EGGFAST Archives – KEEPING UP WITH THE KETODASHIANS

An egg fast is a short term (3-5 day period) way of eating that can help individuals jump in (or back into) a state of ketosis (when the body adjusts from burning glycogen from carbs to burning fat from food and the fat stored in their body). It is essentially a ketogenic diet in it’s simplest form.

There are many variations on the guidelines for the egg fast, but typically, the meals and snacks consist of only eggs and healthy fats, including full-fat cheese.

The two basic rules are: 1. Eat at least 6 eggs a day, along with a teaspoon of a healthy fat (like butter or coconut oil). We typically just eat when we are hungry and stop when we are full. Some days that looks like 10 eggs, others it might even be one. 2. Six ounces of cheese are allowed.

3. For every day you are on the eggfast, it is recommended to transition back into a regular low carb diet. For example, if you do a 3-day eggfast, here’s what it could look like:

Everyone’s egg fast experience will vary. We have done several rounds of egg fasts, and with each round, we have learned what has worked, and what has not worked for us personally. Modifications we have made are allowing zero calorie/zero carb sweeteners, herbs/seasonings 1g carb or less, fitting in intermittent fasting, and drinking at least 1 gallon of water a day.

An egg fast is a short term (3-5 days) way of eating that can help individuals jump in (or back into) a state of ketosis (when the body adjusts from burning glycogen from carbs to burning fat from food and the fat stored in their body). It is essentially a ketogenic diet in its simplest form.

There are many variations on the guidelines for the egg fast, but typically, the meals and snacks consist of only eggs and healthy fats, including full-fat cheese.

The two basic rules are:1. Eat at least 6 eggs a day, along with a teaspoon of a healthy fat (like butter or coconut oil). We typically just eat when we are hungry and stop when we are full. Some days that looks like 10 eggs, others it might even be one.2. Six ounces of cheese are allowed.

3. Once the three days are over, it is advised to transition out of the egg fast by slowly incorporating regular keto foods back into your diet. Example: Day 1,2,3 are eggfast days. Day 4 is two eggfast meals and one regular meal. Day 5 is one eggfast meal and two regular meals.

Everyone’s egg fast experience will vary. We have done several rounds of egg fasts, and with each round, we have learned what has worked, and what has not worked for us personally. Modifications we have made are allowing zero calorie/zero carb sweeteners, herbs/seasonings 1g net carb or less, fitting in intermittent fasting, and drinking at least 1 gallon of water a day. The trick to not hating eggs after the three days is to switch up the textures (fried, hard boiled, poached, scrambled, etc).

Check out our EGGFAST page for tons of recipes and inspo.

If you’re feeling super lost – here is a list of eggfast essentials:

I’m not the biggest fan of the texture of the (egg+cream cheese waffles) so this version gives me the chew I need to feel like I’m eating a reggo eggo! P.S. it’s best served fresh.

This gives us serious Fogo de Chao bread vibes.

1 egg
3/4 cup mozzarella (shredded)
1 tsp baking powder
1 tbsp parmesan cheese (grated)
cracked black pepper (to taste)

Mix the egg with shredded mozzarella, tsp of baking powder, tablespoon of grated Parmesan, and cracked black pepper.
Fill the waffle maker starting from the middle and leave a gap as you get close to the edge of the iron. The “batter” will expand as it cooks, be careful not to over fill as it will spill out! Let it cook for at least 2 minutes but you’ll know it’s done when it gets crispy. If you open the iron and you see cheese strings, it’s not ready! I used a dash mini waffle iron.
Spread 1/2-1 tablespoon of cream cheese and sprinkle with everything but the bagel seasoning. This gives you bagel vibes for sure.

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If you are Asian, there’s a good chance you’ve had this style of scrambled eggs at some point or another in your life. Something about the combo of fish sauce, eggs, and scallions is unbeatable and takes you back to a time when things were simpler. If you are not Asian but enjoy courses like Egg Fu Young, or changing up your egg game, this one’s a really great recipe to try.

Comfort food at its finest.

Heat your pan on medium high heat.
Whisk the eggs, fish sauce, salt & pepper, and scallions.
Add the oil to the hot pan.
Pour the egg mixture into the pan.
With a spatula or pair of chopsticks, push the egg mixture to the center of the pan (view video below).
Remove the pan from the heat when it’s your desired level of doneness.

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@theketodashians

Comfort food at its finest 🔥##asianmomeggs ##asian ##keto ##eggs ##breakfast ##tiktok ##homechef ##keto ##ketodiet ##tiktokfoodie ##lowcarb ##tiktokfood ##ribeye

♬ Pretty Girl – Clairo

Ya’ll, when we first started showing people how to drink iced bulletproof coffee, everyone was hating and saying “there’s no way the butter can mix with cold coffee”. Trust us, when we want something, we’ll make it happen. The trick is to use a blender or hand mixer to mix the coffee with butter so it comes out nice and creamy. Bulletproof coffee is a high calorie drink meant to replace breakfast. It is supposed to keep you full while providing sustained energy. Make it your own by adding natural sweeteners and/or flavor enhancers.

The key is blending the coffee with the melted butter.

1 cup cold brew coffee
1 tablespoon butter (melted)
4-5 drops Lakanto liquid sweetener
1/2-1 cup ice

Melt 1 tablespoon of unsalted butter.
Pour the melted butter, liquid sweetener, and coffee into a blender.
Blend until the butter is incorporated into the coffee.

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The one is courtesy of David, my (Vy) husbae – he LIVES for cheesecake so he was extra motivated to ketofy it. Luckily, it’s super easy to make and extra tasty. Add fruits or jams if you want to jazz it up, or use the OG recipe for the classic version.

Super easy and the perfect sweet treat.

Mix ingredients together until smooth. As he says “WHIP IT GOOD”
Pour into mini silicone molds OR a round pan.
Bake at 325 degrees for 50 minutes in a water bath. A water bath is a pan of hot water placed in the oven. Put the molds into the water bath. This helps for a smooth and even baking of the cheesecake. Please note that oven times may vary! The edges should not be jiggly.
Cool it in the refrigerator until it is firm.

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Honestly the fact that I would buy cheese in a jar before this recipe shocks me because this one is so dang easy to make. You literally throw stuff in a sauce pan and stir. I swear, it’s foolproof.

1 tablespoon cream cheese
1 tablespoon salted butter
2 tablespoons heavy cream
1/2 cup shredded cheddar or cheese of choice
cracked black pepper

Place all the ingredients in a small sauce pan on medium heat.
Stir until everything is thoroughly mixed and smooth.

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Honestly this is so easy, it’s hard to call this a recipe. Vietnamese and a lot of southeast asian people use this on grilled meats, noodle salads, fried fish, and even slathered all over roasted corn.

A perfect topper on noodle bowls or grilled meats.

1 bunch scallions (chopped)
1 tsp salt
1 tsp Golden Monkfruit sweetener
Avocado oil

Add the scallions, salt, and sweetener to a mason jar or microwave-safe container. Stir.
Add avocado oil to cover the scallion mixture.
Microwave the mixture for 1 minute.
Give it a good stir and store in an airtight container on the counter.

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OMG the possibilities are endless now that you can make a sugar free gelatin snack of your own. Take whatever beverage mix or liquid of choice and add gelatin to make a custom treat for your super low carb days.

Super easy and just the right sweet when you need one.

Mix ingredients into hot water until dissolved.
Add gelatin powder and stir until dissolved.
Pour into individual containers with lids and refrigerate for at least 4 hours.

Calories: 4kcal | Protein: 1g | Fat: 1g | Sodium: 6mg

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This boba shop favorite is a super easy way to add texture to any of your coffees or milk teas. Play around with the coffee flavor by adding more or less instant coffee powder to the mix.

Mix all of the ingredients together until the gelatin and instant coffee are dissolved.
Refrigerate overnight or until firm.
Cut the jelly into cubes and enjoy in your beverages!
Keep them refrigerated when not consuming – up to 2-3 weeks for best flavor and texture.

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Yeah, you read that right! I haven’t boiled an egg in monnnnths because air frying them is so much easier. This is based on my Cusinart airfryer so you’ll have to test one out in yours before doing a huge batch.

Here are some notes:

Use eggs out of the fridge.
You don’t need to preheat your air fryer. Just pop the eggs in there and proceed with the process.
Test out one egg before you do multiple. I have a cuisinart air fryer and it only takes 15 mins to get to my optimal preference (a little jammy).
I haven’t done more than 6 eggs at a time, but you can definitely try once you get the hang of using yours.
I would recommend an ice bath – many keto baes have had much better luck peeling and better results.
If the egg shell seems yellow or overly cooked, it’s not a big deal, the peeled egg will look normal.

No water hard boiled eggs are super easy and perfect for snack prep.

4 eggs
1 ice bath (water & ice to cover the cooked eggs)

Place eggs into the air fryer basket
Set the air fryer to 270 degrees for 15-17 minutes and press start
Once the timer ends, remove the eggs and place them into an ice bath
Peel the eggs when they are no longer hot to touch

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