Egg nog: allulose? or erythritol/xylitol?

(Jeff Logullo) #1

I’m about to spin up a batch of Alton Brown’s Aged Egg Nog. As I stare at the pantry I wonder if I should reach for erythritol or xylitol… or should I open that brand new bag of allulose? The first two are go-to staples in our kitchen; the allulose however has not yet been tried here.

(I know that allulose is great for its ability to caramelize, but that’s for another day.)

Has anyone used any of these sweeteners in egg nog? I’m trying to see which (if any) might give problems with not dissolving, or forming crystals, or etc.

(Edith) #2

I’ve used erythritol in keto egg nog. I’m not a huge fan of it in large quantities, but in the egg nog it is a small enough amount that I notice the sweetness but not the after effects.

(Brian) #3

I made some from the recipe at AllDayIDreamAboutFood.com I’m thinking it’s a keto version similar to Alton Brown’s but not sure. I used Pyure, which is an erythritol/stevia blend.

I liked it. My wife didn’t. I drank a little. But mostly, I’ve just been using it like coffee creamer.

I did overcook it just a little bit. I tried to get it to 165 degrees and apparently, the pan was a little too hot because even after I took it off the heat, it moved on up over 170. Didn’t want that to happen but it did. And there was a little cooked egg around the bottom of the pan that I didn’t pour off. Considering it was my first time trying, I still think it tastes pretty good. Glad I didn’t make a lot of it, though.

(Sophie) #4

Wes, at Highfalutin Low Carb just did the AllDayIDreamAboutFood recipe and he used Swerve (erythritol). It’s on my list but don’t know when I’ll get to it.

@Bellyman If you have a Sous Vide why not try it in that? Seems like it’d be easier to maintain the temp that way.

(Brian) #5

I never thought of that. But I like the idea. Might just have to try that next time. Right now, there is a chuck roast in there that’s set for Wednesday! And if it’s anything like the last one, it’ll be a real treat. :slight_smile:

Next thing ya know, I’m gonna have to get another sous vide… 'cause one of them is sometimes busy when I’d like to make something else.

:slight_smile:

(less is more, more or less) #6

I’m a fan of Alton Brown, but this is my Friday night recipe for the week for Advent and exactly one week of Christmas. (I lose the appetite after New Year’s Day.)

I double the recipe and mix in half a cup of erythritol. My newly keto-baptized daughter, who never cared for eggnog before, loves it. I like it, but I blame the recipe I’ve referenced.

I’m sure my artificial sweetener makes me anathema, somewhere. To that, I say; “bottom’s up!"

(Michelle) #7

Wow great timing I was thinking I need to find keto recipes for egg nog. Looking forward trying these

(The amazing autoimmune 🦄) #8

I used allulose and loved it in my homemade eggnog. I also confess I used raw eggs, but so delish.

#9

A company here makes powdered erythritol with magnesium, claiming that it’s best used for drinks, as it doesnt re-crystalize…one keto eggnog and one keto bailey’s later, the woman is right! :slight_smile: Although i’ve come to learn that replacements aren’t even close to the real thing, these drinks actually had the proper liquid structure :slight_smile:

(Jeff Logullo) #10

Update: I ended up using xylitol and am very satisfied with the results. Again, that’s using Alton Brown’s recipe. Preparation is fast (no-cook) and easy. Next year I’ll start a few months before Christmas, so it has a chance to “get happy.” But even at the three day mark, it’s very satisfying!

(Jeff Logullo) #11

Update to update: TIL that homemade egg nog (a la Alton Brown’s Aged Eggnog recipe) is a fine substitute for Irish creme (Bailey’s etc.) in coffee…

#12

I made keto eggnog and bailey’s this year. I used Jamie Oliver’s eggnog as a reference and a recipe I found online for bailey’s. I have to say that eggnog is much better without all that sugar :joy: I have to try the recipe with and without erythritol once, I’m still not sure if I actually get that “sweeter” taste :thinking: And two days later, still no erythritol re-crystallization :slight_smile: magnesium wins, again :slight_smile:

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