Keto stewed scotch eggs (Instant Pot) give the classic picnic snack a cozy, low-carb makeover. Seasoned ground pork wraps around a soft-boiled egg, gets a crunchy almond meal coating, and simmers in a rich tomato sauce. Everything happens in the Instant Pot, and it's far easier than it looks.
Ever thought you could give the classic Scotch egg a cozy, comforting, and completely keto-friendly makeover? Get ready to be amazed! We’re taking the beloved sausage-wrapped egg and simmering it in a rich, herby tomato sauce, all thanks to the magic of the Instant Pot. This isn’t your average picnic snack; it’s a hearty, satisfying meal that’s low in carbs but sky-high in flavor. Perfect for a chilly evening or when you need a protein-packed dish that feels like a warm hug. Let’s get cooking!
Ingredients
• 2 lbs / 900g (31.7 oz) ground pork, 20% fat, seasoned with salt and pepper
• 8 large eggs
• 2 cups / 224g (7.9 oz) almond meal
• 2 cups / 480ml keto-friendly tomato sauce
• 2 tbsp / 30ml coconut oil, divided
• 1 oz / 28g mixed dried herbs
• Optional: Your favorite keto dipping sauces for serving
Instructions
1. Directions
2. Place the eggs on a trivet inside your Instant Pot and add 1 cup (240 ml) of water. Secure the lid, set the valve to sealing, and cook on high pressure for 6 minutes for a firm-yet-jammy yolk. Immediately perform a quick release and transfer the eggs to an ice water bath to stop the cooking process.
3. While the eggs chill, divide the seasoned ground pork into 8 equal portions. Flatten each portion into a thin patty, large enough to encase an egg.
4. In a shallow bowl, combine the almond meal, mixed herbs, and 1/2 tbsp (30 ml) of the coconut oil. Mix well to create the coating.
5. Once the eggs are cool enough to handle, carefully peel them.
6. Gently wrap one pork patty around each peeled egg, sealing the seams completely to form a smooth ball.
7. Roll each sausage-wrapped egg in the almond meal mixture until it’s evenly coated.
8. Rinse and dry the Instant Pot insert. Select the Sauté function on high and add the remaining 1.5 tbsp (23 ml) of coconut oil.
9. Carefully place the Scotch eggs in the hot pot. Brown them on all sides, turning gently to get an even crust. This should take about 5-7 minutes.
10. Pour the tomato sauce into the pot around the Scotch eggs. Allow it to come to a simmer and cook for 5 minutes, letting the flavors meld and the pork cook through.
11. Serve hot, spooning the extra tomato sauce over the top.
Nutritional Information
• Serving Size: 1 Stewed Scotch Egg
• Calories: 300
• Total Fat: 34g
• Net Carbs: 11g (0.39 oz)
• Fiber: 1g
• Protein: 32g
Pro Tips
• Pro-Tips for Perfect Scotch Eggs
• For a runnier, jammy yolk, reduce the Instant Pot cook time to 4-5 minutes. For a fully hard-boiled yolk, increase it to 7 minutes.
• Chill the ground pork for 15-20 minutes before forming the patties. Cold meat is less sticky and much easier to wrap around the eggs without tearing.
• Don’t overcrowd the pot when browning. Cook the Scotch eggs in two batches if necessary to ensure they get a beautiful, even crust on all sides before adding the sauce.
FAQ
Q: How can I get a runnier yolk in my Scotch eggs
A: For a jammy, runnier yolk, reduce the Instant Pot high-pressure cook time for the eggs to 4-5 minutes. For a fully hard-boiled yolk, increase the time to 7 minutes.
Q: What makes this Scotch egg recipe keto-friendly
A: This recipe is keto-friendly because it uses almond meal instead of high-carb breadcrumbs for the coating and calls for a keto-friendly tomato sauce. This keeps the net carbs low while maintaining high fat and protein content, perfect for a ketogenic diet.
Q: Why is my ground pork difficult to wrap around the eggs
A: Ground pork can become sticky at room temperature. For easier handling, chill the ground pork in the refrigerator for 15-20 minutes before forming the patties. Cold meat is less sticky and easier to wrap around the eggs without tearing.
Q: Can I brown the Scotch eggs in batches
A: Yes, it is highly recommended to brown the Scotch eggs in batches if necessary. Do not overcrowd the Instant Pot during the sauté step, as this ensures each egg gets a beautiful, even crust on all sides before you add the sauce.
Pro Tips
- Control the yolk with the cook time: 4-5 minutes for a runny, jammy center, 6 minutes for firm-but-creamy, and 7 minutes for fully hard-boiled. An ice bath right after cooking makes peeling easy.
- Seal the pork patty around each egg completely, smoothing over any seams. Gaps open up during cooking and the egg can peek out or leak into the sauce.
- The almond meal coating mixed with herbs and coconut oil gives crunch without breadcrumbs. Press it on firmly so it stays put while the eggs simmer in the sauce.
- Leftovers keep in the fridge for up to 3 days. Reheat gently in a covered pan with a spoon of the tomato sauce so the coating doesn't dry out.
Frequently Asked Questions
Can I make these keto scotch eggs ahead of time?
Yes — boil and peel the eggs a day ahead and keep them in the fridge, then wrap and cook when ready. The finished stewed eggs also keep for 3 days in the fridge.
Can I freeze stewed scotch eggs?
They freeze acceptably for up to 2 months without the sauce. Thaw overnight in the fridge and reheat gently in the tomato sauce so the pork stays tender.
Are these stewed Scotch eggs really keto?
Yes — the almond meal replaces breadcrumbs and the pork keeps the fat content high at roughly 11g net carbs per serving. Just use a sugar-free keto tomato sauce for simmering.
What dipping sauces work for keto?
Serve with any sugar-free keto-friendly dip you love — mustard-based or mayo-based sauces pair especially well with the herby pork and rich tomato sauce.
Recipe card below.
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Keto Stewed Scotch Eggs (Instant Pot)
Ingredients
Method
- Directions
- Place the eggs on a trivet inside your Instant Pot and add 1 cup (240 ml) of water. Secure the lid, set the valve to sealing, and cook on high pressure for 6 minutes for a firm-yet-jammy yolk. Immediately perform a quick release and transfer the eggs to an ice water bath to stop the cooking process.
- While the eggs chill, divide the seasoned ground pork into 8 equal portions. Flatten each portion into a thin patty, large enough to encase an egg.
- In a shallow bowl, combine the almond meal, mixed herbs, and 1/2 tbsp (30 ml) of the coconut oil.
- Mix well to create the coating.
- Once the eggs are cool enough to handle, carefully peel them.
- Gently wrap one pork patty around each peeled egg, sealing the seams completely to form a smooth ball.
- Roll each sausage-wrapped egg in the almond meal mixture until it's evenly coated.
- Rinse and dry the Instant Pot insert. Select the Sauté function on high and add the remaining 1. 5 tbsp (75 ml) of coconut oil.
- Carefully place the Scotch eggs in the hot pot. Brown them on all sides, turning gently to get an even crust. This should take about 5-7 minutes.
- Pour the tomato sauce into the pot around the Scotch eggs. Allow it to come to a simmer and cook for 5 minutes, letting the flavors meld and the pork cook through.
- Serve hot, spooning the extra tomato sauce over the top.
- Chill the ground pork for 15-20 minutes before forming the patties. Cold meat is less sticky and much easier to wrap around the eggs without tearing.
- Don't overcrowd the pot when browning.
- Cook the Scotch eggs in two batches if necessary to ensure they get a beautiful, even crust on all sides before adding the sauce.
