Low-carb keto chocolate egg cream captures the classic NYC soda fountain drink — fizzy, refreshing, and famously made with neither egg nor cream. Cocoa, milk, and sparkling water come together in about a minute. The whole trick is in the pour.
Ever heard of a drink with a totally misleading name? While binge-watching the show *Billions*, I was intrigued when the character Chuck Rhoades mentioned an ‘egg cream’—a classic NYC soda fountain drink that famously contains neither egg nor cream. My curiosity piqued, I looked it up, only to find recipes loaded with sugar. Naturally, I had to create my own version. This low-carb, keto-friendly take on the chocolate egg cream is fizzy, refreshing, and comes together in about a minute. I have a feeling Chuck would approve.
MAKES: 1 serving (14 oz / 415 ml)
PREP TIME: 1 minute
COOK TIME: None
Ingredients
• 3 tablespoons (45 ml / 1.5 fl oz) milk (nondairy or regular)
• 2 teaspoons cocoa powder
• ½ teaspoon erythritol, or 2 drops liquid stevia
• 12 ounces / 355 ml (12 fl oz) sparkling water, chilled
Instructions
1. In a tall glass (16 oz / 475 ml or larger), combine the milk, cocoa powder, and your choice of sweetener. Use a fork or a small whisk to mix vigorously until a smooth, clump-free chocolate syrup forms.2. Tilt the glass and pour the chilled sparkling water in very slowly, aiming for the side of the glass to minimize fizz-over. The mixture will foam up to create a beautiful head. Do not stir! Serve immediately for the best fizzy experience.
Nutritional Information
• Per serving, made with lite coconut milk:Calories: 22Net Carbs: 0.9 gTotal Fat: 1.1 gProtein: 0.9 gMacros: 45% Fat, 38% Carbs, 17% Protein
Pro Tips
• & Variations
• For a perfectly smooth, clump-free drink, create a chocolate syrup first. Whisk the cocoa powder, sweetener, and milk together vigorously before adding any sparkling water.
• Use extra-cold . The colder your milk and sparkling water, the fizzier and more refreshing your egg cream will be.
• The slow pour is non-negotiable. Pour the sparkling water down the side of a tilted glass to control the foam and prevent a messy overflow.
• Make it Dairy-Free/Vegan: Use any nondairy milk like almond, macadamia, or lite coconut milk.
• Make it Nut-Free: Use coconut milk, soy milk, or regular dairy milk.
FAQ
Q: Why is it called an egg cream if there is no egg or cream
A: The name is a classic misnomer. This traditional NYC soda fountain drink famously contains neither egg nor cream. The name is thought to come from the frothy, white head that forms on top, which resembles beaten egg whites.
Q: Can I make this egg cream dairy-free or vegan
A: Yes, this recipe is easily made dairy-free and vegan. Simply use a nondairy milk like almond, macadamia, lite coconut, or soy milk instead of regular milk.
Q: How do I stop my egg cream from fizzing over
A: The secret is a slow pour. Tilt the glass and pour the chilled sparkling water very slowly down the side. This technique controls the foam and prevents it from overflowing. It’s also important not to stir after adding the water.
Q: What is the best way to get a smooth chocolate flavor
A: For a perfectly smooth, clump-free drink, create a chocolate syrup first. Vigorously whisk the milk, cocoa powder, and sweetener together in the bottom of the glass until no lumps remain before adding the sparkling water.
Pro Tips
- Whisk the cocoa powder, sweetener, and milk vigorously until a smooth, clump-free chocolate syrup forms before adding any sparkling water.
- Use extra-cold milk and sparkling water — the colder they are, the fizzier and more refreshing your egg cream will be.
- Pour the sparkling water very slowly down the side of a tilted glass to control the foam and prevent a messy overflow. Then don't stir — serve immediately.
- Make it dairy-free or vegan with any nondairy milk like almond, macadamia, or lite coconut milk.
- For a nut-free version, use coconut milk, soy milk, or regular dairy milk.
Frequently Asked Questions
Why is it called an egg cream when it has no egg?
The classic NYC soda fountain drink famously contains neither egg nor cream — just milk, chocolate, and carbonated water.
Can I make this chocolate egg cream dairy-free?
Yes — use any nondairy milk such as almond, macadamia, or lite coconut milk. The nutrition here is calculated with lite coconut milk.
How do I keep the drink from getting clumpy?
Whisk the cocoa and sweetener into the milk first until you have a smooth chocolate syrup, then add the sparkling water.
Is this egg cream keto-friendly?
Each serving has 22 calories and just 0.9 g net carbs, with 1.1 g fat and 0.9 g protein.
Recipe card below.
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Low-Carb Keto Chocolate Egg Cream
Ingredients
Method
- In a tall glass (16 oz / 475 ml or larger), combine the milk, cocoa powder, and your choice of sweetener. Use a fork or a small whisk to mix vigorously until a smooth, clump-free chocolate syrup forms. 2. Tilt the glass and pour the chilled sparkling water in very slowly, aiming for the side of the glass to minimize fizz-over. The mixture will foam up to create a beautiful head.
- Do not stir!
- Serve immediately for the best fizzy experience.
