Imagine biting into a golden, sesame-crusted egg patty that shatters at the edges and gives way to a creamy, scallion-flecked center — that is exactly what these Korean-inspired air fryer egg patties deliver. Toasted sesame oil perfumes every bite while a slick of fiery gochujang mayo ties everything together with that unmistakable sweet-heat Korean punch. The air fryer does all the heavy lifting, crisping the exterior without a pool of oil, and the whole recipe comes together in just over twenty minutes from cutting board to plate.

Each serving clocks in at roughly 30 grams of fat, 14 grams of protein, and a mere 3 grams of net carbs, making these patties an ideal keto side dish where fat accounts for about 80 percent of total calories. The combination of whole eggs, cream cheese, and sesame oil creates a rich macro profile that keeps you satiated without relying on heavy breading or starchy fillers.

These egg patties are a versatile building block for any keto meal. Serve them alongside cauliflower rice and kimchi for a Korean-themed dinner, stack them into lettuce wraps for a quick lunch, or batch-cook a double recipe and reheat all week. They hold up beautifully in the fridge and even taste great cold, making them a meal-prep staple you will reach for again and again.

Ingredients (serves 4)

For the egg patties:

  • 6 large eggs
  • 2 oz (56g) cream cheese, softened
  • 2 tablespoons (16g) toasted white sesame seeds, plus extra for garnish
  • 1 tablespoon (15ml) toasted sesame oil
  • 3 scallions, thinly sliced (white and green parts separated)
  • 1/2 cup (56g) shredded mozzarella cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon white pepper

For the gochujang mayo:

  • 3 tablespoons (42g) full-fat mayonnaise
  • 1 1/2 teaspoons (8g) gochujang paste
  • 1 teaspoon (5ml) toasted sesame oil
  • 1/2 teaspoon (2.5ml) unseasoned rice vinegar
  • Pinch of garlic powder

For garnish:

  • 1 teaspoon toasted sesame seeds
  • Reserved scallion greens
  • Flaky sea salt (optional)

Instructions

  1. Make the gochujang mayo. In a small bowl, whisk together the mayonnaise, gochujang paste, sesame oil, rice vinegar, and garlic powder until smooth and uniform in color. Set aside in the fridge while you prepare the patties — the flavors meld as it rests.

  2. Prepare the egg mixture. In a medium bowl, whisk the eggs until the yolks and whites are fully combined. Add the softened cream cheese in small pieces and whisk vigorously until no lumps remain. Stir in the toasted sesame seeds, sesame oil, scallion whites, shredded mozzarella, garlic powder, salt, and white pepper. The batter will be loose and pourable, with visible bits of cheese and scallion throughout.

  3. Preheat the air fryer. Set your air fryer to 350°F (175°C) and let it preheat for 3 minutes. While it heats, prepare your molds — you will need eight silicone muffin cups or small oven-safe ramekins that fit inside your air fryer basket. Lightly grease each cup with a thin layer of sesame oil or cooking spray.

  4. Fill the molds. Divide the egg mixture evenly among the eight cups, filling each about three-quarters full. Give the batter a quick stir before each pour, as the sesame seeds and cheese tend to settle. Tap each filled cup gently on the counter to release air bubbles.

  5. Air fry the patties. Place the filled cups in the air fryer basket in a single layer — you may need to cook in two batches depending on your air fryer size. Cook at 350°F (175°C) for 10 to 12 minutes, until the patties are puffed, set in the center, and golden brown on top. A toothpick inserted into the center should come out clean. The edges will pull away from the cups slightly and look beautifully golden and crisp.

  6. Rest and unmold. Let the patties cool in the cups for 2 minutes — they will deflate slightly, which is normal. Run a butter knife around the edges and gently pop them out onto a serving plate. They should release easily from greased silicone cups.

  7. Garnish and serve. Arrange the patties on a plate, drizzle or dollop the gochujang mayo alongside or on top, and scatter with the reserved scallion greens, extra toasted sesame seeds, and a pinch of flaky sea salt if desired. Serve warm.

Nutrition per Serving

Nutrient Amount
Calories ~338 kcal
Fat ~30g
Protein ~14g
Total Carbs ~4g
Fiber ~1g
Net Carbs ~3g

Nutrition is approximate and calculated based on the specific ingredients and amounts listed above. Variations in brands or substitutions may alter values.

Tips & Variations

Choose your molds wisely. Silicone muffin cups work best because the patties pop out cleanly without sticking. If you only have metal muffin tins, line them with small parchment squares or grease generously with sesame oil. Avoid overfilling — the egg mixture puffs up during cooking and can overflow if the cups are more than three-quarters full.

Watch the gochujang carbs. Traditional gochujang contains rice flour and sugar, so a little goes a long way on keto. The 1 1/2 teaspoons called for here adds roughly 1.5 grams of carbs to the entire batch — just 0.4 grams per serving. If you are strict about carbs, you can reduce it to 1 teaspoon or look for a sugar-free gochujang alternative, though the flavor will be milder.

Make it a Japanese variation. Swap the gochujang mayo for a kewpie mayo and wasabi mixture, replace the scallions with finely chopped nori strips, and add a sprinkle of furikake seasoning after cooking. The macros stay nearly identical, and you get a completely different flavor profile.

Double the batch for meal prep. These patties store beautifully in an airtight container in the fridge for up to four days. To reheat, pop them back in the air fryer at 300°F (150°C) for 3 to 4 minutes — they crisp up again almost as well as fresh. They also taste great cold straight from the fridge, making them an easy grab-and-go keto snack.

Boost the fat even further. If your daily macros call for more fat, add a tablespoon of butter or ghee to the egg mixture before cooking, or serve the finished patties with an extra drizzle of toasted sesame oil. You can also swap the mozzarella for a richer cheese like gruyère or aged cheddar — both melt well and add depth without meaningfully increasing carbs.

Frequently Asked Questions

Are these egg patties truly keto-friendly with gochujang in the recipe?
Yes, but portion control is key. Traditional gochujang does contain some sugar and rice flour, which is why this recipe calls for just 1 1/2 teaspoons for the entire batch — that works out to less than half a gram of carbs per serving from the gochujang alone. The total net carbs per serving remain at approximately 3 grams, which fits comfortably within standard keto limits of under 20 grams per day. If you are following a very strict carnivore-adjacent keto protocol, you can omit the gochujang and season the mayo with a pinch of cayenne and smoked paprika instead.
Can I use a different cheese instead of mozzarella?
Absolutely. Mozzarella was chosen for its mild flavor and excellent melting quality, but you can substitute nearly any keto-friendly cheese. Sharp cheddar adds a bolder taste, pepper jack brings some heat that complements the Korean flavors, and gruyère offers a nuttier depth. Avoid pre-shredded cheese with anti-caking starches if you are watching every carb — block cheese that you shred yourself is always the cleanest option. Just keep the quantity the same at half a cup shredded to maintain the correct texture and macros.
How should I store and reheat leftover egg patties?
Let the patties cool completely, then store them in a single layer in an airtight container in the refrigerator for up to four days. For reheating, the air fryer is your best friend — 300°F (150°C) for 3 to 4 minutes restores the crispy edges perfectly. You can also microwave them for 30 to 45 seconds if you are in a rush, though you will lose some of the exterior crispness. The gochujang mayo should be stored separately in a sealed jar in the fridge, where it keeps for up to a week. These patties also freeze well for up to two months — thaw overnight in the fridge before reheating.
How can I make this recipe dairy-free or vegan keto?
For a dairy-free version, replace the cream cheese with an equal amount of full-fat coconut cream (the thick part from a chilled can) and swap the mozzarella for a dairy-free shredded cheese alternative or simply omit it and add an extra tablespoon of sesame seeds for texture. For a fully vegan version, replace the six eggs with a mixture of 1 1/2 cups silken tofu blended with 2 tablespoons chickpea flour and 1/2 teaspoon black salt (kala namak) for an eggy flavor. The texture will be denser and less fluffy, but still delicious. Check that your mayonnaise is egg-free as well — brands like Vegenaise work well.
My egg patties came out rubbery — what went wrong?
The most common culprit is overcooking. Air fryers vary significantly in heat intensity, so start checking your patties at the 9-minute mark. They should be puffed and just set in the center — a slight jiggle is fine, as they continue to firm up during the 2-minute rest. Another factor is the cream cheese: if it was not fully softened and incorporated, you can get dense pockets in the patty. Let cream cheese sit at room temperature for at least 20 minutes before mixing, or microwave it for 15 seconds to soften. Finally, make sure you are not compacting the mixture into the cups — pour gently and avoid pressing down, which can lead to a denser, less tender result.