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4.25 from 8 votes

Sugar Free Keto Eggnog

Prep Time 5 minutes
Cook Time 15 minutes
Servings 6 @ ½ cup each
Calories 339kcal
Author Brenda Bennett/Sugar-Free Mom



  • Pour the coconut milk, heavy cream and water into a large saucepan, add the cinnamon stick and bring to a boil. Simmer and continually stir for 5 minutes. If you are using an electric stove top you may need to move your pan on and off the heat to keep it at a simmer but to keep it from spilling over. Turn off heat.
  • In a large glass bowl, add the egg yolks and confectioners sweetener. Whisk together.
  • Add a small amount of the hot cream mixture to the eggs to temper them. Whisk together and continue to add about half of the cream mixture to the tempered eggs a little at a time. Remove cinnamon stick from saucepan. Pour the tempered egg mixture back into the hot cream, whisking in slowly over low heat, in the saucepan, until completely smooth.
  • Continue to stir the mixture over low heat for about 5-8 minutes or until the temperature reaches 160 degrees F and coats the back of a spoon.
  • Remove from the heat and stir in rum and vanilla extract. Stir together until smooth. Alternately you can also place the mixture in a blender to completely combine. Be careful as it will be hot so the cover should be slightly open to allow steam out while blending.
  • Taste and adjust sweetener if needed, then chill for about 1-2 hours.
  • To serve, pour into glasses and sprinkle some ground nutmeg over the top.
  • Store in the refrigerator, covered, for up to 3 days. If it becomes too thick for your liking, simply whisk in some unsweetened nut milk of choice or water to thin it out a bit.


Net Carbs: 3g


Serving: 1serving @ ½ cup | Calories: 339kcal | Carbohydrates: 5g | Protein: 3g | Fat: 32g | Saturated Fat: 24g | Cholesterol: 130mg | Sodium: 17mg | Potassium: 181mg | Fiber: 2g | Sugar: 2g | Vitamin A: 173IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg