Name: Rich, Thick, and Nourishing Carnivore Eggnog
Prep time: 20 min
Cook time: 5 min
Total time: 4 h 25 min
Yield: 8
Ingredients: 4 eggs, separated; 1 1/2 cups = 360 ml heavy cream, divided; 1/2 cup = 120 ml water

Jump to Recipe

Keto eggnog and I go way back — like, way back. Thirteen years ago, I posted my first Low-Carb Eggnog recipe, and it quickly became a holiday favorite. Then, eight years ago, when my Low-Sugar, So Simple book came out, I refined it even further into a Rich Sugar-Free Eggnog that was smoother, creamier, and beautifully thick.

But here’s the thing: I’m a full carnivore now, and while the basic ingredients in eggnog have always been pretty carnivore-friendly (it’s literally just eggs and cream, after all), I wanted to create a version that was purely carnivore — no sweeteners, no vanilla extract, no alcohol or flavorings. Just pure, absolute richness with that same incredible thickness.

And I wanted it almost mousse-like. The kind of eggnog that clings to your spoon and makes you pause between sips because it’s just that decadent.

So I got to work, and after some experimenting, I cracked the code. The secret? Whipped egg whites. They give this eggnog an incredible lightness and fluffiness that keeps it from feeling heavy, even though it’s absolutely loaded with rich, creamy goodness.

It’s luscious, satisfying, and somehow manages to feel indulgent without weighing you down. And if you’re someone who likes to play around with sweeteners or flavorings — or if you don’t use raw eggs — don’t worry: I’ve got a whole section of variations waiting for you at the end of this post.

Step-by-Step Instructions

Here’s how to make this rich, thick 3-ingredient Carnivore Eggnog, step by step. In addition to eggs and water, you’ll need 1 1/2 cups (360 ml) heavy cream divided into 1 cup (240 ml) and 1/2 cup (120 ml).

So first, separate 4 pastured eggs.

Next, combine the egg yolks…

…1 cup (240 ml) of heavy cream…

…and 1/2 cup (120 ml) of water in a saucepan.

Heat over medium heat, constantly whisking…

…until the mixture thickens and is about to boil.

Remove immediately from the heat once you see the first boiling bubbles. Let cool to room temperature and then refrigerate until cold, about 4 hours.

Once the mixture is cold, beat the egg whites…

…until soft peaks form. Set aside.

Beat the remaining 1/2 cup (120 ml) of heavy cream…

…until soft peaks form.

Take the cold mixture from the fridge. Add the beaten egg whites…

…and whipped cream.

Whisk gently with a spatula…

…until smooth. Refrigerate the eggnog for 1 hour before serving.

When ready to serve, stir the eggnog well…

…pour or spoon into glasses…

…and serve immediately.

Here’s the recipe for you to enjoy:

Rich, Thick, and Nourishing Carnivore Eggnog

Yield: 8

Prep Time: 20 minutes

Cook Time: 5 minutes

Additional Time: 4 hours

Total Time: 4 hours 25 minutes

Keto Eggnog and I go way back — like, way back. Thirteen years ago, I posted my first Low-Carb Eggnog recipe, and it quickly became a holiday favorite. Then, eight years ago, when my Low-Sugar, So Simple book came out, I refined it even further into a Rich Sugar-Free Eggnog that was smoother, creamier, and beautifully thick.

And I wanted it almost mousse-like. The kind of eggnog that clings to your spoon and makes you pause between sips because it’s just that decadent.

Ingredients

4 eggs, separated
1 1/2 cups = 360 ml heavy cream, divided
1/2 cup = 120 ml water

Instructions

Combine the egg yolks, 1 cup (240 ml) of heavy cream, and the water in a saucepan.
Heat over medium heat, constantly whisking, until the mixture thickens and is about to boil.
Remove immediately from the heat once you see the first boiling bubbles.
Let cool to room temperature and then refrigerate until cold, about 4 hours.
Once the mixture is cold, beat the egg whites until soft peaks form. Set aside.
Beat the remaining 1/2 cup (120 ml) of cream until soft peaks form.
Take the cold mixture from the fridge. Add the beaten egg whites and whipped cream and whisk gently until smooth.
Refrigerate the eggnog for 1 hour before serving.
When ready to serve, whisk the eggnog well, pour into glasses, and serve immediately.

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Tips for Variations

This Carnivore Eggnog is a fantastic base, so feel free to make it your own with these tasty twists — depending on your diet and if you use any flavorings or sweeteners:

Rum or Rum Flavoring:

Add 1/4 cup (60 ml) of real rum or 1 teaspoon of rum flavoring for that classic holiday kick. It pairs perfectly with the richness and creaminess.

Milk Instead of Water:

Replace the 1/2 cup (120 ml) of water with milk to make the eggnog taste even creamier and give it a richer mouthfeel, while keeping it carnivore-friendly. If you use raw milk and don’t want to heat it, add it to the cooled mixture.

Classic Nutmeg:

A pinch of freshly grated organic nutmeg adds warm, cozy spice that brings out the classic eggnog flavor without overthinking.

Vanilla Powder:

For an elegant, natural vanilla flavor, add vanilla powder to your eggnog. Skip the vanilla extract — which can taste downright bad — and stick to vanilla powder.

Make It Sweet:

If you want some sweetness, try allulose, stevia, monk fruit, or powdered erythritol. Add your sweetener of choice gradually to taste, keeping it balanced so the eggnog stays rich but not overly sweet.

No Raw Egg Whites:

If you prefer not to use raw egg whites, omit them and double the whipped cream. This makes the eggnog thicker and creamier without any raw egg.

My Special Keto Version:

I love adding rum, freshly ground organic nutmeg, and my own Elli’s vanillin stevia blend. It’s a perfect keto-friendly treat that hits all the right notes.

Chocolate Eggnog:

Stir in a tablespoon of unsweetened cocoa powder or clean keto-friendly chocolate syrup for a delicious chocolate flavor that really elevates this holiday drink to new heights.

Coffee Eggnog:

For all the coffee lovers out there: Add a shot of espresso or a teaspoon of instant coffee granules to the yolk mixture before heating for a mocha-inspired flavor. Perfect for those carnivores who still drink coffee!

Peppermint Eggnog:

A drop or two of LorAnn peppermint oil turns this festive drink into a refreshing holiday delight, perfect for mint lovers. (Hint: add 1 tablespoon of dark cocoa powder for the ultimate peppermint hot chocolate experience!)

Warm Vibes:

Add a teaspoon or two of Ceylon cinnamon, 1 teaspoon gingerbread spice, or 1 teaspoon homemade pumpkin pie spice to bring cozy fall flavors into your eggnog. Perfect for both cozy chilly evenings and festive occasions alike.

This eggnog is a blank canvas waiting for your creativity, so feel free to create your dream eggnog — or a different version each day!

Closing Thoughts

Yesterday was Finnish Independence Day, and to celebrate, I made a hearty plant-free Karelian Stew — a classic Finnish dish with a recipe you can find right here on my blog. Alongside that, I experimented with some new glögi seasoning blends to warm up the season. If you’re curious, I also have a recipe for an authentic Finnish glögi seasoning mix that you can check out. (And if you happen to live in Finland, I sell that exact seasoning mix in my Finnish online store.)

As Christmas approaches, I’m thinking about sharing more carnivore-friendly holiday recipes. Would you like me to post more before Christmas? Let me know in the comments!