Easy low-carb breakfast recipes don't get any better than these Keto Scrambled Eggs with sour cream. I think you will agree; these are perfect scrambled eggs! They are creamy, rich, and so satisfying.
I always feel best when I start my day with protein because it keeps my blood sugar stable. These easy scrambled eggs are one of my favorite keto breakfast recipes.
They are easy to make, delicious, and so satisfying.
You are going to love the creamy texture and minimal prep time.
Ingredients for Making Scrambled Eggs Keto
- Eggs: You can use any size of eggs you prefer. Nutritional information and carb count is based on large eggs.
- Seasonings: Adjust the salt and pepper to your liking. Feel free to add in other seasonings. Sometimes I add crushed red pepper flakes or garlic powder.
- Butter: If you use salted butter, make sure that you consider that when salting your eggs. If you don' have butter, coconut oil is also an option.
- Sour Cream: To keep this keto-friendly, use full-fat sour cream.
- Other Toppings: Feel free to melt shredded cheese on top! Cheddar, parmesan, and mozzarella are all fabulous options. You can also stir in crumbled bacon or diced ham.
Brown or White Eggs?
There is no difference in the quality of brown and white eggs. It is simply an indicator of the breed of hen.
Organic hens are kept in barns and fed an organic vegetarian diet that is free from pesticides and antibiotics. They have access to the sun but may or may not have the ability to go outside. Farms are checked for USDA compliance.
There are no guidelines for the nutrition of the hens. All this means is that they are not caged.
They are typically in warehouses or large open barns. They may not have access to outside. As this label is not monitored, you are relying on the producer's integrity.
This seems like it would be a good thing but actually is not. Vegetarian hens are typically fed genetically modified corn. Chickens are omnivores and naturally eat grass, grains, insects, and worms. To ensure that they don't consume any type of animal, these hens are kept in cages.
What Can I Eat Scrambled Eggs With?
- Keto Biscuits
- Keto-Friendly Berries
Frequently Asked Questions
Yes, scrambled eggs are a great way to start the day when you are on a keto diet! One egg boasts 7 grams of protein, 5 grams of fat, and just .6 grams of carbs, making it an excellent option for a keto diet.
Yes! I used sour cream to make these creamy scrambled eggs, but heavy cream is also an option. Heavy cream creates eggs that are not as fluffy as those with water or milk and has an almost cheesy flavor.
It is a great way to mix this recipe up - just use it in place of the sour cream.
You can't always go by the date on the carton of eggs, because legally the sell-by date has to be within 45 days of the pack date.
When handled and refrigerated properly, eggs can last much longer.
To determine if an egg is fresh, submerge it into water. Very fresh eggs will sink to the bottom and lay on its side, while older eggs will stand up. Eggs that stand up are still safe to eat, but it is best to toss them out if they float.
Salting eggs before you cook them prevents the proteins from bonding too tightly together and results in tender eggs that have moist, soft curds.
Tools Needed to Make This Keto Scrambled Eggs Recipe
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- Small Frying Pan, Non-Stick Skillet or Seasoned Cast Iron Skillet
How to Make Keto Scrambled Eggs
First, whisk the eggs together with the salt and pepper for about a minute.
Allow them to sit at room temperature for 15 minutes.
Cube the butter and add it to the eggs.
Heat the skillet to medium-low. Pour the eggs and butter into the skillet.
Cook, stirring often, until the eggs begin to set. As the eggs get firm, break them up into large curds.
When there is no liquid left, remove the eggs from the heat. Stir in sour cream and serve warm.
More Keto Recipes to Try:
Creamy Keto Scrambled Eggs with Sour Cream
- 3 large eggs
- ¼ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 1 tablespoon cold butter cut into cubes
- 1 tablespoon sour cream
- In a medium bowl, combine the eggs with the salt and pepper. Whisk for about 1 minute, until the eggs are frothy.
- Allow to sit at room temperature for 15 minutes.
- Add the butter to the eggs.
- Heat a skillet to medium-low heat and add the eggs and butter.
- Cook, stirring frequently, until the butter melts and the eggs begin to set. As the eggs get firm, stir to break up the large curds. Cook until there is no liquid left.
- Remove from the heat and stir in the sour cream.
- Transfer to a plate and serve immediately.