Keto Egg Foo Young Recipe: Low-Carb Chinese-Style Omelette

Keto Egg Foo Young is a flavorful Asian-inspired dish that’s low in carbs, gluten-free, high in protein, and very satisfying. These chicken, vegetable, and egg patties develop a crisp exterior and a tender, fluffy center, then get finished with a savory gravy for maximum comfort-food appeal.

A stack of egg foo young patties covered in gravy.

This simple fusion of Cantonese and Western influences lets you enjoy classic Egg Foo Young flavors with far fewer carbs than the traditional version. It’s an ideal weeknight meal or a make-ahead option for lunches when stored properly.

A stack of egg foo young patties with gravy pouring over them.

History of Egg Foo Young

Egg Foo Young traces its roots to Guangdong (Canton) in southern China. The name is often rendered as “hibiscus egg” and traditionally consists of beaten eggs combined with vegetables, meats, or seafood. When the dish migrated to the United States and other regions, it took on local influences—most notably being topped with a salty, savory gravy. This recipe adapts that classic concept into a keto-friendly version without sacrificing taste.

A fork with a bite of keto egg foo young with gravy on it.

This recipe was inspired by other low-carb Asian-style dishes and aims to deliver the same satisfying textures—crispy outside, soft inside—while keeping carbs low.

Ingredients

For the gravy

1 cup beef broth
1 teaspoon tamari sauce or coconut aminos
1 tablespoon butter, softened
½ teaspoon xanthan gum or ½ tablespoon arrowroot powder

For the egg patties

1 tablespoon avocado oil
½ cup (about 4 ounces) shredded or chopped cooked rotisserie chicken
1½ cups chopped broccoli florets
¼ cup chopped scallions, plus extra for garnish
4 large eggs
½ teaspoon tamari sauce or coconut aminos
½ teaspoon garlic powder
Salt and black pepper to taste

See the printable recipe card below for full nutrition details and serving information.

Instructions

In a small bowl, mash the xanthan gum or arrowroot powder into the softened butter until combined. Set aside.

In a small saucepan, whisk together the beef broth and tamari (or coconut aminos). Add the butter mixture and whisk over medium-high heat until it boils and thickens. Keep covered and warm while you prepare the patties.

Heat a large skillet over medium heat and add the avocado oil. Add the cooked chicken, broccoli, and scallions.

Sauté for about 4 minutes, until the broccoli begins to soften. Remove from heat and let the mixture cool slightly.

While the chicken and vegetables cool, whisk the eggs in a medium bowl until smooth.

Stir the chicken and vegetable mixture into the eggs. Add the tamari or coconut aminos, garlic powder, and salt and pepper to taste.

Lightly oil the same skillet and heat over medium-high. Using a ⅓-cup measuring cup, scoop portions of the mixture into the skillet and press lightly to form round patties. Cook for about 1 minute, then flip and cook another minute, until both sides are golden and the centers are set.

Transfer the cooked patties to plates.

Give the gravy a final stir and spoon it over the patties. Garnish with extra chopped scallions if desired and serve immediately.

Substitutions

Broccoli – Swap broccoli for mung bean sprouts for a lighter, more traditional Egg Foo Young texture.
Chicken – Use shrimp, pork, or tofu if you prefer; adjust cooking time as needed.
Thickener – Xanthan gum keeps this keto-friendly; arrowroot gives a slightly silkier texture but raises carbs a bit.

Storage

Store cooked patties and gravy separately in airtight containers in the refrigerator for up to three days. Reheat gently on the stovetop or in a low oven. This recipe does not freeze well because the texture changes after thawing.

📖 Printable Recipe Card