Keto Vietnamese Egg Coffee Recipe: Creamy, Frothy, and So Dang Good
This Keto Vietnamese Egg Coffee is rich, creamy, sweet and low in carbs. Made with strong coffee, whipped egg yolk, heavy cream, and keto-friendly sweetener. It’s the perfect healthy and easy recipe for anyone on the keto diet looking for a fun new coffee idea.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 8 minutes
- Yield: 1 servings 1x
- Category: Drink, Coffee
- Method: Whipped, Brewed
- Cuisine: Vietnamese, Keto, Low-Carb
Ingredients
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1 egg yolk (fresh is best)
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1 tablespoon heavy cream
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1 teaspoon powdered erythritol (or your favorite keto sweetener)
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½ teaspoon vanilla extract (optional)
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½ cup strong hot coffee (espresso or dark roast works great)
Instructions
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Brew your coffee and set it aside.
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In a small bowl, add egg yolk, heavy cream, powdered sweetener, and vanilla extract.
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Use a hand mixer, milk frother, or whisk to whip the egg mix until thick, creamy, and pale (about 3-4 minutes).
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Pour hot coffee into a mug, leaving space at the top.
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Spoon the whipped egg cream on top of the coffee.
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Serve right away. Sip as-is or stir it all together.
Notes
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Use fresh eggs for the best taste and texture.
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Powdered sweetener mixes better than granulated.
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Strong coffee works best to balance the sweet creaminess.
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You can add cinnamon or cocoa powder on top for extra flavor.
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Drink it fresh — this is not a make-ahead recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 120 Sugar 0g Sodium 30mg Fat 11g Saturated Fat 7g Unsaturated Fat 3g Trans Fat 0g Carbohydrates 1g Fiber 0g Protein 3g Cholesterol 210mg
Find it online: https://www.wellnesswarrior.org/keto-vietnamese-egg-coffee/