Easy Keto Egg Drop Soup Recipe

If I have to eat one more fried egg… Well, I’ll be fine, but I don’t want to. I love deviled eggs, even scrambled eggs once in a while, but it didn’t take too long after keto to be so over eggs as a source of protein. Are you sick of eggs? I was too until I decided to make this keto Egg Drop Soup recipe! Not only will it satisfy your take-out cravings, but It will also be your new favorite way to eat eggs…breakfast? lunch? why not both?

The stalks of the scallions (also called green onions) are essential for this recipe. They may seem like just a garnish, but they really do add a little crunch and bite to your spoonfuls. Also, the white pepper is necessary to get that authentic flavor, but if you don’t have any, black pepper will suffice.

This easy Egg Drop Soup recipe is so easy, and so keto, you will wish you had known how to make it sooner!

Easy Keto Egg Drop Soup Recipe

Servings: 2

Prep Time: 2 minutes | Cook Time: 8 minutes | Total Time: 10 minutes

Nutritional Facts: .5g Net Carbs| 56 Calories | 5g Fat | 0g Carbs | 3g Protein | 0g Fiber

Ingredients:

• 2 large eggs
• 4 cups of bone broth or chicken broth
• a pinch of crushed red pepper flakes
• a pinch  or two of ground white pepper (to taste)
• 2 tbsp, sliced scallion stalks
• salt as needed to suit your taste and dietary needs

Steps:

1. Whisk 2 eggs together in a bowl with a few cranks of fresh ground black pepper (optional) and set aside.  
2. Add bone broth, a pinch of red pepper flakes, and your white pepper to a small pot on the stove over high heat. 
3. Once boiling, slowly stir in the egg mixture and continue to mix until it boils again. The boiling should break up the eggs without needing to mix.
4. Remove from stove and add salt to taste. If you used bone broth, you will need more salt than if you used broth.
5. Divide sliced scallions in half, and garnish each bowl. Enjoy! 

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Easy Keto Egg Drop Soup Recipe

This easy keto egg drop soup recipe is so easy, you could make it for lunch (or breakfast!) every day. The crunchy scallions, and the white pepper make this taste authentic.

• Author: Amanda C. Hughes
• Prep Time: 2 minutes
• Cook Time: 8 minutes
• Total Time: 10 minutes
• Yield: 2 Servings 1x
• Category: Soup

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Ingredients

• 2 large eggs
• 4 cups of bone broth or chicken broth
• a pinch of crushed red pepper flakes
• a pinch  or two of ground white pepper (to taste)
• 2 tbsp, sliced scallion stalks
• salt as needed to suit your taste and dietary needs

Instructions

1. Whisk 2 eggs together in a bowl with a few cranks of fresh ground black pepper (optional) and set aside.
2. Add bone broth, a pinch of red pepper flakes, and your white pepper to a small pot on the stove over high heat.
3. Once boiling, slowly stir in the egg mixture and continue to mix until it boils again. The boiling should break up the eggs without needing to mix.
4. Remove from stove and add salt to taste. If you used bone broth, you will need more salt than if you used broth.
5. Divide sliced scallions in half, and garnish each bowl. Enjoy!

Nutrition

• Serving Size: 2
• Calories: 56
• Fat: 5g
• Carbohydrates: 0g
• Fiber: 0g
• Protein: 3g

Looking for other tasty squash noodle dishes? Try my Low-Carb Spaghetti Squash Lasagna Recipe next.

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