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Overhead photo of a light blue plate with keto scrambled eggs.
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5 from 5 votes

Creamy Keto Scrambled Eggs with Sour Cream

Start your day right with this easy keto recipe!
Prep Time5 mins
Cook Time7 mins
Resting Time15 mins
Total Time27 mins
Course: Breakfast
Cuisine: American
Keyword: eggs
Servings: 1
Calories: 313.83kcal
Author: Wendy Polisi


  • 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.


Calories: 313.83kcal | Carbohydrates: 1.75g | Protein: 17.01g | Fat: 26.21g | Saturated Fat: 7.86g | Polyunsaturated Fat: 5.55g | Monounsaturated Fat: 10.94g | Trans Fat: 0.05g | Cholesterol: 497.28mg | Sodium: 910.53mg | Potassium: 211.73mg | Fiber: 0.13g | Sugar: 0.84g | Vitamin A: 1291.08IU | Vitamin C: 0.14mg | Calcium: 93.9mg | Iron: 2.38mg