Keto stewed Scotch eggs (Instant Pot) wrap seasoned ground pork around boiled eggs, coat them in herbed almond meal, brown them, then braise them in low-carb tomato sauce. It's the pub classic rebuilt for a ketogenic kitchen. Each hearty egg is practically a meal of its own.
Craving a hearty, savory meal that won’t kick you out of ketosis? Look no further! We’re giving the classic British Scotch egg a delicious, low-carb makeover. By swapping breadcrumbs for almond meal and stewing them in a rich tomato sauce right in your Instant Pot, we’ve created a dish that’s both comforting and completely keto-friendly. Get ready for a protein-packed meal that’s surprisingly easy to make and bursting with flavor!
Ingredients
• 2 lbs / 900g (31.7 oz) ground pork, 20% fat, seasoned with salt and pepper
• 8 large eggs
• 2 cups / 200g (7.1 oz) almond meal or almond flour
• 2 cups / 480ml low-carb tomato sauce
• 2 tbsp / 30ml coconut oil, divided
• 1 oz / 28g mixed dried herbs, such as Italian seasoning
• Optional: Your favorite keto-friendly dipping sauces for serving
Instructions
1. Directions
2. Cook the Eggs: Place 8 eggs on the trivet inside your Instant Pot with 1 cup (240 ml) of water. Secure the lid, set the valve to sealing, and cook on High Pressure for 6 minutes for firm yolks. Perform a quick release and immediately transfer the eggs to an ice water bath.
3. Prepare the Coating: While the eggs cool, combine the almond meal, mixed herbs, and 1/2 tablespoon (30 ml / 1 fl oz) of coconut oil in a shallow dish. Mix well and set aside.
4. Prepare the Pork: Divide the seasoned ground pork into 8 equal portions. Flatten each portion into a thin, round patty.
5. Assemble the Scotch Eggs: Once cool, peel the eggs. Place one peeled egg in the center of a pork patty and gently wrap the pork around it, sealing any seams to form a smooth ball.
6. Coat the Scotch Eggs: Roll each pork-wrapped egg in the almond meal mixture until evenly coated.
7. Brown the Scotch Eggs: Select the Sauté function on your Instant Pot. Add the remaining 1.5 tablespoons (23 ml / 0.8 fl oz) of coconut oil. Carefully place the Scotch eggs in the pot and brown on all sides, about 5-7 minutes.
8. Stew in Sauce: Pour the tomato sauce over the browned Scotch eggs. Allow it to simmer for 5 minutes, gently spooning sauce over the eggs occasionally.
9. Serve: Carefully remove the stewed Scotch eggs. Serve warm, either whole or sliced in half, with extra sauce.
Nutritional Information
• Per Serving: Calories 300 | Total Fat: 34g (1.2 oz) | Net Carbs: 11g (0.39 oz) | Protein: 32g (1.13 oz) | Fiber: 1g (0.04 oz)
Pro Tips
• For a jammy yolk, reduce the Instant Pot cook time for the eggs to 4-5 minutes.
• Ensure your ground pork is well-chilled. This makes it much easier to handle and wrap around the eggs without sticking.
• Don’t overcrowd the Instant Pot when browning; cook in two batches if necessary to ensure an even crust.
• Add a teaspoon of smoked paprika or garlic powder to the almond meal coating for extra flavor.
FAQ
Q: How do I get a jammy yolk in my Scotch egg
A: For a softer, jammy yolk, simply reduce the initial egg cooking time in the Instant Pot. The recipe suggests cooking on High Pressure for 4-5 minutes instead of the 6 minutes required for a firm yolk.
Q: Can I make these Keto Scotch Eggs ahead of time
A: Absolutely. This recipe is perfect for meal prep. You can store the cooked Scotch eggs in an airtight container in the refrigerator for up to 4 days. They can be enjoyed cold or gently reheated.
Q: What if I don’t have an Instant Pot
A: You can adapt this recipe for the stovetop. Boil the eggs to your desired doneness, then assemble the Scotch eggs. Pan-fry them in a skillet with oil until all sides are browned and the pork is cooked through, then simmer them in the tomato sauce.
Q: Is there a substitute for almond meal
A: Yes, you can use almond flour interchangeably. For another keto-friendly option, try using finely crushed pork rinds mixed with the herbs for a crispy, zero-carb coating.
Pro Tips
- For a jammy yolk, pressure cook the eggs 4-5 minutes instead of 6, then shock them in ice water — it stops the cooking and makes peeling easy.
- Keep the ground pork well-chilled while you work; cold meat wraps around the eggs cleanly without sticking to your hands.
- Roll each pork-wrapped egg in the almond meal and herb coating before browning so the crust crisps up in the coconut oil.
- Brown the Scotch eggs in batches on 'Sauté' for 5-7 minutes; crowding the pot leaves the pork coating pale and soft.
- They keep 4 days in the fridge and taste just as good cold from the lunchbox as gently reheated in their tomato sauce.
Frequently Asked Questions
How do I get a jammy yolk in my Scotch eggs?
Reduce the initial egg cook time to 4-5 minutes on high pressure instead of 6. Then transfer the eggs straight to an ice water bath so the yolks stay soft.
Can I make these keto Scotch eggs ahead of time?
Yes — they're perfect for meal prep. Store the cooked Scotch eggs in an airtight container in the fridge for up to 4 days and enjoy them cold or gently reheated.
Is there a substitute for almond meal?
Almond flour works interchangeably. For an extra-crisp, zero-carb coating, finely crushed pork rinds mixed with the dried herbs are a great alternative.
What if I don't have an Instant Pot?
Boil the eggs to your liking, wrap and coat them as directed, then pan-fry in a skillet until browned and cooked through before simmering them in the tomato sauce.
Recipe card below.
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Keto Stewed Scotch Eggs (Instant Pot)
Ingredients
Method
- Directions
- Cook the Eggs: Place 8 eggs on the trivet inside your Instant Pot with 1 cup (240 ml) of water. Secure the lid, set the valve to sealing, and cook on High Pressure for 6 minutes for firm yolks. Perform a quick release and immediately transfer the eggs to an ice water bath.
- Prepare the Coating: While the eggs cool, combine the almond meal, mixed herbs, and 1/2 tablespoon (30 ml / 1 fl oz) of coconut oil in a shallow dish.
- Mix well and set aside.
- Prepare the Pork: Divide the seasoned ground pork into 8 equal portions. Flatten each portion into a thin, round patty.
- Assemble the Scotch Eggs: Once cool, peel the eggs.
- Place one peeled egg in the center of a pork patty and gently wrap the pork around it, sealing any seams to form a smooth ball.
- Coat the Scotch Eggs: Roll each pork-wrapped egg in the almond meal mixture until evenly coated.
- Brown the Scotch Eggs: Select the Sauté function on your Instant Pot.
- Add the remaining 1. 5 tablespoons (75 ml / 2.5 fl oz) of coconut oil. Carefully place the Scotch eggs in the pot and brown on all sides, about 5-7 minutes.
- Stew in Sauce: Pour the tomato sauce over the browned Scotch eggs. Allow it to simmer for 5 minutes, gently spooning sauce over the eggs occasionally.
- Serve: Carefully remove the stewed Scotch eggs.
- Serve warm, either whole or sliced in half, with extra sauce.
- Don't overcrowd the Instant Pot when browning; cook in two batches if necessary to ensure an even crust.
- Add a teaspoon of smoked paprika or garlic powder to the almond meal coating for extra flavor.
