Put the eggs, unsweetened almond milk, and heavy cream (if using) into a blender and blend until it grows in volume and becomes lighter in color.

While the blender is still running, add the Egg White Powder a spoonful at a time until it is all incorporated.

Continue blending and add the spices, sweetener, and sea salt into the blender.

Finally, tap the konjac flour into the blender while it is still blending and then blend for another ten seconds.

Pour the mixture into a medium pan over very low heat. Stir continuously, scraping the bottom of the pan with your spatula until it has thickened. It should take about five minutes.

Once it is thick, carefully pour it back into the blender, add the Keto Chow and blend until smooth. Make sure that the steam can escape through the hole in the top of the blender lid.

Once smooth, pour it back into the pan, stir in the cottage cheese, and serve.