Keto Egg Foo Young

Keto Egg Foo Young

Course Main Course
Cuisine Chinese
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Cyndi Seidler Yummy Keto Recipes



  • 8 Eggs
  • 1 Cup Broccoli, minced into tiny pieces
  • 1 Cup Green Onions, chopped
  • 1 Cup Bean Sprouts, cut up
  • 1/2 Cup Water Chestnuts, cut up


  • 1 Cup Mushrooms, finely chopped
  • 2 Cups Bone (or Beef) Broth
  • 2 TB Coconut Aminos
  • 2 TB Balsamic Vinegar
  • 2 TB Apple Cider Vinegar
  • 2 TB White Cooking Wine (optional)
  • 1 TB Garlic Powder
  • 1 Tsp (each) Salt & Pepper
  • 1/4 Tsp Xanthun Gum
  • 2 TB Butter (for frypan)


  1. Cut up vegetables and set aside in large mixing bowl.

  2. Whisk eggs and add to vegetables. Stir until well mixed.

  3. Prepare gravy: In a fry pan, saute mushrooms in butter. Then add the other gravy ingredients (except xanthun gum). Stir up and add xanthun gum slowly (gradually, while stirring). Simmer and stir occasionally until gravy thickens (may add more xanthun gum to thicken).

  4. While gravy is simmering, cook egg and vegetable mixture in a large fry pan by scooping a large spoonful into pan, like you're making pancakes. Cook until bottom is browned and top isn't runny, then flip to brown other side.

  5. Serve egg foo young topped with the gravy mixture and enjoy!

Recipe Notes

Serve up with cauli rice or cauli fried rice! If you like your brown gravy sweet, just add a little sweetener like Swerve.