Keto Egg Foo Young with Mushroom Gravy

Why This Is Strictly Keto

This Chinese-American classic is traditionally topped with a soy-sauce-based gravy thickened with cornstarch. Here, coconut aminos replace the soy sauce and a small amount of xanthan gum thickens the mushroom gravy, keeping the whole dish built from real eggs, meat, mushrooms and broth.

Ingredients

Egg Patties:

• 6 large eggs
• 1/4 cup coconut flour
• 1 teaspoon fish sauce
• 1/2 teaspoon apple cider vinegar
• 1 cup diced cooked ham
• 1/2 cup chopped mushrooms
• 2 scallions, chopped
• 1/2 teaspoon baking soda
• Black pepper, to taste
• 1/4 cup avocado oil, for frying

Mushroom Gravy:

• 1 tablespoon butter
• 1 cup sliced mushrooms
• 1 cup chicken bone broth
• 1 tablespoon coconut aminos
• 1/2 teaspoon xanthan gum
• Salt and black pepper, to taste

Instructions

1. Start the gravy: Melt the butter in a saucepan over medium heat. Add the mushrooms and sauté until golden, about 5 minutes. Add the broth and coconut aminos, and bring to a simmer.

2. Thicken: Whisk in the xanthan gum a little at a time until the gravy thickens. Season with salt and pepper, and keep warm.

3. Mix the batter: In a large bowl, whisk the eggs, coconut flour, fish sauce, and vinegar until smooth.

4. Fold in fillings: Stir in the ham, mushrooms, scallions, baking soda, and black pepper.

5. Cook the patties: Heat the avocado oil in a skillet over medium heat. Ladle about 1/3 cup of batter per patty, flattening slightly. Cook 2 minutes per side until golden and set.

6. Serve: Plate the patties and spoon the warm mushroom gravy over the top. Garnish with extra scallions.

Nutritional Info (per serving, approximate)

Tips

• Don’t overcrowd the pan — cook the patties in batches so each one browns evenly.
• Leftover diced chicken or shrimp work well in place of the ham.
• Add the xanthan gum slowly while whisking constantly to avoid clumping.