Keto-Spiced Protein Eggnog with Vanilla and Nutmeg

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A rich, high-protein keto eggnog featuring warm vanilla and nutmeg notes, perfect for a festive low-carb treat. This american-inspired keto (keto, high protein) ready in about 20 minutes brings together unsweetened almond milk, large eggs, vanilla whey protein powder for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 210 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups unsweetened almond milk
• 3 large eggs
• 1/3 cup vanilla whey protein powder
• 1/2 cup heavy cream
• 1/4 cup erythritol sweetener
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1 tsp pure vanilla extract
• 1 tbsp unsalted butter
• a pinch salt

Instructions

1. Step 1: In a medium saucepan, combine 2 cups unsweetened almond milk, 1/2 cup heavy cream, and 1 tbsp unsalted butter. Warm over medium-low heat until the butter melts and the mixture reaches about 140°F, stirring occasionally.
2. Step 2: While warming, whisk together 3 large eggs, 1/3 cup vanilla whey protein powder, 1/4 cup erythritol sweetener, 1/2 tsp ground nutmeg, 1/4 tsp ground cinnamon, 1 tsp pure vanilla extract, and a pinch of salt in a separate bowl until fully combined and smooth.
3. Step 3: Slowly pour about 1/2 cup of the warm milk mixture into the egg mixture while whisking vigorously to temper the eggs, preventing curdling.
4. Step 4: Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, continuing to cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes. Do not boil.
5. Step 5: Remove from heat and let cool to room temperature, then refrigerate for at least 2 hours before serving chilled. Garnish with a sprinkle of extra nutmeg if desired.