This post may contain affiliate links. Please read our disclaimer for more info.

Gather together with family this year and enjoy a cup of my Christmas cheer!

This cinnamon-infused creamy keto eggnog recipe is sugar-free so feel free to indulge this holiday season without any of the guilt!

I remember the first winter holiday season after we adopted the keto lifestyle. We were walking through the grocery store and saw the first jugs of eggnog on the shelves for the year.

My husband looked at me, with desperation in his eyes, and asked, “Can we still have eggnog???”

You see, every year from Thanksgiving till the New Year, we have a cup “Christmas Cheer” 3-4 nights a week. My husband pours 3 cups of eggnog and puts a splash of Kraken Black Spice Rum in two of the cups.

He gets a very cute and comical sense of pleasure out drinking Christmas Cheer every year! The man should not be denied his seasonal eggnog.

Luckily, with a few quick swaps of ingredients, almond milk for cow milk and Swerve sweetener for sugar, it’s a very easy recipe to ketofy!

My Personal Holiday Food Challenge!

For the months of November and December, in honor of all those trying to stay Keto Through the Holidays, I will be posting my favorite holiday food, but ketofied.

Some of the dishes will be new for me, ones I have never ketofied before. I expect some to even be epic failures. But the recipes that are a success, I will certainly share with you.

If all goes well, here are my recipe plans for the months of November and December. As I upload the recipes, I will come back to link them all in the blog posts. If they fail, I will mention that too, or find another recipe.

November Recipes

Pecan Pie

Spinach Casserole

“Potato” Casserole

Keto Mac ‘n Cheese

Green Bean Casserole

Pumpkin Pie

Dinner Rolls

December Recipes

Sugar Cookie Cutouts

Baby Yoda Gingerbread Cookies

Chocolate Peanut Butter Layer Fudge

Eggnog

Breakfast Pizza

Pull-Apart Monkey Bread

How to Make Cinnamon-Infused Creamy Keto Eggnog

***scroll down for printable recipe with ingredient amounts

Start by simmering the almond milk, heavy cream, cinnamon stick, and nutmeg in a medium saucepan for about 10 minutes. Once the mixture reaches about 165 degrees. F, remove from heat and set aside.

In a large bowl, whisk the egg yolks and Swerve sweetener together with an electric hand mixer until most of the sweetener has dissolved.

While you continue whisking, slowly pour the cinnamon-infused milk mixture into the egg mixture. This will temper the eggs, slowing cooking them without scrambling them.

Pour the combined mixture back into the saucepan and continue to simmer over medium/medium-low heat for an additional 10 minutes or until the mixture reaches a temperature of 170 degrees F and coats the back of a spoon.

Remove the saucepan from the stove, and using a mesh strainer, strain the cinnamon-infused eggnog into a mixing bowl.

Finally, stir in the vanilla extract, pour into a sealable container , and chill in the refrigerator.

The seasonings tend to settle to the bottom of the container, so give it a good shake or stir before serving.

Drink it plain, add a splash of spiced-rum, or a dash of nutmeg on top and enjoy!