Keto Eggnog

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: Slowly drizzle 1 cup hot milk mixture into the yolks while whisking constantly. Pour yolk mixture back into the saucepan. 

 4 Cook over low heat, stirring constantly, until it reaches 160–165 °F and thickly coats the back of a spoon (5–10 minutes).

 5 Remove from heat. Stir in nutmeg and the extract. 

 6 Cool to room temperature, then refrigerate at least 4 hours (overnight is best). 

 7 Optional frothy version: 

Just before serving, beat egg whites with a pinch of allulose to soft peaks. Gently fold into the chilled eggnog. 

 8 Serve in small cups with fresh-grated nutmeg on top.

 Keeps refrigerated 3–4 days (flavors improve on day 2–3).
 Most people, once they try it, love the lighter and slightly frothy nog with the egg whites mixed in.