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Keto Stewed Scotch Eggs (Instant Pot) – vegetarian recipe
Stav Kogan

Keto Stewed Scotch Eggs (Instant Pot)

Craving a hearty, savory meal that won't kick you out of ketosis? This recipe gives 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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 serving
Calories: 300
Ingredients Method Nutrition

Ingredients
  

  • 2 lbs (900 g / 31.7 oz) ground pork, 20% fat, seasoned with salt and pepper
  • 8 large eggs
  • 2 cups (200 g / 7.1 oz) almond meal or almond flour
  • 2 cups (480 ml) low-carb tomato sauce
  • 2 tbsp (30 ml) coconut oil, divided
  • 1 oz (28 g) mixed dried herbs, such as Italian seasoning
  • Optional: Your favorite keto-friendly dipping sauces for serving
  • 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.

Method
 

  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.
  4. Mix well and set aside.
  5. Prepare the Pork: Divide the seasoned ground pork into 8 equal portions. Flatten each portion into a thin, round patty.
  6. Assemble the Scotch Eggs: Once cool, peel the eggs.
  7. 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.
  8. Coat the Scotch Eggs: Roll each pork-wrapped egg in the almond meal mixture until evenly coated.
  9. Brown the Scotch Eggs: Select the Sauté function on your Instant Pot.
  10. 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.
  11. 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.
  12. Serve: Carefully remove the stewed Scotch eggs.
  13. Serve warm, either whole or sliced in half, with extra sauce.
  14. Don't overcrowd the Instant Pot when browning; cook in two batches if necessary to ensure an even crust.
  15. Add a teaspoon of smoked paprika or garlic powder to the almond meal coating for extra flavor.

Nutrition

Calories: 300kcalCarbohydrates: 11gProtein: 32gFat: 34g

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