I’m not sure who determined that egg nog is a recipe that only comes around during the holidays, but whoever they are shouldn’t be allowed to make anymore decisions. This is now one of my favorite beverages and seems like an awfully good way to end any night of the year. It’s thick, it’s rich, it’s creamy and low carb, does it get any better? Regardless of whether you are an eggnog drinker, you’ll want to make this keto eggnog for your friends and family this holiday season!  **Cooked Eggnog: If you prefer to cook your egg nog, you can first heat your heavy cream and flax milk in a saucepan, remove from heat and slowly whisk in the lightened color yolks and swerve mixture, and the peaked whites. Once fully combined return to heat and heat through once more prior to chilling. 

Depending on where you are going on vacation, you may have a measure of control over what you will be eating. For Keto dieters who are staying at a hotel and will be traveling from tourist spot to tourist spot, check with your hotel and see what kind of meal options their restaurant offers or whether there’s a continental breakfast. There may be fewer Keto-friendly options to choose from, but you will likely be able to find something to enjoy. Also, when out traveling, be sure to stop at grocery stores and purchase some Keto-friendly snacks that travel well, such as cured meats or cheeses, which can help keep you from overindulging.
IMOs can be made in several ways, but they are primarily derived from a sugar called maltose. IMO is promoted as a prebiotic fiber with a light sweetness profile. Its functional properties (i.e., moisture retention, low viscosity) make it well-suited for nutrition bars, cookies, candies, and the like. In order to fully understand IMOs and how the body processes them, we first need to understand how starches are digested in the body. Starches, also known as polysaccharides, are long and sometimes branched chains of glucose molecules. Initially, starch digestion begins in the small intestine with an enzyme called α-amylase. A-amylase breaks these long glucose chains into much shorter chains, called oligosaccharides, which are composed of anywhere from two to approximately 10 glucose units. Following this, specific enzymes on the brush border of the small intestine break down these oligosaccharides even further, into individual glucose units (monosaccharides) which are then absorbed.
This recipe has been highly requested as of late, so we figured we should have our go at it so you can enjoy the holidays to their full extent this year! Our Keto Eggnog is not only easy to make, but replicates the eggnog you use to drink pre-keto to a tee. I’ll be honest, I’ve never had eggnog, but Matt used to drink it every year and couldn’t stop raving about how exact our keto version tastes. Matt isn’t quick to give a compliment so I think it’s safe to assume we have a winner with this recipe!

7. Bouhnik, Y., Raskine, L., Simoneau, G., Vicaut, E., Neut, C., Flourié, B., … & Bornet, F. R. (2004). The capacity of nondigestible carbohydrates to stimulate fecal bifidobacteria in healthy humans: a double-blind, randomized, placebo-controlled, parallel-group, dose-response relation study. The American journal of clinical nutrition, 80(6), 1658-1664.
Low in carbs and high in fiber, lupini beans (aka lupin beans) are perfect for those on keto who are looking for a high-protein, high-fiber snack. Never heard of them? This yellow legume is hot on the heels of the edamame and fava bean as an on-trend nibble for the health-conscious consumer.  One cup of cooked lupini beans contains 4.6 grams of fiber—about 19% of the recommended daily value. However, ready-to-eat branded lupini bean snacks often contain even more. “I've noticed that the amount of carbs/fiber can vary greatly between lupini bean brands,” says Yule. “To make sure that you are choosing a food that is keto-friendly, be sure to check the label.”
This recipe has been highly requested as of late, so we figured we should have our go at it so you can enjoy the holidays to their full extent this year! Our Keto Eggnog is not only easy to make, but replicates the eggnog you use to drink pre-keto to a tee. I’ll be honest, I’ve never had eggnog, but Matt used to drink it every year and couldn’t stop raving about how exact our keto version tastes. Matt isn’t quick to give a compliment so I think it’s safe to assume we have a winner with this recipe!
A close relative of maltose is a molecule known as isomaltose (typically found in items such as beer and honey). The biggest difference between maltose and isomaltose is that isomaltose is joined together by an α-1,6 chemical bond, rather than an α-1,4 chemical bond. Scientists suspected that by adding a certain enzyme (transglucosidase) to high maltose syrup, they could change the bonds from α-1,4 to α-1,6, thereby making it more resistant to being broken down by the enzymes, as described above, when compared to maltose. Again, while this sounds excellent in theory, it is not necessarily what happens in our bodies. In fact, isomaltose (and thus, IMO syrups used in some of these products) is broken down by certain enzymes on the brush border of the small intestine.[2] Though the α-1,6 bond breaks down slower compared to the α-1,4 bond, these IMO syrups, which often use a blend of di-and oligosaccharides, ultimately metabolize into small amounts of glucose and maltose[2] and thus should be viewed as a slow digesting carbohydrate rather than a true fiber.
Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
The increased awareness regarding the importance of fiber, in addition to its distinct metabolic effects, has resulted in a surge of companies switching to an alternative fiber known as soluble corn fiber (SCF). Interestingly, SCF has been available on the US market since 2007 and is used in foods and beverages across the Americas, Europe, and Southeast Asia. SCF is produced through an extensive process: corn syrup is exposed to a suite of enzymes for at least 48 hours, some of which are found in the brush border of your small intestine, as well as the pancreas.[5] Notably, a large majority of the corn syrup contains easily digestible carbohydrates; however, a small portion is, in fact, not digestible. At the end of this enzymatic exposure, a stream of digestion-resistant carbohydrates remains and is subsequently filtered several times. The resulting product is a “true fiber” that contains a mixture of α-1,6, α-1,4, α-1,2, and α-1,3 glucosidic linkages, which, as mentioned above, contribute to its low digestibility.
IMOs can be made in several ways, but they are primarily derived from a sugar called maltose. IMO is promoted as a prebiotic fiber with a light sweetness profile. Its functional properties (i.e., moisture retention, low viscosity) make it well-suited for nutrition bars, cookies, candies, and the like. In order to fully understand IMOs and how the body processes them, we first need to understand how starches are digested in the body. Starches, also known as polysaccharides, are long and sometimes branched chains of glucose molecules. Initially, starch digestion begins in the small intestine with an enzyme called α-amylase. A-amylase breaks these long glucose chains into much shorter chains, called oligosaccharides, which are composed of anywhere from two to approximately 10 glucose units. Following this, specific enzymes on the brush border of the small intestine break down these oligosaccharides even further, into individual glucose units (monosaccharides) which are then absorbed.
One thing you can do for yourself, if you’re on vacation is pack your own food. This may not work if you’re flying overseas, but if you’re sticking to the USA; you should be able to pack your own food without a problem. Of course, sticking to the basics of the Keto diet is one of the smartest things you can do. Protein, high fat, and low carbs! Stick to foods you know are acceptable on the Keto diet.
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