Ingredients
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2 large Egg
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½ cup (120 g/4.2 oz) full-fat Mascarpone
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¼ cup (60 ml/2 fl oz) Water
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4 to 5 Ice Cubes
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1 tablespoon (15 ml/0.5 fl oz) MCT Oil
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teaspoon sugar-free Vanilla Extract
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1 tablespoon (10 g/0.4 oz) Granular Erythritol
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Whipped Cream
Directions
You don’t need to get out the frying pan to have eggs for breakfast. It’s so much faster to toss them into this thick, creamy smoothie! Combined with mascarpone cheese (or creamed coconut milk for a dairy-free version) and a dash of coconut oil, it’s a full meal in a glass.
Steps
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1
Done
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If using creamed coconut milk, make it a day ahead. In a blender, combine the egg yolks, mascarpone, water, ice, MCT oil, vanilla, and erythritol. |
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2
Done
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Pulse until smooth. Top with whipped cream or coconut milk (if using). |
