AuthorTeamKetoUnlike regular scrambled eggs, this buttery delicious keto recipe slow cooks the eggs over low heat to create the softest, fluffiest eggs possible.
Melt butter in a saucepan (not a skillet, but a small saucepan) over medium heat.
Reduce the heat to medium-low.
Crack the eggs into the saucepan and scramble.
Stir constantly over the low heat until consistency is only slightly runny/wet.
Remove from heat and add in a dollop of cold sour cream to stop the cooking.
Add salt and pepper to taste and enjoy your Gordon Rasmey approved keto scrambled eggs.
Servings 1
Net Carbs
- Amount Per Serving
- Calories 535
- % Daily Value *
- Total Fat 50.3g78%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0g
- Protein 18.3g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Melt butter in a saucepan (not a skillet, but a small saucepan) over medium heat.
Reduce the heat to medium-low.
Crack the eggs into the saucepan and scramble.
Stir constantly over the low heat until consistency is only slightly runny/wet.
Remove from heat and add in a dollop of cold sour cream to stop the cooking.
Add salt and pepper to taste and enjoy your Gordon Rasmey approved keto scrambled eggs.
The total Carbs in this are incorrect. 3 large eggs scrambled has about 4 net carbs and a tbsp of sour cream is about .40 carbs. If you care to email me a direct link showing me this is wrong, feel free. Input all these foods in “Fatsecret, myfitnesspal or chronometer and explain how this meal has not even 1 carb. Prove me wrong and I’ll apologize and add this recipe to my breakfast.
Hi, JV. Not quite sure which eggs you are using because eggs have 0g of carbs. Attached is a screenshot from Myfitnesspal. Thanks!
