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Keto Instant Pot Avocado Egg Bites – vegetarian recipe
Stav Kogan

Keto Instant Pot Avocado Egg Bites

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Servings: 4 servings
Calories: 146
Ingredients Method Nutrition

Ingredients
  

  • 5 large eggs, beaten
  • 1 ½ cups / 360 ml (12.2 fl oz) full-fat coconut milk
  • 2 tablespoons (28 g / 0.99 oz) butter, melted
  • 1 ½ tablespoons / 22 ml (0.7 fl oz) lemon juice
  • ½ cup (56 g / 1.98 oz) almond flour
  • ¼ cup (28 g / 0.99 oz) flaxseed meal
  • 1 teaspoon (5 ml / 0.2 fl oz) baking powder
  • 1 teaspoon (5 ml / 0.2 fl oz) onion powder
  • 1 teaspoon (5 ml / 0.2 fl oz) dried oregano
  • 1 teaspoon (5 ml / 0.2 fl oz) minced garlic
  • 1 teaspoon (5 ml / 0.2 fl oz) salt
  • Pinch of black pepper
  • 2 medium avocados, diced
  • 5 slices bacon, cooked and crumbled
  • 4 ½ ounces / 128 g (4.5 oz) cheese, grated or shredded
  • 3 spring onions, finely diced
  • 1 ½ cups / 360 ml (12.2 fl oz) water, for the Instant Pot
  • For easy removal, be sure to generously grease your silicone muffin cups with butter or a non-stick spray before adding the batter.
  • Feel free to customize your mix-ins! Try adding sautéed mushrooms, diced bell peppers, or a different type of cheese like feta or Gruyère.
  • These egg bites are perfect for meal prep. Store them in an airtight container in the refrigerator for up to 4 days and reheat in the microwave for 20-30 seconds.

Method
 

  1. Directions
  2. In a large bowl, whisk together the beaten eggs, coconut milk, melted butter, and lemon juice until well combined.
  3. In a separate small bowl, stir together the almond flour, flaxseed meal, baking powder, onion powder, oregano, garlic, salt, and pepper.
  4. Gradually add the dry to the wet , whisking continuously until the batter is smooth. Gently fold in the diced avocado, crumbled bacon, shredded cheese, and spring onions.
  5. Lightly grease 16 silicone muffin cups.
  6. Divide the batter evenly among the cups, filling each about three-quarters full.
  7. Pour 1 ½ cups of water into the inner pot of your Instant Pot.
  8. Place a trivet or steam rack inside. Carefully arrange 8 of the filled muffin cups on the trivet.
  9. Secure the lid, set the steam valve to Sealing, and select the Manual or Pressure Cook function.
  10. Set the timer to 12 minutes at high pressure.
  11. Once the cooking cycle is complete, perform a quick pressure release by carefully turning the steam valve to Venting.
  12. Once the pin drops, open the lid.
  13. Carefully lift the trivet and muffin cups out of the Instant Pot.
  14. Repeat the cooking process with the remaining 8 muffin cups.
  15. Let the egg bites cool for a few minutes before serving.
  16. Don't overfill the muffin cups. Filling them about ¾ of the way full allows the egg bites to expand and cook evenly without spilling over.

Nutrition

Calories: 146kcalProtein: 6gFat: 11g

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