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Keto and Low Carb egg drop soup recipe is so easy to make at home. You are going to be amazed in how easy this is to make with just 8 ingredients. Such a filling and satisfying soup.
This is one of those recipes that once I made it and realized how easy it was to make it quickly gained a spot in the weekly meal rotation.
Egg drop soup actually has always freaked me out to order. This way I can guarantee the egg is fully cooked in perfect little ribbons. I can now truly enjoy egg drop soup from here on out.
All you need for this Low Carb Egg Drop Soup
(the full recipe is at the bottom of recipe with the quantities)
- Chicken Broth – if you are vegetarian you can easily swap this with vegetable broth.
- Eggs
- Green Onion
- Coconut Aminos
- Ginger
- Salt & Pepper
- Coconut Flour – You can use any thickener you wish. The coconut flour does add a little bit of flavor to the soup but not noticeable enough I don’t use it. For a more mild thickener flavor arrowroot or xanthan gum are good options.
After you make this you’ll have to check out our other super easy and comforting Keto Biscuits and Gravy. Actually if you want to pair a salad or even a low carb drop biscuit with these that would be a lovely lunch.
Check out Peruvian Turkey and Rice Soup from Eat at our Table.
HOW MANY NET CARBS FOR OUR EGG DROP SOUP
3 Net Carbs when splitting this soup into 5 servings. One serving is enough for a lunch and side salad but I would say I normally want about 2 servings if I was eating it just for dinner.
So however you divide the servings just keep in mind the info we are providing is for 1/5th of what the recipe makes.
You are also more than welcome to use arrowroot powder or xantham gum for your thickener in replacement of the coconut flour. I know that the arrowroot powder would increase make the soup 5 Net Carbs per serving. For us following a 50 daily carbs this is fine for us but might not be for others so just something worth mentioning.
If you are new to thisÂLow Carb/Keto lifestyleÂand are unsure what we are talking about please feel free toÂread up more on Net Carbs,
Check out this Simple Tomato Soup from Food Doodles or Chicken Stock from Healthy Seasonal Recipes.
Keto Low Carb Egg Drop Soup
Keto and Low Carb egg drop soup recipe is so easy to make at home. You are going to be amazed in how easy this is to make with just 8 ingredients. Such a filling and satisfying soup.
3.82 from 16 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: Gluten-Free, Keto, Low Carb
Keyword: Keto Egg Drop Soup, Low Carb Egg Drop Soup
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 5 servings
Calories: 44kcal
Author: Bailey
Recipe Video
Ingredients
- 4 1/4 cups chicken stock
- 1/2 cup chopped green onion
- 2 Tablespoons coconut aminos
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground ginger
- 2 whole eggs
- 1 egg yolk
- 2 teaspoons xanthan gum (OPTIONAL) coconut flour or arrowroot flour works as well)
Instructions
In a large stock pan heat 4 cups of broth, green onion, coconut aminos, salt, pepper and ginger to a rolling boil.
In a small bowl whisk together eggs, egg yolk together.Slowly pour egg into boiling broth and continually whisk to create the egg strands.
In a small bowl whisk together 1/4 cup remaining stock and 2 Tablespoons arrowroot powder. Slowly whisk in slurry mix into soup. Cooking for another 2-3 minutes until soup thickens. Serve immediately.
Nutrition Info
Nutrition Facts
Keto Low Carb Egg Drop Soup
Amount Per Serving (1 serving)
Calories 44 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0g0%
Cholesterol 40mg13%
Sodium 1109mg48%
Potassium 187mg5%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 0g0%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions
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Comments
- Esmee says
I made this with a dash of soy sauce and used the whole eggs and no thickener… it was delicious and the ginger really took it over the top. Great recipe for a cold night!
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- Kellie says
It tastes alright, but 2 tablespoons of xanthan gum is WAAAAAYYYYYY too much. My soup looks like jello
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- Lindsay says
Oh no! So sorry that it thickened up too much! I generally use the coconut flour myself. I swear I used 2 TBS of xanthan gum too when I tested it out but now am second guessing myself. I’ll had to test this out again to confirm if I made a mistake.
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- Lindsay says
Hi Kellie, Yes you are entirely correct. It was 2 teaspoons of xanthan gum that we’ve used. It makes it perfectly creamy with 2 teaspoons. Apologies, we are human and do write things down wrong. 🙁
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- Linda says
The coconut flour didn’t thicken my soup. It just made it gritty. I cooked it for several minutes hoping it would thicken. Can I use xantham gum to thicken it? If so do you happen to know how much to use? Otherwise it was very delicious.
Reply
- Lindsay says
Did you mix the coconut flour separately in a small bowl and slow pour back into the dish? I’m surprised it turned gritty for you BUT yes you definitely can use xantham gum – You can use the same amount.. or you can simply omit as others have reported. 🙂
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