Looking for a different way to eat eggs? This egg cream smoothie is so velvety and delicious. It’s very simple to make and perfect at any time of the day! This creamy keto-friendly smoothie only has 3 net carbs!
If raw eggs freak you out
The salmonella from eggs comes from the shell, not from the egg itself. People have been eating raw eggs for centuries, and while I don’t put myself in the category of people who drink raw milk or anything (more power to you, though), raw eggs don’t phase me and especially not in this super delicious recipe. To be safe, use eggs that are labeled as pasteurized, and if any shell gets into it, start over. A don’t mind picking a little eggshell out of my scrambled eggs that are getting cooked, but that’s about it.
What an egg cream smoothie tastes like
It tastes a little like eggnog, without the spice and more vanilla. Maybe a little like cheesecake, or a custard too. Everyone who dares to try it loves it, it’s such a delicacy and a major fat-bomb if you really want a dessert, or even a sweet breakfast.
PrintEgg Cream Smoothie
Looking for a different way to eat eggs? This egg cream smoothie is so velvety and delicious. It’s very simple to make and perfect at any time of the day! This creamy keto-friendly smoothie only has 3 net carbs!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 Serving 1x
- Category: Dranks
Ingredients
- 2 raw eggs
- 2 tbsp organic cream cheese
- 1/4 cup heavy (whipping) cream
- 1 tbsp sugar-free vanilla sweetener
- 3 ice cubes
Instructions
- Combine raw eggs, cream cheese, heavy cream, sugar-free sweetener and ice in a single serve blender cup.
- Blend all ingredients together until smooth and pour into a glass to serve.
Nutrition
- Serving Size: 1
- Calories: 346
- Fat: 31g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 15g
Written recipe in case the recipe card doesn’t load for you:
Egg Cream Smoothie
Servings: 1
Prep Time: 5 minutes | Total Time: 5 minutes
Nutritional Facts: 3g Net Carbs| 346 Calories | 31g Fat | 3g Carbs | 15g Protein | 0g Fiber
Ingredients:
- 2 raw eggs
- 2 tbsp organic cream cheese
- 1/4 cup heavy (whipping) cream
- 1 tbsp sugar-free vanilla sweetener
- 3 ice cubes
Steps:
- Combine raw eggs, cream cheese, heavy cream, sugar-free sweetener and ice in a single serve blender cup.
- Blend all ingredients together until smooth and pour into a glass to serve.
Looking for more smoothie ideas? Check out my list of Low Carb Smoothies & Shakes with 5 Net Carbs or Less.
This recipe comes from my cookbook, The Wicked Good Ketogenic Diet Cookbook.
13 comments
I’m a bit wary of raw eggs and never use sweetener. I made this using 1 tsp of vanilla extract and added a bit of water too. Tasted great and so creamy.
Just made this! Tastes delicious!
Can you make this in the morning and take it work for lunch? How does it “hold up”?
Since it’s raw, I wouldn’t recommend it. If it was kept very cold perhaps, but it would definitely need some re-mixing.
Sounds good! As for the raw eggs, this advice comes from Drs Michael R. and Mary Dan Eades from their book, “The Six Week Cure for the Middle=Aged Middle”: Look for “pasteurized in the shell” eggs at your grocer, marked with a (P). If those can’t be found, for some protection put a whole raw egg still in its shell into a 30-60 second boiling water bath. Use cold running water to cool egg then mark it with a (P) and refrigerate. Use within a few days. And like Amanda says, only add raw eggs to your smoothie when you are drinking it immediately, to be safe.
5* +
Holy Moly what a delicious treat!! LOVE love love!!
Wow, just made one of these, delicious! Thank you so much.
Excellent….. except I added 2 packets of Truvia and it was to die for… I will make this again and again…
and I don’t even like Vanilla!
I didn’t expect this to taste this good. Man was I wrong! I am definitely making this next week. The name doesn’t sound as appetizing though, that’s probably where my bias went before I made it! Lol
Aside the concerns about raw eggs, that could be fixed as Amanda already explains, I anyway would opt for omitting the raw egg whites sice htey can sequestrate useful nutrients from yolks, while the antinutrient properties would be cancelled by heating the whites above 60-70 Celsius: so I use only raw yolks, or raw yolks and minimally cooked whites.
This is such a great find! Today I decided to make it and try adding my coffee. I had to be a little more careful so I didn’t cook the eggs but it made my coffee so creamy and frothy its amazing!
This idea is incredible, I need to try it now!
This was incredible and tasted decadent – almost like a custard. Will definitely be making this again and will try chai spices too!
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