Easy Keto Egg Drop Soup Recipe (2024)

Keto Recipes

by Amanda C. HughesMarch 27, 2024

by Amanda C. HughesMarch 27, 202470 comments

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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 this keto Egg Drop Soup recipe! Not only will it satisfy your take-out cravings, but It will also be your new favorite way to eat eggs…breakfast? lunch? why not both?

The stalks of the scallions (also called green onions) are essential for this recipe. They may seem like just a garnish, but they really do add a little crunch and bite to your spoonfuls. Also, the white pepper is necessary to get that authentic flavor, but if you don’t have any, black pepper will suffice.

This easy Egg Drop Soup recipe is so easy, and so keto, you will wish you had known how to make it sooner!

Easy Keto Egg Drop Soup Recipe

Servings:2

Prep Time:2 minutes |Cook Time:8 minutes|Total Time:10 minutes

Ingredients:

2 large eggs
4 cups of bone broth or chicken broth
a pinch of crushed red pepper flakes
a pinch or two of ground white pepper (to taste)
2 tbsp, sliced scallion stalks
salt as needed to suit your taste and dietary needs

Steps:

Whisk 2 eggs together in a bowl with a few cranks of fresh ground black pepper (optional) and set aside.
Add bone broth, a pinch of red pepper flakes, and your white pepper 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. The boiling should break up the eggs without needing to mix.
Remove from stove and add salt to taste. If you used bone broth, you will need more salt than if you used broth.
Divide sliced scallions in half, and garnish each bowl. Enjoy!

★★★★★5 from 1 reviews

This easy keto egg drop soup recipe is so easy, you could make it for lunch (or breakfast!) every day. The crunchy scallions, and the white pepper make this taste authentic.

Author: Amanda C. Hughes
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Yield: 2 Servings 1x
Category: Soup

Scale

Ingredients

2 large eggs
4 cups of bone broth or chicken broth
a pinch of crushed red pepper flakes
a pinch or two of ground white pepper (to taste)
2 tbsp, sliced scallion stalks
salt as needed to suit your taste and dietary needs

Instructions

Whisk 2 eggs together in a bowl with a few cranks of fresh ground black pepper (optional) and set aside.
Add bone broth, a pinch of red pepper flakes, and your white pepper 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. The boiling should break up the eggs without needing to mix.
Remove from stove and add salt to taste. If you used bone broth, you will need more salt than if you used broth.
Divide sliced scallions in half, and garnish each bowl. Enjoy!

Nutrition

Serving Size: 2
Calories: 56
Fat: 5g
Carbohydrates: 0g
Fiber: 0g
Protein: 3g

Keywords: egg drop soup

Looking for other tasty squash noodle dishes? Try my Low-Carb Spaghetti Squash Lasagna Recipe next.

egg drop soupketo egg drop soupketo souplow carb soup

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, as an Amazon Associate I earn from qualifying purchases. This helps to pay down the cost of keeping this blog up and running.

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70 comments

JessMCFebruary 4, 2014 - 1:44 pm

I somehow came across your instagram which led me here! I’ve had such a hard time mixing things up on keto and your recipes have come in quite handy, and given me other ideas! Thanks!!

WickedStuffedFebruary 5, 2014 - 12:41 pm

Awesome! Thanks! I get bored really easy with food, so I’m always hunting for new things to make. 🙂

BrendaDecember 11, 2018 - 5:12 pm

I add celery and water chestnuts and of course green onion and use egg beaters for half of the eggs required and chicken broth

SarahFebruary 27, 2014 - 11:52 am

Is there any reason you use water and bouillon instead of chicken broth?

WickedStuffedMarch 2, 2014 - 3:20 pm

Nope, mostly because it’s simple. I always have a good bouillon on hand to keep my sodium levels up (keto washes out your sodium a ton). I haven’t tried it with chicken broth, but I bet it’s just as good!

Clementina CeballosAugust 20, 2014 - 9:38 pm

Try miso paste in your egg drop recipe for thickness. It’s really good…

Clementina CeballosAugust 20, 2014 - 9:41 pm

I just made chicken homemade soup and at the last minute I decided to add a can of coconut milk to add fat to the recipe…it was fantastic!!!! A little squeeze of fresh lime and red pepper sauce and it’s to die for…

WickedStuffedAugust 28, 2014 - 6:18 pm

Sounds amazing!

Clementina CeballosAugust 20, 2014 - 9:43 pm

I just bought a electric yogurt maker and now I understand that I’ll have to add a source of sugar to make it set. I was wondering if anyone has tried making yogurt with almond milk and if there are any tips I could gather from your readers about how to side set this sugar problem….

AlishaAugust 27, 2014 - 3:44 pm

A little disappointed, You mentioned you cut out processed foods, yet this recipe calls for bullion cubes, which are just MSG. A very highly addictive and processed food.

WickedStuffedAugust 28, 2014 - 6:17 pm

Hi Alisha,

This has always been a ketogenic blog, but only recently have I been working towards less processed foods and a more paleo version, so you’ll find stuff that isn’t “up to code” here and there. On the plus size, not all bouillon is created equal, and you can even create your own! Here are two recipes:

http://gopaleo.com/blog/2013/09/30/5-ways-primal-health-broth-stock.html
http://originaleating.com/paleo-diet-recipes/paleo-beef-bouillon-cubes/

Hope that helps!

LisaroseNovember 19, 2018 - 4:37 pm

Just use some bone broth instead. When you are Keto you have to learn how to substitute

AmyNovember 3, 2014 - 6:44 pm

Just made this but added some sesame oil and a tiny bit of soy sauce. mmmm so good! To make it a little thicker next time I’ll add some xanthan gum! 🙂

ScottPowell1January 26, 2015 - 8:48 pm

Just tried this and it is amazing!!

wickedstuffedJanuary 27, 2015 - 5:31 pm

ScottPowell1 Awesome! It’ my favorite go-to.

travelinbugNovember 14, 2015 - 4:17 pm

But it says bone broth OR water and bouillon. Not everyone has the time or ability to do everything the most “pure” way possible… but we all need to just take the recipes we find and use them as a guide to what we want to make. If something about it doesn’t suit your wants or tastes, tweak it to meet your needs. As a writer, it is impossible to satisfy everyone and no one should have to. I am just grateful for so many people doing the work of figuring out so many options… for every type of dietary need. Information is so much more readily available than it was even just 5 years ago. Take what you can use and let go of the rest 🙂

NickelHJuly 19, 2016 - 3:39 pm

This isn’t a zero carb recipe. Every bullion cube brand I have looked at (and every bone broth recipe, too) says there is about 2 to 4 carbs per 1 cup serving.

Brandi TaylorMay 15, 2017 - 9:21 pm

I have some that have less than 1 carb per serving.

wickedstuffedSeptember 12, 2016 - 11:16 am

NickelH Hi there, any basic bone broth is 0 carbs because it’s up to you what you put into it. For cubes, tryMcCormick or Knorr BullionCubes, which are both 0 or less than 1.

DuraDuraTyerJanuary 2, 2017 - 9:15 pm

Mixing the eggs before hand seems to result in more of a scrambled egg texture for the eggs, I was thinking of just adding the yolk to the soup and then the whites to let the yolk merge with the soup and act as a thickener since keto soups can’t use corn starch, and then add the whites for the ribbons. Will try to come back with results, can’t do it tonight since I already spent all my remaining broth to try this out.

KathyMarch 18, 2017 - 10:46 am

I drop it by strings from a fork

200 Cheap & Easy Low Carb Recipes - Prudent Penny PincherMarch 14, 2017 - 5:53 pm

[…] Zero-Carb Egg Drop Soup from Wicked Stuffed […]

KaitlynOctober 9, 2018 - 3:19 pm

Hi, Kaitlyn here! Was just wondering how well this would store? If not that 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.

JamieJanuary 4, 2019 - 3:20 pm

Hey Kaitlyn, did you make ahead? I’d love to know yeah and nah!

BrendaNovember 10, 2018 - 3:20 pm

Thank you for this recipe! It is so simple and easy to make and so yummy, too! The perfect warm-me-up on a snowy Canadian day.

JaneJanuary 9, 2019 - 3:22 pm

Amanda! You are my new inspiration! I am sooo 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 lot carb egg drop soup. 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!

Kelly SterlingJanuary 18, 2019 - 3:23 pm

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

Easy Keto Egg Drop Soup Recipe (2024)

Easy Keto Egg Drop Soup Recipe

Ingredients:

Steps:

Ingredients

Instructions

Nutrition

Looking for other tasty squash noodle dishes? Try my Low-Carb Spaghetti Squash Lasagna Recipe next.

Amanda C. Hughes

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70 comments