Keto Whisked Eggnog with Vanilla and Nutmeg

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A low-carb, high-protein eggnog recipe that blends rich cream with warm spices and vanilla, perfect for a keto-friendly holiday treat. This american-inspired keto (low carb, high protein) ready in about 30 minutes brings together egg yolks, heavy cream, unsweetened almond milk 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 220 calories and feeds 6, 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

• 4 large egg yolks
• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/3 cup erythritol sweetener
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• a pinch salt
• 4 large egg whites
• 2 tbsp bourbon (optional)

Instructions

1. Step 1: In a medium heatproof bowl, whisk together 4 large egg yolks, 1/3 cup erythritol sweetener, and a pinch of salt until pale and slightly thickened.
2. Step 2: In a saucepan, combine 1 cup heavy cream and 1 cup unsweetened almond milk; warm over medium heat until steaming but not boiling, about 3-4 minutes.
3. Step 3: Slowly pour the warm cream mixture into the egg yolk mixture while whisking continuously to temper the eggs, then return the combined mixture to the saucepan.
4. Step 4: Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon, about 5-7 minutes—do not boil.
5. Step 5: Remove from heat and stir in 1 tsp vanilla extract, 1/2 tsp ground nutmeg, and 1/4 tsp ground cinnamon; allow to cool to room temperature.
6. Step 6: In a separate bowl, beat 4 large egg whites to stiff peaks using an electric mixer.
7. Step 7: Gently fold the whipped egg whites into the cooled eggnog base until fully incorporated, creating a light and frothy texture.
8. Step 8: If desired, stir in 2 tbsp bourbon for an adult version.
9. Step 9: Chill the eggnog in the refrigerator for at least 2 hours before serving, then garnish with a sprinkle of ground nutmeg.