Sugar Free Eggnog

Sugar Free Eggnog

Servings 8 servings


  • 1/2 cup Swerve or sugar substitute of your choice and you can use more if you want it sweeter
  • 1/2 teaspoon sea salt
  • 6 eggs
  • 4 cups unsweetened almond milk
  • 1 teaspoon vanilla extract
  • Nutmeg to taste
  • For garnish -
  • 1 cup heavy whipping cream
  • 1 tablespoon Swerve
  • Nutmeg to taste
  • Cinnamon sticks


  1. Place Swerve and salt in a large bowl. Stir to combine.
  2. Add eggs and beat on medium with an electric mixer until smooth. (You can also beat by hand with a whisk.) Add the almond milk to the egg mixture and stir to combine.
  3. Pour into a large saucepan. Heat on medium while stirring CONSTANTLY with a wire whisk. This is very important because you don't want scrambled eggs. You just want it to heat all the way through. Whisk over heat for 6 or 7 minutes or until you see steam forming. (You can also use a food thermometer and heat to 160°F.)
  4. Remove from heat, then add the vanilla and nutmeg. Stir to combine, then pour into a pitcher and refrigerate until cold.
  5. Garnish with Swerve sweetened whipped cream, nutmeg and cinnamon sticks, if desired.
  6. Store covered in refrigerator for up to 3 days.
  7. Recipe inspired by The Cooking Geek