cream for a dairy-free option. Regular dairy milk also works instead of almond milk if you don’t need this to be keto eggnog and only refined sugar free.
- Add-Ins – Cinnamon, nutmeg, and vanilla extract to get that classic holiday flavor. You can adjust the spice amounts to make it as warm or mild as you like.
- Bourbon – Optional, but it adds a cozy, festive flavor for the adults. You can also use rum or brandy if you prefer.
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How To Make Sugar Free Eggnog
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Whisk the yolks and powdered Besti. In a large mixing bowl, use a hand mixer to beat the yolks, until they’re light and creamy. Mix in powdered Besti, until it dissolves completely. (This is important — and exactly why I recommend this sweetener, as others won’t dissolve well.)
- Warm the milk and cream. Add the almond milk, heavy cream, cinnamon, and nutmeg to a saucepan. Heat gently until the mixture starts to bubble around the edges. Remove from heat and stir in the vanilla.
- Temper the yolks. Slowly pour the hot milk mixture into the yolks while whisking constantly. This is called tempering.
- Thicken it up. Pour everything back into the pan and cook over low heat, whisking the whole time, until it starts to thicken. Don’t let it boil.
- Add the bourbon (optional). If you’re using it, now’s the time to stir it in.
- Chill and serve. Transfer the sugar free eggnog to a jar or pitcher, cover, and refrigerate until it’s nice and cold. I like to serve it with sugar free whipped cream and a sprinkle of cinnamon on top.
My Tips For The Best Texture
- Can you use whole eggs for eggnog? Yes, but I don’t recommend it. The yolks are the rich, creamy part, while the whites can give your eggnog a slimy texture or even curds.
- When pouring the milk into the yolks, whisk constantly. This keeps the eggs from scrambling.
- Don’t let your sugar free eggnog boil. It’s important to keep the heat low and whisk often. If the mixture boils, it can curdle or turn grainy.
- A candy thermometer is helpful for thickening. You’re going for about 160 degrees F. I didn’t want another gadget, so I just use my regular meat thermometer and it works just fine.
- If you want less alcohol, you can stir in the bourbon during the thickening step. That way, some of the alcohol cooks off. Or skip it and use a splash of bourbon extract instead for the same cozy flavor.
- This sugar free eggnog is mildly sweet, but not super sweet. If you like a lot of sweetness, use 1/2 cup of Besti powdered sweetener instead of 1/3 cup. You can also easily add more after cooking, since Besti dissolves well.
- Eggnog thickens more as it cools, so don’t judge the texture while it’s warm. I like to make it ahead and let it sit in the fridge for a few hours. It gets thicker and the flavors develop more, too.
- If your eggnog turns out thinner than you’d like: Try blending in about 1/8 teaspoon of xanthan gum. (You’ll need a blender and sprinkle it on top before blending, to prevent clumps.) You might also be able to reheat the mixture gently and repeat the tempering process with an additional 1-2 egg yolks.
Sugar Free Eggnog
By
My sugar free eggnog is thick, rich, creamy, and tastes like the regular kind. The perfect healthier, festive treat for the holidays!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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In a large bowl, use a hand mixer to beat the yolks, until light yellow in color. Add powdered Besti a little bit at a time, beating constantly, until dissolved. Set aside.
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In a medium saucepan, combine the almond milk, cream, cinnamon, and nutmeg. Bring the mixture to a gentle boil, stirring occasionally. Remove from heat immediately once it starts to boil. Stir in the vanilla.
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While whisking constantly, pour the hot milk mixture into the bowl with the yolks in a thin stream. This is called tempering.
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Pour the mixture back into the saucepan. Heat over medium-low heat, whisking constantly, until the mixture thickens slightly or reaches 160 degrees F (71 degrees C). Do not let it boil. It will thicken more as it cools.
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If you want to add bourbon, add it now. (This is not required, but your eggnog will keep for longer if you do.)
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Pour the sugar free eggnog into a bowl, bottle, or pitcher, cover, and refrigerate for at least 3-4 hours, until cold, or longer until ready to serve.
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Serve with sugar-free whipped cream, cinnamon, and nutmeg for garnish.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 3/4 cup
- Tips: Check out my recipe tips above to help you get the perfect smooth, thick, and creamy texture.
- Storage & meal prep: Keep sugar free eggnog in the fridge for up to 3 days, or up to 2-3 weeks if you add enough bourbon (about 5% of the volume). I don’t recommend freezing this recipe.
- Note on nutrition info: I didn’t include the optional bourbon. Adding it will increase the calories.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Sugar Free Eggnog
50 Comments
Barbara
0It curdled real bad after tempering.
Wholesome Yum M
1Hi Barbara, I am sorry this recipe didn’t work out for you. It sounds like the egg mixture wasn’t tempered slowly enough and the eggs scrambled.
Denise
0Hi,
My question is can I freeze this?
Wholesome Yum M
0Hi Denise, Yes this eggnog will be good for about 6 months in the freezer. Be sure to leave enough room, as it will expand when frozen.
Kara L Harris
0I used to make non keto eggnog and beat the egg whites and added them later to “thicken” the eggnog. Is this an option?
Wholesome Yum M
0Hi Kara, Yes you can. Obviously, the texture and consistency will be different, but the recipe will still work.
Leanne
0I have all the ingredients to make this – Yay! But, one question: Why would you add the bourbon before chilling the nog? if it is still warm, the alcohol would dissapate.
Wholesome Yum M
0Hi Leanne, That alcohol will not dissipate at that low of a temperature. It’s added before chilling so the flavors have time to come together. It’s much less harsh than it would be if you added the bourbon right before serving and also acts to preserve the keto nog for longer. Of course, go with your personal preferences if that’s how you like to drink it 😉
Mary
0I love that I can enjoy this eggnog without the sugar!
Elaine
0It’s been so long since I last made eggnog at home. This recipe makes me want to fix that ASAP! 🙂
Emily Liao
0For a keto eggnog, this was quite delicious! Will be making again over the Christmas holidays 🙂
Jessica Formicola
0Oh wow! So happy to have found a keto friendly eggnog recipe! I can’t wait to try it, especially with bourbon!
Amy
0Oh this looks so good! Perfect for the festive season