Low Carb Eggnog Recipe with a Creamy Custard Base

This low carb eggnog is a chilled, creamy drink made with egg yolks, almond milk, heavy cream, warm spices, and allulose instead of sugar. Gently cooking the yolks makes a smooth custard-style base, while a long chill lets the nutmeg and vanilla settle into the drink.

Ingredients

4 large egg yolks (about 72 g), preferably pasteurized if serving anyone who needs extra food-safety care
1/3 cup (64 g) granulated allulose
2 cups (480 ml) unsweetened almond milk
1 cup (240 ml) heavy cream
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon (about 1 g) freshly grated or ground nutmeg, plus more for serving
1/4 teaspoon (about 0.7 g) ground cinnamon
1/8 teaspoon (about 0.75 g) fine salt

Instructions

Set a medium heatproof bowl near the stove and prepare a larger bowl with ice and a little cold water for cooling the eggnog later. Measure the almond milk and cream, and separate the yolks from the whites. Keep the whites refrigerated for another use; they are not needed in this recipe. Having the cooling bath ready before cooking makes it easier to cool the custard promptly.
In a medium saucepan, whisk the egg yolks, allulose, and salt until the mixture looks smooth and slightly lighter in color, about 1 minute. Whisk in the almond milk, heavy cream, nutmeg, and cinnamon. The mixture will be thin at this stage; it thickens as the yolks warm.
Set the pan over medium-low heat and warm the mixture, stirring slowly and continuously with a heatproof spatula, for about 4 minutes, until it is steaming and hot but not simmering. Scrape the bottom and corners of the pan as you stir so the milk does not scorch and the yolks do not cook in one spot. If you see bubbles beginning to break at the surface, lower the heat.
Continue stirring over low heat for about 5 to 6 minutes, checking the temperature frequently with an instant-read thermometer. USDA FSIS guidance sets the safe minimum internal temperature for egg dishes at 160°F (71°C); verify the eggnog reaches that temperature, taking care that the thermometer tip does not touch the pan. The custard should lightly coat the back of a spoon, but it will still be pourable. Do not boil it, since high heat can make the yolks curdle.
Take the pan off the heat as soon as it reaches 160°F (71°C), then stir in the vanilla. Pour the mixture through a fine-mesh strainer into the prepared heatproof bowl. Straining catches any small bits of cooked egg and gives the finished drink a silkier texture. If the mixture looks completely smooth, straining is still a useful precaution, but it is not essential.
Set the bowl into the ice bath and stir the eggnog occasionally for about 15 minutes, until it is no longer warm. Keep ice water out of the bowl. Cover the surface or the bowl, then refrigerate for at least 4 hours, until thoroughly cold. Stir or whisk before serving because a little separation can occur as the drink chills.
Pour into chilled glasses and finish each serving with a small pinch of nutmeg. The eggnog is thick but pourable straight from the refrigerator. If it becomes thicker than you like, whisk in almond milk a tablespoon (15 ml) at a time until it reaches your preferred consistency.

Tips

Keep the heat gentle. Egg yolks can turn grainy if they heat too quickly or are left unstirred against the bottom of the pan. Use low to medium-low heat, stir continuously, and rely on a thermometer rather than trying to bring the mixture to a boil. If the temperature climbs quickly, lift the pan off the burner briefly while stirring.
Use the right sweetener. Allulose dissolves readily and tends to leave a smoother cold drink than erythritol, which can become gritty as it chills. If using a monk fruit–allulose blend, check whether it measures cup-for-cup like sugar and adjust the quantity to the package directions. A blend containing mostly erythritol may taste a little cooler and may settle more after refrigeration.
Adjust richness with the liquids. The recipe balances cream with almond milk for a rich but pourable texture. For a lighter result, replace up to 1/2 cup (120 ml) of the heavy cream with more almond milk; the eggnog will be less full-bodied. For a richer drink, replace 1/2 cup (120 ml) of almond milk with additional cream.
Separate eggs while cold, then warm the yolks in the mixture. Cold eggs are easier to separate cleanly, and the yolks do not need to come to room temperature before cooking. If a few tiny curds appear, strain the mixture while it is still warm. Straining cannot fix a strongly scrambled or scorched batch, so keep stirring and watch the temperature.

Serving Suggestions

Serve the eggnog very cold in small glasses, since its cream and custard base makes each portion feel substantial. Grate or dust a little nutmeg over the top just before serving; cinnamon is another suitable garnish, though nutmeg gives the drink its familiar eggnog aroma. A cinnamon stick can be used as a stirrer if you have one, but it is optional.

For a holiday table, pour the drink into a small pitcher set over ice and keep it chilled between pours. Use ice in the serving pitcher only if you do not mind some dilution; otherwise, chill the pitcher beforehand. It also pairs well with plain coffee, unsweetened tea, or desserts that are not heavily spiced. Give the eggnog a quick whisk before filling each glass, especially if it has been sitting for a while.

Variations

Dairy-free: Replace the heavy cream with 1 cup (240 ml) of canned coconut milk. The drink will have a noticeable coconut flavor and a slightly different, sometimes thicker texture. Shake the can well before measuring, and use unsweetened almond milk as listed. Avoid sweetened coconut milk, since it changes both the sweetness and the amount of carbohydrate in the recipe.

With dairy milk: Replace the almond milk with 2 cups (480 ml) of whole milk for a more traditional dairy flavor. The result will have a little more natural milk sugar and a softer almond-free taste. Keep the cream, yolks, and cooking method the same.

More spice: Add a small pinch of ground cloves or allspice along with the cinnamon, or increase the cinnamon to 1/2 teaspoon (about 1.3 g). These spices can quickly dominate, so start with a pinch and taste the chilled eggnog before adding more. You can also steep a strip of orange zest in the warm milk mixture, then remove it before straining for a subtle citrus note.

Thicker, spoonable nog: Use 1 1/2 cups (360 ml) almond milk and 1 1/2 cups (360 ml) heavy cream instead of the listed amounts. The cooking time may increase slightly because the mixture is richer; use the thermometer and remove it from the heat as soon as it reaches the required temperature. The chilled result will be more indulgent and less easy to sip, so serve it in smaller portions.

Storage and Reheating

Transfer the eggnog to a clean, covered container and refrigerate it within 2 hours of cooking. Once chilled, keep it refrigerated at 40°F (4°C) or colder and use it within 3 to 4 days. Stir or whisk before pouring; slight separation is normal and does not necessarily mean it has spoiled. Discard it if it has been left at room temperature for more than 2 hours, or if it develops an unusual smell, appearance, or texture.

This recipe is designed to be served cold, so reheating is not needed. If you choose to serve a portion warm, heat only that portion in a small saucepan while stirring. For food safety, leftovers reheated for serving should reach 165°F (74°C); warm it slowly and expect the texture to become thicker, as the extra heat can affect the custard. Do not reheat the whole container repeatedly. Freezing is possible, but thawed eggnog may separate or turn grainy, so refrigeration is the better choice for preserving its original texture.

Frequently Asked Questions

Is this eggnog truly low carb?
The recipe avoids regular sugar and uses unsweetened almond milk, so it is lower in carbohydrate than a version sweetened with sugar and made entirely with dairy milk. The exact amount depends on the brands and products you use, especially the almond milk and sweetener. Check their labels if you are tracking carbohydrates closely; this recipe does not assume that all sweetener blends have the same ingredients.

Can I make it without allulose?
Yes. A granulated monk fruit–allulose blend can usually be used according to its label’s sugar-equivalent measurement. Erythritol or an erythritol-based blend can also sweeten it, but it may leave a cooling sensation or develop a gritty texture when cold. Add sweetener gradually, since some blends are much sweeter than allulose.

Can I use whole eggs instead of yolks?
Yolks give this version its richer, smoother custard texture. Whole eggs can make the drink thinner and more likely to develop a noticeable egg flavor, so they are not a direct one-for-one swap. If you experiment with whole eggs, whisk thoroughly and still cook the mixture to 160°F (71°C), checking with a thermometer.

Why did my eggnog turn lumpy?
Lumps usually mean the egg yolks heated too quickly or the mixture was not stirred consistently. Strain a mildly lumpy batch through a fine-mesh sieve while it is warm, then cool it promptly. For the next batch, use lower heat, stir around the pan’s edges, and monitor the temperature closely. A scorched taste cannot be removed by straining.

Can I make this ahead?
Yes. Make it the day before serving and refrigerate it in a covered container. The four-hour chill is the minimum for a cold, well-set flavor; an overnight chill is convenient and lets the spices blend. Whisk it before serving, and keep it refrigerated rather than leaving it out on the table between pours.

Can I serve it to someone who should avoid raw or undercooked eggs?
This recipe cooks the egg mixture to 160°F (71°C), the USDA FSIS safe minimum for egg dishes. Use a food thermometer to confirm that temperature rather than relying on appearance alone. Pasteurized eggs are another option, but they should still be handled and refrigerated safely.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).