Keto Vietnamese Egg Coffee

Why this version is better

Total carbs drop from ~44g to ~7g, making this fully keto-compatible. Fat increases slightly from the cream, supporting ketosis. Protein remains moderate. The swap eliminates ~37g of sugar-derived carbs while preserving the authentic thick, foamy egg cream texture and rich coffee flavor.

Cooking note: Replacing sweetened condensed milk (the primary carb driver at ~22g carbs per 3 tbsp) with heavy whipping cream and a liquid keto sweetener maintains the rich, creamy emulsion needed for the egg foam layer. The egg yolk proteins still denature and whip into a stable foam with fat from the cream. Erythritol dissolves similarly to sugar in the yolk mixture, preserving the Maillard-adjacent aeration. No liquid ratio changes are needed since heavy cream is also a liquid.