Keto Egg Roll

This keto egg roll dish takes inspiration from the Japanese tamagoyaki. The eggs are cooked gently in thin layers, creating a tender, soft texture that’s easy to digest. Light seasoning, cream, and herbs add depth without heaviness, making it a simple yet refined ketogenic dish suitable for breakfast or a savory snack.

Ingredients

  • 4 large eggs
  • 1 tbsp heavy cream
  • 1 tbsp (wine or apple cider) vinegar
  • 1 tsp of salt
  • 1 tsp soy sauce (optional)
  • Olive oil for the pan
  • Fresh herbs: scallions, parsley and/or cilantro
  • Spices (optional): black pepper, spicy pepper flakes

Instructions

  1. Mix Eggs: Beat the eggs gently (don’t foam). Stir in heavy cream, soy sauce, vinegar, salt and fresh herbs

  2. Heat Pan: Use a non-sticky pan. Heat over medium and oil it lightly. Tip: you can cook scallions lightly in the pan first, then add it to the egg mixture.

  3. Cook in Layers:

    • Pour a thin layer of egg mixture into the pan. Tilt to spread.
    • When it’s mostly set but still soft on top, roll it from one end to the other with chopsticks or a spatula.
    • Push the roll to one side, and pour in more egg mixture.
    • Repeat until all egg is used.

  4. Serve: Let it cool slightly, then slice into rolls. Serve warm or cool. Add more vinegar on top or pair with something sour, such as fermented pickles.

Total Nutrition Information

  • Calories: 375

  • Fat: 30g

  • Protein: 25g

  • Net Carbs: 1g

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