Keto Eggnog

Hubby wanted homemade eggnog this year so I thought I would try to make a keto version so he could have a semi-healthier option to go with his bourbon. I also wanted to try it so I had to figure out how to make it with cooking the eggs completely. Most recipes either don't cook the eggs at all then others just cook the egg yolks and don't use the egg white at all. Both I wanted to do, so I got to work on a recipe. It really isn't a difficult recipe at all but there are a lot of ways it can be done. So I will try to cover all the different things you can do for this recipe.

If you are not heating or cooking the eggs in the recipe you can use a powdered erythritol or any powdered keto alternative sweetener but remember most are 2x as sweet as granular or even sweeter if using a straight monkfruit or stevia that is super concentrated. I wouldn't use granular sweetener because it may end up grainy tasting. So one way to make this egg nog is by whipping the egg yolks with some powdered sweetener, add the cream and alternative milk of choice, then set aside. Then whip egg whites to soft peak and fold them into the yolk and milk mixture. Add extracts, spice and or stevia if using, and that's it. You can also do this method without using the egg white. Instead whip the heavy cream to soft peaks and fold into the egg yolk and alternative milk mixture.

If you want to use a granular alternative sweetener, I would heat the milk and cream, while that is going whip the egg yolks with all the sweetener until thick and pale. Once the liquid is just steaming, temper the egg yolks with the warm mixture. Whip the egg whites to soft peaks then fold into the egg yolk, milk mixture. Add extracts, spice and or stevia if using, and that's it. You can also do this method without using the egg white. Instead whip the heavy cream to soft peaks and fold into the egg yolk and alternative milk mixture. If you want the egg yolks cooked you can use allulose or bochasweet and return the tempered mixture back to the heat and cook until 160 degrees then add the whipped egg whites or whipped cream.

Then there is the way I did it so I as a pregnant women could drink it. I had to cook the egg yolks, so you can do the above or what I did was whip the egg yolks over a double boiler with half of the allulose until thick and pale and 160 degree. Then added the cream and alternative milk to them and placed in the fridge. Then I heated the egg whites over a double boiler as well to 160 degrees then beat on a stand mixer to soft peaks and added them to the egg yolk/milk mixture.

I used nutmeg and vanilla stevia to add the flavoring and some extra sweetness. The sweetness level of this recipe is completely up to you. I used a cup of allulose which isn't as sweet as regular sugar then added 1/2 teaspoon of vanilla stevia. There were many different variations of regular eggnog recipes with tons of different alcohols, sweetness level, spices and extracts. So if you have a favorite homemade egg nog recipe use that as a base and my suggestions on how to make it keto.

You can use any alternative milk you would like but that will determine the carb count for your batch of eggnog. I wouldn't use less than 2 cups of heavy cream to get the nice creamy consistency. If you want to go dairy free, I'm sure a coconut cream or milk would be a good replacement for the heavy cream.

You can easily cut this recipe in half or double it. I wouldn't keep it around for more than a week though and wouldn't make it more than a day or 2 in advance for your holiday party.

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Keto Eggnog

6 Eggs (room temp and separated)

1 Cup Allulose (divided) (1/2 Cup or to taste powdered bochasweet)

2 Cups Heavy Cream

2 Cups Alternative unsweetened milk of choice

1/2 tsp. ground nutmeg (or whole ground, to taste)

1/2 tsp. Vanilla Stevia (optional, to taste, can use any flavor also)

Fresh Whole nutmeg to Garnish (optional)

1 oz. bourbon per 1 1/4 Cup eggnog (optional, to taste)

Instructions:

1. Separate the room temperature egg yolks into a metal bowl and the egg whites into a stand mixer bowl

2. Over a pan with an inch of simmering water beat the egg yolks with a whisk or hand mixer while adding 1/2 Cup Allulose until pale and thick and 160 degrees

3. Remove from heat and add the heavy cream and alternative milk and place in refrigerator

4. Next whisk the egg whites slowly while adding 1/2 cup allulose and heat until 160 degrees

5. Remove from heat and place on a stand mixer or use a hand mixer to whip to soft peaks

6. Whisk the egg whites into the yolk and milk mixture, strain through a fine mesh strainer, then add stevia if using and nutmeg

7. Let chill or heat and add bourbon when serving and garnish with fresh whole nutmeg, if using

Whole Batch-7-8 Cups with milkadamia milk

2163 Calories

211 g Fat

18 g Total Carbs

0 g Fiber

18 g Net Carbs

53 g Protein

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