Keto Coconut Egg Curry

Creamy coconut milk and coconut cream form the silky foundation of this South Indian egg curry, bringing richness without the carbs of traditional flour-thickened gravies. The mustard seeds, curry leaves, and turmeric hit you first as you cook, filling the kitchen with that unmistakable Kerala warmth. Hard-boiled eggs nestle into the sauce, absorbing every layer of flavor while staying firm and meaty.

At just 6g of net carbs per serving, this dish proves keto cooking doesn't mean sacrificing comfort or tradition. The ghee adds fat for satiety—each spoonful carries 28g per serving—while coconut oil in the base keeps the calorie count reasonable at 340 per plate. The real challenge isn't staying keto; it's not doubling the recipe. Pair it with cauliflower rice or serve it alone as a warming bowl with just the sauce and eggs.