About
You will love the Low Carb version of Vietnamese Egg Coffee! Made by whipping an egg yolk with sweetener and coconut milk into a meringue-like fluff that gently floats on top of hot espresso. The creamy goodness does not taste like an egg at all but is instead like a very dreamy, creamy, rich fluff. I also love that it adds healthy fats and proteins to a morning coffee cup! This is a simple and easy Keto coffee recipe!
What kind of egg should I use?
Please try to use a local, pasture-raised egg since the egg is eaten raw.
What sweetener is originally used in Vietnamese Egg Coffee?
Typically, sweetened condensed milk is used but powdered erythritol is used here and is a great substitute for the sweetness!
What should I serve with Keto Vietnamese Egg Coffee?
Serve a delicious Low Carb Vietnamese Pandan Waffle with Vietnamese Egg Coffee
Ingredients
- 1 large raw egg, yolk
- 1 tablespoon monk fruit erythritol blend
- 1 tablespoon canned coconut milk
- 6 ½ fl oz espresso
Instructions
- In a 2 cup measuring liquid measuring cup, place egg yolk, the sweetener, and 1 tbsp canned coconut milk.
- Beat with a hand mixer until light and frothy, about 1 ½ minute.
- Prepare a strong cup of coffee or espresso and pour it into a coffee mug.
- Spoon the frothy egg mixture onto the coffee/espresso. Serve immediately.
Nutrition Facts
- Servings: 1
- Calories: 75.1kcal/314.2kJ (per serving)
- Fat: 5.0g (per serving)
- Carbs: 16.3g (per serving)
- Protein: 2.9g (per serving)
