Keto Egg Drop Soup Recipe

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Keto Egg Drop Soup Recipe

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Adjust Servings:
2 large eggs
4 cups of bone broth
a pinch of crushed red pepper flakes
salt and freshly ground pepper to taste
2 tbsp, sliced scallions

Nutritional information

Net Carbs
    • 10 minutes
    • Serves 2
    • Easy




    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 Egg Drop soup! Not only will it satisfy your Chinese cravings, But It will also be your new favorite way to eat eggs!

    That is until I had a craving for Chinese food. Knowing good and well that there was nothing healthy I could eat or even pretend to be healthy from a Chinese place around here, I remembered my favorite Chinese soup – egg drop! This recipe is so easy, and so keto, you will wish you had known how to make it sooner!

    Looking for other tasty Asian inspired dishes? Try my Chicken Pad Thai made with zoodles. It’s peanutty, noodly, and so delicious!


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    Scramble 2 eggs in a bowl with a few cranks of fresh pepper and set aside.


    Add bone broth and a pinch of red pepper flakes to a small pot on the stove over high heat.


    Once boiling, slowly stir in the egg mixture and continue to mix until it boils again.



    Remove from stove and add salt and pepper to taste. If you used bone broth, you will need more salt than if you used bouillon.



    Divide sliced scallions in half, and garnish each bowl.

    Amanda C. Hughes

    Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running.

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    10 Comments Hide Comments

    Hi, Kaitlyn here! Was just wondering how well this would store? If not tht well, would you recommend freezing or would that affect the soup too much? I just don’t have a lot of free time so I usually like to cook in bulk and store/ eat throughout the week.

    I haven’t tried to freeze it, but it’s mostly broth and eggs, and both freeze well so I would give it a try!

    Amanda! You are my New inspiration. I am sooooo excited for oriental recipes and variation from the “usual” Keto low carb fare I have been making. I said to my daughter, I have to find something different so I am going to find a low carb Keto egg drop soup! Viola! Here it is! My husband and I loved it for breakfast and it feels like it is ready in a split second. So fast and filling. Thank you so much. I subscribed!

    I’m an Over the Road Truck Driver. I like to prep meals for my week out. Just made soup for supper. This is awesome and easily stored. Thanks so much.

    Hi Amanda, Recipe sounds great but just to clarify… the first step you say to scramble 2 eggs…Do you mean whisk 2 eggs? They are raw correct?

    This sounds easy and delicious. Question – can you substitute chicken broth for the bone broth? Will it affect the taste if you do? Thanks!

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