Keto Eggnog Pudding

A few years ago, I started making Homemade Keto Eggnog, which was a game changer for me.

I’ve always been a fan of classic eggnog, but there is SO much sugar

So, I’d played with my traditional eggnog recipe and came up with a low carb homemade eggnog recipe that was at LEAST as good as traditional eggnog, just at a fraction of the carbs.

Today, I’m sharing my low carb eggnog pudding recipe - the same flavour and rich texture of the creamy drink, just in dessert form!

This homemade eggnog pudding is a great way to get into the holiday spirit, and is the perfect thing to serve at holiday parties, or just as a casual festive holiday treat for a holiday movie marathon on Christmas eve.

This delicious pudding is also a super easy recipe to make AND an easy way to be inclusive - not only is it low carb and gluten free, it also doesn’t involve any raw egg yolks.

So, it’s a safe holiday treat for a wide variety of dietary needs - even if it doesn’t taste or feel like it!

No one will miss the gluten or carbs - it’s a super decadent dessert!

Nutritional Info

As mentioned, this homemade pudding is a keto-friendly eggnog pudding, coming in at just 5 grams net carbs - and 9 g protein - per serving.

(50 grams of carbs per serving come from sugar alcohols!)

So, it’s a great way to enjoy the seasonal flavors of the winter holiday season, without compromising on your nutritional goals!

Ingredients

This creamy keto eggnog pudding recipe uses just a handful of simple ingredients.

The nice thing about doing a keto eggnog pudding is that you’re basically making a thickened, custard version of eggnog from scratch.

So, unlike my original (non-keto) eggnog pudding, you don’t have to rely on store bought eggnog. If you want a hit of eggnog flavor in the middle of July, you can do that!

Anyway, I have a few notes for you, when it comes to a couple of the main ingredients:

Sugar Substitute

I use Allulose when making this low carb eggnog pudding, for two main reasons:

1. I hate the cooling sensation that you get from the most popular of keto sweeteners: Erythritol / Monk fruit Blend Sweeteners, such as Swerve Granular Sweetener.

While it can work in some things - like my Cream Cheese Mints - I’m not fond of that minty feel in...well, most things.

2. Erythritol crystalizes like nothing else. It’s... annoying. I don’t want my pudding to crunch!

So, Allulose has become my low-carb sweetener of choice, as neither of those issues apply.

That said, if an erythritol-monkfruit blend is your preferred sweetener, it should work fine - the ratio of liquid is such that it’s not as likely to crystalize.

As erythritol blends are a bit sweeter than allulose, you’ll want to cut the amount slightly - use ⅔ cup, instead of 1 full cup.

Egg Yolks

This keto pudding recipe uses a lot of egg yolks - 6 of them - and none of the egg white.

I don’t recommend using whole eggs, as it will affect the flavour and texture of your pudding.

That said, I’ve got a fantastic recipe to use up those egg whites coming - I’ll definitely have it posted before next holiday season, LOL!

Everything Else

Rounding out this low-carb eggnog pudding recipe, you will need:

Heavy Cream / Heavy Whipping Cream
Unsalted butter
Ground Nutmeg
Rum Extract
Salt

... nothing to add, here. As I said, really simple ingredients!

Boozy Eggnog Pudding Variation

If you’d like a bit more kick in your pudding, replace some of the heavy whipping cream with a little bourbon, rum, or brandy.

If you do this, you can swap out the rum extract for some Pure Vanilla Extract, instead.

How to Make Keto Eggnog Pudding

The full recipe is in the recipe card at the end of this post, here is a visual walk through.

Combine egg yolks and sweetener in a large bowl, whisk until pale yellow and fluffy. Set aside.

Measure heavy cream, nutmeg, and salt into a medium saucepan.

Cook cream mixture over medium heat until it just starts to simmer, then turn the heat down to low.

Slowly pour a half cup or so of the hot mixture into the egg mixture, while whisking it.

Once smooth, repeat 2 more times.

Pour remaining egg mixture into the pot of cream mixture, whisking well to combine.

Turn heat back to medium, continue to cook - whisking constantly - until pudding mixture starts to thicken, and/or reaches 165F on a candy thermometer.

(Note: It will thicken more as it cools!)

Remove from heat, whisk in butter and rum extract. Allow to cool slightly, then whisk again until smooth.

Divide pudding among 4 serving dishes (optional), and chill completely before serving.

If you won’t be serving it the same day, transfer pudding to a medium bow, and cover with plastic wrap right on the surface of the pudding. This will prevent a skin from forming.

Whisk chilled eggnog pudding again before transferring to the serving dishes.

Garnish

Optionally, you can garnish your keto eggnog pudding with a generous dollop of whipped cream, and a dash of cinnamon, or sprinkle of nutmeg.

Ideally, garnish immediately before serving, to avoid the whipped cream breaking down.

Leftovers

Leftover low carb eggnog pudding can be kept in an airtight container in the fridge for 2-3 days or so.

More Low Carb Holiday Recipes

Looking for some low carb or keto options to serve at the holidays? Here are some super tasty Christmas recipes and other holiday treats for you!

Bacon Wrapped Halloween Mummy Meatloaf
Candy Cane Cookies
Charcuterie Christmas Tree
Cream Cheese Mints
Easter Deviled Eggs
Eggnog
Funeral Potatoes
Gingerbread Chia Pudding
Gingerbread Cookies
Gingerbread Pancakes
Halloween Deviled Eggs
Holiday Desserts
Holiday Main Dishes
Holiday Side Dishes
Paska [Ukrainian Easter Bread]
Pumpkin Pie Fat Bombs
Sauerkraut Buns
Stuffing
Turkey Meatballs with Cranberry Glaze
Witch Finger Cookies