Pumpkin Spice Eggnog Feature

Keto Pumpkin Spice Eggnog

Recipe and content provided by Tara Wright, Whole Body Living Our Keto Pumpkin Spice Eggnog is rich, creamy, and indulgent with a pumpkin hint and plenty of spices. It is sugar-free eggnog at its finest, so you can have a low sugar holiday and stick to your keto diet. A few years back, I had tried making homemade eggnog, and it called for raw eggs. I didn't feel comfortable drinking raw eggs or giving these to my kids. So, I put my chef's hat on and got to work experimenting in the kitchen. The method I developed is fail-proof if you read the instructions carefully and are prepared in advance to strain your mixture. Also, be sure and watch the video I created for you before you begin creating your homemade sugar-free eggnog. For the best results, don't skip the straining step. This step strains out any chunks of egg, eggshells, and whole cloves to stay out of the finished keto eggnog. Plus, straining the mixture gives you the creamiest finished result. Keto Pumpkin Spice Eggnog

Keto Pumpkin Spice Eggnog

  • Total Time: 1 hr 25 min
  • Yield: 10 half cup


  • 6 egg yolks
  • 1 cup BochaSweet Sugar Replacement
  • 1 cup water
  • 1 cup heavy cream
  • 1 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 2 whole cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup unsweetened almond milk
  • 1 cup light rum (optional)
  • 1 teaspoon vanilla extract


    1. Prepare a straining station beside your work area by placing a deep glass bowl on the counter. Then, set a strainer on top of the bowl.
    2. In a small bowl, whisk these together egg yolks & sugar substitute until combined. Set aside.
    3. In a small bowl mix together the pumpkin puree, cinnamon and nutmeg. Mixing the spices into the pumpkin simply helps them distribute evenly throughout your keto eggnog.
    4. In a medium saucepan, combine water, heavy cream, pumpkin puree mixture, and cloves. Bring this mixture to a boil over medium heat.
    5. Turn off heat and temper the cream mixture into the egg-sugar mixture.
    6. Then, add the tempered egg mixture back into the saucepan, stirring constantly.
    7. Stirring constantly, cook on low heat for a few minutes but do NOT allow to boil. You want to bring the mixture up to 160 degrees without cooking the eggs in the mixture. If you start seeing floating egg chunks, immediately remove from heat and strain.
    8. Remove from heat, strain into the container you prepared earlier.
    9. Then mix in unsweetened almond milk, light rum (see notes for substitutes), and vanilla extract. For the best flavor, chill 24 hours before serving. Store in your refrigerator in a tightly sealed container for up to three days.

      Notes: If you want your keto eggnog to be non-alcoholic, you have a few options. You can substitute the cup of alcohol for a cup of water or any low carb milk alternative.


  • Calories: 120.4
  • Carbs: 21.7
  • Protein: 2.4g
  • Fat: 11.5g
  • Saturated Fat: 6.5g
  • Cholesterol: 135mg
  • Sodium: 29mg
  • Potassium: 52mg
  • Fiber: 0.2g
  • Sugar: 1.1g
  • Vitamin A: 494IU
  • Calcium: 76mg
  • Vitamin C: 0.2mg
  • Iron: 0.4mg
Keywords: keto pumpkin spice eggnog recipe
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