Making a gelatin egg is easy, only requires two ingredients, and replaces eggs in your favorite cookie, cake, or brownie recipes, one to one.
First off, I want to say over and over again that there’s NOTHING wrong with eating eggs. For those of you who are new to this blog, I’m a high-fat loving, yolk adoring lady who doesn’t want you leaving this blog thinking that eggs, or anything about them, is “bad”.
There are a lot of members of our community (myself included!) that are allergic or sensitive to eggs. Thankfully, my egg sensitivity isn’t as severe as my gluten intolerance, but more than an egg or two a week, and my insides go crazy.
And, there are some people (I am also one of them) who don’t like recipes that call for 2 or more eggs because free range, organic eggs are not cheap! But want to make said recipe because it looks yummy. Case in point, this No-Fuss Skillet Chocolate Cake. That recipe is so good but requires a total of 6 eggs. Not cool.
The general egg-free replacements are ground flax, ground chia, banana, or applesauce. But, have you ever replaced an egg in your favorite cake, cookie, or brownie recipe with… a gelatin egg? I’m showing you how to make it in today’s video!
Here is a couple of my favorite keto recipes where I have removed the eggs and used gelatin eggs instead:
- Flourless Chocolate Chai Mug Cake
- Keto Chocolate Brownies
- Keto Lava Cake
- Coconut Flour Biscuits or Bread
- Chocolate Brownie Mug Cake
- Keto Amaretti Cookies
- Keto Keebler Fudge Stripe Cookies
And, here are a couple of my recipes where I use gelatin eggs already:
The gelatin egg requires two things – water (which should be pretty easy for you to get your paws on, thank goodness), and gelatin. With gelatin gaining popularity as of late, I feel like the following is worth reiterating…
Just like anything, there is good gelatin and not-so-good gelatin. The not-so-good gelatin is likely the stuff they sell at your local grocery store (the same stuff they sell at the dollar store). And the good stuff is Vital Proteins.
I say Vital Proteins is good because I’ve tried almost every kind of gelatin – I’ve reviewed their packaging, contacted the company, tried their product, and all in all, Vital Proteins wins time and time again because of five things – it’s hormone-free, grass-fed, additive-free, unsweetened, and because the company is transparent. With Vital Proteins, I know where the product is from, and I’ve experienced its benefits first hand so now it’s really really hard for me to want to go to anything else.
So, if you’re trying to increase your intake of gelatin or reduce your egg intake, here’s the official gelatin egg recipe…
Simply multiply the below recipe for how many eggs the original recipe calls for, and you’re set. This health-promoting egg replacement works best in cakes, cookies, and brownies.
Egg for egg, gelatin eggs costs $0.50 per egg and a free-range, organic egg is, on average $0.58 per egg. So not only are you benefiting your gut, but your wallet as well!
Makes the equivalent of 1 egg
- ¼ cup water
- 1 tablespoon (10 grams) Vital Proteins Beef Gelatin
- Place the water in a small saucepan. Sprinkle with gelatin, sprinkling over the entire surface of the water. Let the saucepan sit untouched for 5 minutes.
- After the 5 minutes is up, turn the burner on low and whisk for 1 minute, or until texture is smooth.
- Use the mixture in the cake, the batch of cookies, or that you’re making today!
View Nutrition Information (once on page, scroll down)
I would love to know, what do you plan on making with gelatin eggs? Let’s chat about it in the comments!