9 Cozy Keto Eggnog Variations for the Holidays You’ll Crave All Winter

Let’s be honest: holiday cheer tastes better with eggnog. But if you’re keeping it low-carb (or just prefer your nog less sugary), I’ve got you. These nine cozy keto eggnog variations are creamy, festive, and totally indulgent—without the carb crash.

We’re talking smooth, spiced, and sippable recipes you can whip up for a quiet movie night or a full-on holiday party. Some are boozy, some are caffeine-kissed, and a few are downright dessert-like. Ready to meet your new favorite holiday mug?

1. Classic Keto Eggnog That Tastes Like the Real Deal

This is the base recipe you’ll want to memorize. It’s thick, silky, and lightly sweet with vanilla and nutmeg. It drinks like the classic you grew up with—just without the sugar spike.

Ingredients:

• 1 1/2 cups unsweetened almond milk
• 1/2 cup heavy cream
• 3 large egg yolks
• 2 tablespoons powdered allulose (or erythritol/monk fruit blend), more to taste
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg, plus more for garnish
• 1/8 teaspoon ground cinnamon
• Pinch of fine sea salt
• Optional: 1–2 ounces dark rum, bourbon, or brandy (per serving)
• Optional garnish: keto whipped cream

Instructions:

1. Add almond milk and heavy cream to a small saucepan. Warm over medium-low heat until steaming, not boiling.
2. In a mixing bowl, whisk egg yolks, sweetener, vanilla, nutmeg, cinnamon, and salt until smooth and slightly pale.
3. Slowly whisk 1/2 cup of the hot milk mixture into the yolks to temper. Then pour the yolk mixture back into the saucepan, whisking constantly.
4. Cook on low, stirring with a spatula, until slightly thickened and it coats the back of the spoon (about 160–165°F). Do not boil.
5. Remove from heat. Taste and adjust sweetness. Chill for at least 1 hour for thicker texture.
6. To serve, stir well, spike with optional spirits, pour into mugs, and garnish with whipped cream and a sprinkle of nutmeg.

Serve it chilled in small cups, or warm it gently for a cozy night. For a dairy-light version, swap half the cream with coconut cream. Pro tip: make it a day ahead—the flavors bloom beautifully.

2. Maple-Bourbon Eggnog With Brown Butter Vibes

It’s rich, caramel-y, and smells like a December evening. We’re using keto maple syrup and a dash of browned butter to mimic that toasted warmth your favorite bourbon brings out. This one’s for people who like their nog deep and complex.

Ingredients:

• 1 1/4 cups unsweetened almond milk
• 3/4 cup heavy cream
• 3 large egg yolks
• 1 tablespoon unsalted butter
• 2 tablespoons keto maple syrup (allulose or monk fruit-based)
• 1 tablespoon powdered erythritol (or to taste)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• Pinch of sea salt
• 2–3 ounces bourbon (to taste)
• Optional: a dash of maple extract for extra aroma

Instructions:

1. Brown the butter: In a small skillet over medium heat, melt butter and cook until it turns golden and nutty, 2–3 minutes. Remove from heat.
2. Warm almond milk and cream in a saucepan until steaming.
3. Whisk yolks, keto maple syrup, powdered sweetener, vanilla, nutmeg, and salt in a bowl. Temper with hot milk, then return to the pan.
4. Cook on low until lightly thickened (160–165°F). Stir in browned butter and bourbon.
5. Chill 1–2 hours for best body. Stir before serving.

Pour into rocks glasses and finish with a pinch of smoked salt or a cinnamon stick. Want it non-alcoholic? Swap bourbon with a teaspoon of bourbon extract and extra keto maple syrup. It’s still a pure holiday mood.

3. Gingerbread Cookie Eggnog That Basically Hugs You

All the gingerbread flavors—warm spice, a hint of molasses, and cozy cinnamon—folded into creamy keto nog. It’s like a cookie and a drink had a very delicious baby.

Ingredients:

• 1 1/2 cups unsweetened almond milk
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• 3 large egg yolks
• 2 tablespoons powdered allulose
• 1 tablespoon keto-friendly “molasses flavor” syrup or 1/2 teaspoon blackstrap molasses (adds ~2g net carbs; optional)
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• Pinch of salt
• Optional: 1–2 ounces dark rum
• Optional garnish: crushed keto ginger cookies or a dusting of cinnamon

Instructions:

1. Heat almond milk and cream until steaming.
2. Whisk yolks, sweetener, vanilla, ginger, cinnamon, cloves, allspice, salt, and optional molasses in a bowl.
3. Temper with warm milk, then return to saucepan. Cook on low until it coats a spoon (160–165°F).
4. Stir in rum if using. Chill for at least 1 hour.
5. Serve cold with a cinnamon dusting or cookie crumble.

For extra cookie magic, add a drop of caramel extract. If you skip the molasses, use a splash of caramel + maple extract to fake that deep flavor with fewer carbs. Seriously cozy.

4. Peppermint Mocha Eggnog for Coffee Lovers

This is your holiday latte’s richer, cooler cousin. Chocolate, espresso, and peppermint swirl into a creamy nog that wakes you up and calms you down—all at once. It’s ridiculously good over ice, too.

Ingredients:

• 1 cup unsweetened almond milk
• 1/2 cup heavy cream
• 1/2 cup strong brewed espresso or dark coffee, cooled
• 3 large egg yolks
• 2 tablespoons powdered allulose or erythritol
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract (start small; it’s potent)
• Pinch of salt
• Optional: 1–2 ounces vodka or coffee liqueur (keto-friendly)
• Optional garnish: shaved 90% dark chocolate and crushed sugar-free peppermint

Instructions:

1. Warm almond milk and cream to steaming. Whisk cocoa into the warm mixture until smooth.
2. Whisk yolks, sweetener, vanilla, peppermint extract, and salt in a bowl. Temper with cocoa milk, then return to saucepan.
3. Cook gently until slightly thickened (160–165°F). Remove from heat and whisk in coffee.
4. Chill until cold. Stir well, spike if desired, and serve over ice or warm.

Go lighter on peppermint if you’re sensitive; you can always add more. For a mocha-thick version, blend with a few ice cubes before serving. It’s holiday café vibes at home.

5. Chai-Spiced Eggnog That Smells Like a Snow Day

If you love chai tea, this nog will be your go-to. It’s fragrant, spiced, and gently sweet—like wrapping your hands around a warm mug while snow drifts past the window (or, you know, your phone wallpaper).

Ingredients:

• 1 1/4 cups unsweetened almond milk
• 3/4 cup heavy cream
• 3 large egg yolks
• 2 tablespoons powdered allulose
• 1 teaspoon vanilla extract
• 1 chai tea bag or 2 teaspoons loose-leaf chai
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• Pinch of black pepper and salt
• Optional: 1–2 ounces spiced rum or whiskey
• Optional garnish: star anise

Instructions:

1. Heat almond milk and cream to a simmer. Remove from heat, add chai, and steep 5–7 minutes. Strain or remove tea bag.
2. Whisk yolks with sweetener, vanilla, cinnamon, cardamom, ginger, cloves, pepper, and salt.
3. Temper with spiced milk, return to the pan, and cook gently to 160–165°F.
4. Stir in optional spirits, chill, and serve warm or cold with star anise.

For an extra creamy finish, blend briefly before serving. Want it dairy-free? Use coconut cream and almond milk—it’s lush and still keto.

6. Toasted Coconut Rum Eggnog With Tropical Holiday Energy

Snow outside, beach in your mug. This nog leans coconutty with a toasted note and a splash of white or dark rum. It’s like a vacation wearing a festive sweater.

Ingredients:

• 1 1/4 cups unsweetened coconut milk (carton, not canned)
• 1/2 cup coconut cream (thick part from canned coconut milk)
• 1/4 cup unsweetened shredded coconut
• 3 large egg yolks
• 2–3 tablespoons powdered allulose (to taste)
• 1 teaspoon vanilla extract
• 1/4 teaspoon coconut extract (optional but lovely)
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 2–3 ounces white or dark rum
• Optional garnish: toasted coconut flakes

Instructions:

1. Toast shredded coconut in a dry skillet over medium heat until golden and fragrant, 2–3 minutes. Set aside.
2. Warm coconut milk and coconut cream in a saucepan. Stir in half the toasted coconut; let steep 5 minutes, then strain.
3. Whisk yolks with sweetener, vanilla, coconut extract, nutmeg, and salt. Temper with warm coconut milk and return to the pan.
4. Cook gently to 160–165°F, stirring constantly. Remove from heat, stir in rum, and chill.
5. Serve with a sprinkle of the remaining toasted coconut.

Prefer it extra thick? Add an extra tablespoon of coconut cream. If you’re not drinking, swap rum for a splash of rum extract. It still sings.

7. Dairy-Free Almond Brandy Eggnog That’s Silky and Light

Need a lighter sip that’s still creamy? This almond-forward nog skips dairy completely and stays beautifully smooth. Brandy adds warmth without heaviness.

Ingredients:

• 2 cups unsweetened almond milk
• 4 large egg yolks
• 3 tablespoons powdered allulose (or to taste)
• 1 1/2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• Pinch of sea salt
• 2 ounces brandy (optional)
• Optional garnish: sliced toasted almonds

Instructions:

1. Warm almond milk until steaming.
2. Whisk yolks with sweetener, almond extract, vanilla, nutmeg, cinnamon, and salt.
3. Temper with warm almond milk, return to the saucepan, and cook over low heat to 160–165°F, stirring constantly.
4. Remove from heat, stir in brandy, and chill until cool and slightly thickened.
5. Blend briefly before serving for extra silkiness; garnish with toasted almonds.

For more body, whisk in 1/4 teaspoon xanthan gum while blending—just a tiny bit goes a long way. This one’s great in the afternoon when you want cozy, not a nap.

8. Chocolate Hazelnut Eggnog That Feels Like Dessert

Think Nutella energy without the sugar. It’s velvety, chocolatey, and lightly nutty. Perfect for dessert or, you know, breakfast on a snow day. I won’t tell.

Ingredients:

• 1 1/4 cups unsweetened almond milk
• 3/4 cup heavy cream (or coconut cream)
• 3 large egg yolks
• 2 tablespoons powdered allulose
• 1 1/2 tablespoons unsweetened cocoa powder
• 1 tablespoon sugar-free hazelnut syrup (or 1/2 teaspoon hazelnut extract)
• 1 teaspoon vanilla extract
• 1/4 teaspoon instant espresso powder (optional for depth)
• Pinch of salt
• Optional: 1–2 ounces Frangelico-style sugar-free liqueur or vodka
• Optional garnish: crushed toasted hazelnuts and shaved dark chocolate

Instructions:

1. Warm almond milk and cream until steaming. Whisk in cocoa powder until smooth.
2. In a bowl, whisk yolks, sweetener, hazelnut syrup/extract, vanilla, espresso powder, and salt.
3. Temper with cocoa milk, return to saucepan, and cook to 160–165°F, stirring.
4. Stir in optional spirits. Chill until thickened.
5. Serve with chocolate shavings and hazelnuts for crunch.

To boost the nutty aroma, add a few drops of butter extract. For a mousse-like finish, blend with a handful of ice right before pouring.

9. Spiked Cinnamon-Roll Eggnog With Cream Cheese Foam

Yes, we went there. This nog captures the cinnamon roll vibe with a buttery note and a swoosh of tangy cream cheese foam on top. It’s like brunch and dessert teamed up for a party.

Ingredients:

• 1 1/4 cups unsweetened almond milk
• 3/4 cup heavy cream
• 3 large egg yolks
• 2–3 tablespoons powdered allulose (to taste)
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cardamom (optional)
• Pinch of salt
• 1 tablespoon unsalted butter, melted
• 2 ounces spiced rum or cinnamon whiskey (optional)

Cream Cheese Foam:

• 2 ounces cream cheese, softened
• 1/3 cup heavy cream
• 1 tablespoon powdered allulose
• 1/2 teaspoon vanilla extract
• Pinch of cinnamon

Instructions:

1. Heat almond milk and cream until steaming.
2. Whisk yolks, sweetener, vanilla, cinnamon, nutmeg, cardamom, and salt. Temper with warm milk, then return to heat.
3. Cook gently to 160–165°F, stirring. Remove from heat and whisk in melted butter and optional spirits. Chill.
4. Make the foam: Beat cream cheese until smooth. Whip in cream, sweetener, vanilla, and cinnamon until thick and spoonable.
5. Pour nog into glasses and top with a generous dollop of cream cheese foam. Dust with cinnamon.

For an extra “bakery” note, add a drop of butter rum extract. Serve with cinnamon sticks as stirrers—festive and functional, trust me.

Tips for Keto Eggnog Success

• Use powdered sweeteners for smoothness—granular can feel gritty.
• Keep heat low and steady to avoid scrambling eggs. If it happens, strain!
• Chill time equals thickness. Overnight is peak texture.
• For extra body, blend just before serving. A pinch (and I mean pinch) of xanthan gum can help.
• Want it raw-style? Use pasteurized eggs and skip the stovetop. Blend everything cold, adjust sweetness, and chill.

Toppings and Garnishes Worth the Extra Minute

• Freshly grated nutmeg—nothing beats it.
• Keto whipped cream with a drop of vanilla or almond extract.
• Shaved 85–90% dark chocolate or cocoa dusting.
• Toasted coconut, crushed nuts, or cinnamon “sugar” (allulose + cinnamon).

There you have it: nine ways to cozy up to keto eggnog, whether you’re team classic or team “make it taste like a cookie.” Mix, match, and make a pitcher for friends—or keep it all for yourself. Your holiday mug just got a serious upgrade.