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Pumpkin Spice Eggnog Feature
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Keto Pumpkin Spice Eggnog

by ON

Recipe and content provided by Tara Wright, Whole Body Living

Our Keto Pumpkin Spice Eggnog is rich, creamy, and indulgent with a pumpkin hint and plenty of spices. It is sugar-free eggnog at its finest, so you can have a low sugar holiday and stick to your keto diet.

A few years back, I had tried making homemade eggnog, and it called for raw eggs. I didn’t feel comfortable drinking raw eggs or giving these to my kids. So, I put my chef’s hat on and got to work experimenting in the kitchen. The method I developed is fail-proof if you read the instructions carefully and are prepared in advance to strain your mixture. Also, be sure and watch the video I created for you before you begin creating your homemade sugar-free eggnog.

For the best results, don’t skip the straining step. This step strains out any chunks of egg, eggshells, and whole cloves to stay out of the finished keto eggnog. Plus, straining the mixture gives you the creamiest finished result.

Keto Pumpkin Spice Eggnog

 

Keto Pumpkin Spice Eggnog

  • Total Time: 1 hr 25 min
  • Yield: 10 half cup

Ingredients:

  • 6 egg yolks
  • 1 cup BochaSweet Sugar Replacement
  • 1 cup water
  • 1 cup heavy cream
  • 1 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 2 whole cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup unsweetened almond milk
  • 1 cup light rum (optional)
  • 1 teaspoon vanilla extract

Instructions:

    1. Prepare a straining station beside your work area by placing a deep glass bowl on the counter. Then, set a strainer on top of the bowl.
    2. In a small bowl, whisk these together egg yolks & sugar substitute until combined. Set aside.
    3. In a small bowl mix together the pumpkin puree, cinnamon and nutmeg. Mixing the spices into the pumpkin simply helps them distribute evenly throughout your keto eggnog.
    4. In a medium saucepan, combine water, heavy cream, pumpkin puree mixture, and cloves. Bring this mixture to a boil over medium heat.
    5. Turn off heat and temper the cream mixture into the egg-sugar mixture.
    6. Then, add the tempered egg mixture back into the saucepan, stirring constantly.
    7. Stirring constantly, cook on low heat for a few minutes but do NOT allow to boil. You want to bring the mixture up to 160 degrees without cooking the eggs in the mixture. If you start seeing floating egg chunks, immediately remove from heat and strain.
    8. Remove from heat, strain into the container you prepared earlier.

    9. Then mix in unsweetened almond milk, light rum (see notes for substitutes), and vanilla extract. For the best flavor, chill 24 hours before serving. Store in your refrigerator in a tightly sealed container for up to three days.

      Notes: If you want your keto eggnog to be non-alcoholic, you have a few options. You can substitute the cup of alcohol for a cup of water or any low carb milk alternative.

NUTRITIONAL INFORMATION (PER 1/2 CUP):

  • Calories: 120.4
  • Carbs: 21.7
  • Protein: 2.4g
  • Fat: 11.5g
  • Saturated Fat: 6.5g
  • Cholesterol: 135mg
  • Sodium: 29mg
  • Potassium: 52mg
  • Fiber: 0.2g
  • Sugar: 1.1g
  • Vitamin A: 494IU
  • Calcium: 76mg
  • Vitamin C: 0.2mg
  • Iron: 0.4mg

Keywords: keto pumpkin spice eggnog recipe

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Keto-Pecan-Pie_Blog-Post-Image-B-1200x600
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Keto Pecan Pie

by ON

Recipe and content provided by Tara Wright, Whole Body Living

As I pulled this keto pecan pie out of the oven, my husband walked in the door and I said “Do you like pecan pie?”…I knew it wasn’t one of his favorites, but thought he probably liked it. He looked at me and said “Ummm. No, not really…I always thought it looked weird and runny.” An hour later, I convinced him to take a bite of this keto pecan pie. I held up the fork and showed him the gooey, caramelly center. He took a bite, grabbed the plate and proceeded to lick off every crumb. I guess he liked it.

I must admit something. I despise making pie crust. It’s messy. I end up with flour all over the kitchen, on my face, in my hair,  my cats decide to jump in and track flour all over the main floor, then my kids walk through and there’s flour everywhere! Plus, you’ve gotta find just the right recipe and use the correct method for it to roll out without sticking to everything. Overwork your pie crust and it’s tough and inedible. So you’ve gotta do it right the first time. Then, there’s the whole process of transferring the rolled crust to the pan. Half the time it breaks on me, and I’m pressing it back together with my fingers feeling frustrated and angry at the difficult pie crust, ya feel me?

Traditional pie crust is a pain in the butt. Once upon a time I had a very sweet co-worker who would make crust for me. Then, I started buying (gasp) store-bought and finally with the keto diet learned how to make a press-in crust that’s easy to make and delicious to eat. These days, I don’t mind making pie crust. This press-in crust is made with almond flour and is the perfect companion to the gooey pecan pie filling.

I just know you’ll love this keto pecan pie as much as we do.

Keto-Pecan-Pie_Recipe-Card-1200-x-1200

Keto Pecan Pie

  • Total Time: 1 hr 10 min
  • Yield: 12 servings

Ingredients:

Press in Crust

Filling

  • 3/4 cup butter
  • 1 cup allulose
  • 1/2 cup BochaSweet Sugar Replacement
  • 3 tablespoons heavy whipping cream
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon xanthan gum
  • 3 eggs
  • 1 tablespoon vanilla
  • 2 cup chopped pecans
  • 3 whole pecans

Instructions:

  1. Preheat your oven to 325 degrees convection/350 degree regular.
  2. Toast chopped pecans for 5 minutes in the oven, watching carefully so they don’t burn. Set aside.

Press-In Crust

  1. I like a press-in crust for this recipe, but you can use any keto crust you’d like. To make the press-in crust, in a medium sized bowl, mix together almond flour, sugar and melted butter until it is crumbly. Grease your pie pan with butter or coconut oil and then press in the crust. (See video for technique).

Making the Filling

  1. In a large, heat safe mixing bowl (8-12 cups) whisk the eggs until combined and lightened in color and set aside.
  2. In a medium sized saucepan (8+ cups), melt butter over medium heat and then add allulose, BochaSweet, heavy cream and salt. Cook over medium heat, stirring constantly, for 4-6 minutes until boiling and the mixture just begins to brown. Watch it very carefully and as soon as browning begins, immediately remove from the heat and continue stirring until bubbling goes away.
  3. While whisking the egg mixture, pour a little bit of the hot mixture into the egg mixture, whisking constantly. This is called tempering. Pour the remaining hot liquid into the egg mixture continuing to stir until completely combined. Whisk in xanthan gum and vanilla extract. You may need to use an immersion blender or hand blender to get the xanthan gum to dissolve.
  4. Finally, mix in the chopped pecans.
  5. Pour mixture into prepared crust in your pie pan. Optionally, use 3 pecans to decorate the top.
  6. Move the pie pan onto a cookie sheet for easier transport into the oven.
  7. Bake at 325 degrees convection for 40 min. Allow to cool completely before serving (2 hours).

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 384
  • Carbs: 6g
  • Protein: 6g
  • Fat: 39g
  • Saturated Fat: 13g
  • Cholesterol: 89mg
  • Sodium: 269mg
  • Potassium: 93mg
  • Fiber: 4g
  • Sugar: 1g
  • Vitamin A: 625IU
  • Calcium: 56mg
  • Vitamin C: 1mg
  • Iron: 1mg

Keywords: keto pecan pie recipe

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