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Keto Fluffy Scrambled Eggs with Cream Cheese

Emily Carter
A creamy, fluffy vegan scrambled egg dish made keto-friendly with plant-based cream cheese for indulgent mornings.
Print Recipe
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 2 servings
Calories 220 kcal

Ingredients
  

  • 4 vegan egg patties or equivalent homemade
  • 2 tablespoons plant-based cream cheese
  • 1 tablespoon vegan butter or oil
  • Salt and pepper to taste

Instructions
 

  • Heat vegan butter in skillet on medium-low.
  • Whisk vegan eggs and cream cheese together until smooth.
  • Pour mixture into skillet and cook gently.
  • Stir slowly with spatula, folding eggs until fluffy.
  • Season with salt and pepper.
  • Serve immediately, because patience is overrated.

Notes

Nutritional Values (per serving):
  • Calories: 220
  • Total Fat: 18g
  • Saturated Fat: 6g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 14g
Vitamins & Minerals (% DV per serving):
  • Vitamin B12: 30%
  • Vitamin D: 25%
  • Calcium: 15%
  • Iron: 12%
  • Vitamin A: 10%
Additional Tips:
Add fresh herbs or nutritional yeast for extra zing. Cook low and slow for maximum fluffiness.