Recipes To Share

Alton Brown’s Classic Eggnog— Keto Version    Makes about 6–7 cups (8–10 servings) – doubles easily   INGREDIENTS  • 12 large egg yolks  • 1 cup (200 g) allulose  • 3 cups half and half  • 1 cup heavy cream   1 cup nut milk, unsweetened   • 2–3 teaspoons rum or brandy extract  • 1 teaspoon freshly grated nutmeg (plus more for serving)  • Pinch of salt Optional  – for lighter, frothy “Southern-style” eggnog   • 6 large egg whites*  • Extra pinch of allulose  *Use pasteurized egg whites if concerned about raw eggs.  INSTRUCTIONS   1 In a large bowl, whisk egg yolks until lightened. Gradually add the 1 cup allulose and whisk until completely dissolved and thick (2–3 minutes).  2 In a heavy saucepan, combine half and half, cream, nut milk, and pinch of salt. Heat over medium-low until steaming with tiny bubbles at the edge (185 °F / 85 °C max – do NOT boil).   3 Temper: S...

  Keto Maple Pecan Bars 8x8-inch pan 9-12 bars These keto pecan pie bars feature a thick and buttery shortbread base with a gooey, crunchy pecan caramel topping. They’re pure decadence and only 3 grams of net carbs! Keto Shortbread Base 3 Tbsp unsalted butter, melted 2 Tbsp cocnut oil, melted ¼ cup + 1 Tbsp allulose  ¼ tsp fine sea salt or kosher salt 3/4 cup super-fine blanched almond flour (spooned and leveled) ¼ cup   coconut flour ½ tsp vanilla extract (optional but recommended) Keto “Maple” Pecan Filling 1½ cups pecan halves (for chopping) + ⅓ cup whole pecan halves (for decorating) 5 Tbsp unsalted butter ⅔ cup allulose  ⅓ cup sugar-free maple-flavored syrup  ¼ tsp fine sea salt 2 large eggs 1 tsp vanilla + 1 tsp maple extract Decorating ⅓ cup whole pecan halves (from above) 2 tsp sugar-free maple syrup (or 1 tsp water + ¼ tsp maple extract) Pinch of salt Flaky sea salt for sprinkling (optional but delicious) Instructions...

  Keto Pumpkin Cheesecake (Mini Individual Servings)   This creamy, low-carb pumpkin cheesecake is perfectly portioned in ramekins. Super simple, no crust needed, and naturally keto-friendly when using allulose and sugar-free vanilla stevia.   Yield: 4–6 ramekins (depending on size)   Net Carbs: ~3–4g per serving (exact amount depends on brands)     Ingredients - 8 oz (1 brick) full-fat cream cheese, softened to room temperature - ½ cup allulose (or your preferred 1:1 keto sweetener that doesn’t recrystallize when cool) - 2 large egg yolks - 2 whole large eggs - 1 dropper vanilla-flavored liquid stevia (or 1 tsp vanilla extract + extra sweetener to taste) - 1 scoop unflavored collagen peptides (about 10–12g) - 1 tsp pumpkin pie spice - ⅔ cup canned pumpkin puree, pressed/drained (see note below)     Pumpkin Prep (Important for creamy texture) About 1 hour before baking (or even the night before): 1. Line a fin...