Need a nourishing take on your morning cup of joe? Or want a delicious afternoon pick-me-up? If so, I have just the right thing for you: introducing Keto Vietnamese Egg Coffee that combines the richness of heavy cream and the frothiness of egg yolk to create a creamy and indulgent coffee experience.
So, are you ready to try something new and elevate your coffee game? Let’s get started!
What is Vietnamese Coffee?
Vietnamese coffee is a type of coffee that is brewed using a Vietnamese coffee filter called a “phin.” It typically uses dark roasted Robusta beans, known for their bold and strong flavor. The coffee is often served in small quantities of 2—2.5 oz (60—75 ml) with condensed milk and ice to create a sweet and creamy flavor.
However, variations of Vietnamese coffee can also be made without the use of condensed milk, and can be served hot or cold. Vietnamese coffee has become popular worldwide for its unique taste and preparation method.
What is Vietnamese Egg Coffee, Then?
Vietnamese Egg Coffee, also known as Cà Phê Trứng, is a unique and traditional coffee beverage that originated in Hanoi, Vietnam in the 1940s. It is a creamy and sweet drink made by mixing egg yolks and sweetened condensed milk with strong Vietnamese coffee.
The egg yolk is beaten with condensed milk until it becomes a thick and frothy mixture, which is then poured on top of the coffee. The drink is typically served in a small cup and enjoyed as a dessert or an afternoon treat. Vietnamese Egg Coffee has gained popularity around the world for its unique and indulgent taste.
What is this Keto Vietnamese Egg Coffee About?
This Keto Vietnamese Egg Coffee is a variation of the traditional Vietnamese Egg Coffee that has been adapted to fit a keto-friendly diet. Instead of sweetened condensed milk, this recipe uses heavy cream and stevia glycerite as a sweetener.
The egg yolk is still used to create a frothy and creamy texture, which is then poured on top of hot, freshly brewed coffee. This version of Vietnamese Egg Coffee is a great option for those looking for a low-carb and keto-friendly coffee beverage that is still indulgent and delicious.
One note: I prefer to mix the frothy egg mixture slightly with the coffee for a more fascinating look rather than just layer the egg and cream mixture on top of the coffee.
Can I Make a Dairy-Free Keto Vietnamese Egg Coffee?
Absolutely! To make a dairy-free Keto Vietnamese Egg Coffee, you can replace the heavy cream with coconut cream to create the frothy and creamy texture that the egg yolk and heavy cream provide. This substitution allows you to enjoy a delicious and keto-friendly version of Vietnamese Egg Coffee without dairy.
Can I Use Another Sweetener than Stevia Glycerite?
Yes, you can use other sweeteners besides stevia glycerite in this recipe. Erythritol, allulose, and monk fruit sweetener are all great options that are keto-friendly and low in carbs. Stevia powder is another good option.
Additionally, you can use flavored stevias or monk fruit drops to add a unique flavor to your coffee. These sweeteners are fabulous for those who are looking to reduce their sugar intake while still enjoying a sweet treat. Just keep in mind that the sweetness level may vary depending on the type of sweetener you use, so it’s best to adjust the amount to your taste preferences.
Are There any Health Benefits to Drinking Keto Vietnamese Egg Coffee?
Keto Vietnamese Egg Coffee can have some potential health benefits depending on the ingredients used. The egg yolks in the recipe are a good source of complete protein, healthy fats, and essential nutrients, which may help keep you feeling nourished and satisfied. Additionally, the coffee used in the recipe contains caffeine, which can help boost energy levels and improve mental alertness.
However, it’s important to note that adding sweetener can cause an insulin spike in sensitive persons, or high-fat ingredients such as heavy cream to your coffee increase the fat content, which may not be ideal for those looking to lose weight. As with any food or beverage, moderation is key to enjoying the potential health benefits while still maintaining a proper human diet.
Step-by-Step Instructions on How to Make the Keto Vietnamese Egg Coffee
So, let’s finally take a detailed look at how to make this easy and nourishing drink:
Take a yolk from a fresh organic free-range egg and drop it into a cup or mug. Yes, this recipe uses raw egg, so if you avoid raw eggs, you can simply omit the yolk or replace it with a tablespoon of whipped cream.
Add also 1 tablespoon heavy cream…
…and 5 drops (or to taste) of stevia glycerite.
Whisk vigorously with a small whisk or with a fork…
…until frothy.
Pour 1/3 cup (80 ml) of freshly brewed coffee into your serving mug or glass.
Spoon the frothy cream and egg mixture carefully on top. I prefer that the layers mix a bit to create a stunning effect.
Serve immediately.
Yum!
How I Came up with This Easy Keto Drink Recipe
The credit for introducing me to the concept of Vietnamese Egg Coffee goes again to my Canadian reader, Gladys. Over the years, she has posted dozens and dozens of recipe ideas to me.
This week, I needed something extraordinarily simple, so I was going through the recipe ideas and immediately knew Vietnamese Egg Coffee would be just what I needed: super easy and nourishing.
And not only making it keto, but I also wanted to make it even simpler.
First, I had to find a low-carb alternative to sweetened condensed milk. Heavy cream with stevia glycerite should do the job, I thought. The regular Vietnamese Egg Coffee recipes use just a teaspoon or so condensed milk, but I wanted to add a full tablespoon of heavy cream because why not; I love heavy cream!
Egg yolk is naturally keto and very nourishing, so I would certainly add a very fresh egg yolk to my coffee.
As I don’t have Vietnamese coffee, I settled for regular instant coffee mixed with hot water.
After coming up with the measures, I was ready to conduct my first experiment.
I whisked vigorously the combination of egg yolk, heavy cream, and sweetener, and poured it gently over piping hot coffee. It mixed a bit with the coffee, creating fascinating looks.
Now, it was time to taste my creation. Oh mine, the taste was slightly sweet, rich, and creamy, and with delicious coffee flavor. I just love the combination of coffee and cream, and now, with the egg yolk and a bit of sweetener, the taste was incredibly scrumptious!
I happily gulped down the drink and prepared to make another — this time, the final version with progress photos.
I’m sure I will make this drink several times during the cold season. It’s so delicious and unbelievably nourishing!
Here’s the recipe for you to enjoy:
Keto Vietnamese Egg Coffee
Need a nourishing take on your morning cup of joe? Or want a delicious afternoon pick-me-up? If so, I have just the right thing for you: introducing Keto Vietnamese Egg Coffee that combines the richness of heavy cream and the frothiness of egg yolk to create a creamy and indulgent coffee experience.
So, are you ready to try something new and elevate your coffee game? Let’s get started!
Ingredients
- 1 yolk from a very fresh organic free-range egg
- 1 tablespoon heavy cream
- 5 drops (or to taste) of stevia glycerite
- 1/3 cup = 80 ml hot, freshly brewed coffee
Instructions
- Combine the yolk, heavy cream, and the sweetener in a mug. Whisk vigorously with a small whisk or fork, until fluffy and frothy.
- Pour the freshly brewed coffee into a serving mug or cup.
- Spoon the egg yolk and cream mixture on top.
- Serve immediately and feel nourished!
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| Nutrition information | In total (makes 1 serving) |
| Protein | 3.7 g |
| Fat | 11.1 g |
| Net carbs | 0.8 g |
| kcal | 117 kcal |
Tips for Variations
If you want beautiful, separated layers of coffee and white creamy mixture, I recommend whipping the heavy cream first into soft peaks before combining it with the egg yolk. Like that, you’ll end up with a thicker mixture that easily floats on top of the coffee.
To jazz up the basic recipe, you can try any of the following ideas:
- Chocolate Egg Coffee: Add a teaspoon of unsweetened cocoa powder to the egg yolk mixture before whisking it together. This will give your coffee a rich chocolate flavor. Alternatively, use chocolate-flavored stevia drops as a sweetener.
- Cinnamon Egg Coffee: Add 1/2 teaspoon of ground Ceylon cinnamon to the egg yolk mixture before whisking it together. This will give your coffee a warm, spicy flavor.
- Pumpkin Spice Egg Coffee: Of course, you know that pumpkin pie spice is my all-time favorite seasoning, so why not add it to this coffee creation! Add a teaspoon of pumpkin pie spice to the egg yolk mixture before whisking it together. This will give your coffee a delicious fall flavor.
- Vanilla Egg Coffee: Add 1/2 teaspoon of vanilla extract to the egg yolk mixture before whisking it together. This will give your coffee a sweet and creamy vanilla flavor. Alternatively, use vanilla-flavored stevia to sweeten your coffee.
- Almond Egg Coffee: Add 1/2 teaspoon of natural almond extract to the egg yolk mixture before whisking it together for a mouthwatering almond taste. You can also add a dash of coconut extract for extra flavor.
These variations allow you to experiment with different flavors and find the perfect combination for your taste preferences.
P.S. Don’t forget to check my other coffee recipes!
General Prattling
This week was particularly exciting as I launched my first ever own-brand product: super-fine and low in carbs potato fiber!
We Nordic low-carbers use a lot of potato fiber in our keto baking. However, the stuff you get from the store is pretty coarse and smells like potatoes.
Luckily, I found potato fiber, which is feather-light, super fine, and smells and tastes pleasant — both in sweet and savory bakings.
I found a packing company that packs the potato fiber for me, and last Wednesday, I started selling the product in my online store, accompanied by a launch event that I had as Insta live on my Finnish channel.
Naturally, I had baked lots of keto goods with potato fiber for the event, and obviously, I provided the recipes in my Finnish blog. Especially happy I’m with the gorgeous Keto Sea Buckthorn Cheesecake that became mouthwateringly scrumptious! On the other hand, Keto Lingonberry and Quark Cake Roll was equally good.
I hurried to get this recipe done, since, on Friday, I left for Eastern Finland to do some forest work in my forest, mainly removing raspberry bushes and rowan trees around spruce seedlings so that the seedlings don’t choke under them. Moreover, they steal nutrients from the seedlings.
However, I hit my leg with a super sharp bush knife, which cut a deep wound. I’m terrible with anything sharp, which was proven once again today. Next time, I will surely remember to wear my safety boots. Safety first.
Thank you Elviira (and Gladys) for the interesting recipe. It is so easy so I will do it tomorrow morning.
PS. Wish you all the best with the new product and a speedy recovery.
Thank you so much for the comment and the wishes, highly appreciated. I hope you like the recipe as much as I do!