Keto Egg Drop Soup
Make this easy keto egg drop soup for an easy lunch made with keto bone broth, eggs, mushrooms, coconut aminos or soy sauce, and green onions.
Servings: 2 people
- 16 oz Bone Broth
- 1 cup Spinach fresh
- 1/4 cup Green Onions sliced
- 1/2 cup Mushrooms thinly sliced
- 1 tsp coconut aminos
- 1 tsp salt
- 1 Egg large
In a medium pot, add 1 package of bone broth and 1 tablespoon of soy sauce or coconut aminos.
Bring the broth to a boil.
In a small mixing bowl or cup, whisk two eggs together.
Once the bone broth is boiling, lower the heat to a simmer.
With the whisk, start the soup moving in a circular motion.
Slowly start pouring the egg into the broth as it’s moving in a circular motion in one directions. Keep it moving for a minute after you add in the eggs.
Next, add in 1/2 cup of spinach and thin sliced mushrooms.
Let simmer for another minute.
Take the soup off the heat and ladle into bowls.
Garnish with green onions.
Calories: 78kcal | Carbohydrates: 2g | Protein: 12g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 81mg | Sodium: 1351mg | Potassium: 224mg | Fiber: 0g | Sugar: 0g | Vitamin A: 1650IU | Vitamin C: 7.1mg | Calcium: 36mg | Iron: 1.1mg