Keto Egg Foo Young

Keto Egg Foo Young

This is not your ordinary egg foo young recipe. The vegetables used in this recipe are a combination of yummy ingredients for this particular Chinese food dish. And, topped with a brown gravy sauce that doesn’t contain sugar or soy makes it an even better recipe for those on the keto diet!

Keto Egg Foo Young
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Course: Main Course
Cuisine: Chinese
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.