Since starting a keto lifestyle, I have been loving easy and portable meals that can double as snacks. I have a toddler so anything that is easy to grab and go can save my day. These keto low carb scotch eggs are very simple to prepare and keep in your fridge for the week ahead. I usually eat one or two scotch eggs depending how hungry I feel when I break my fast.
I wasn’t a big fan of scotch eggs before. I felt they had a weird texture and always had issues with the egg yolk. While I love runny egg yolks, I cannot eat them so that is why this recipe uses 5 minutes in the Instapot. If I set the timer for 4 minutes in the Instapot, I get runny egg yolks. Those are perfect when making a batch for my husband. However, if I do 3 minutes in the Instapot timer, I have a hard time wrapping the eggs. You can play with the timer and doneness of the eggs to suit your preference.
I use this Instapot, which Amazon tends to put on sale every so often. I may upgrade to an 8qt at some point this year to fit more baking in my Instapot. However, the 6qt has been more than perfect for us. I recently got Maria Emmerich’s Keto Instapot book and has been an amazing addition to my collection. If you want to know what other keto books I love, check my top keto book recommendations.
Keto Low Carb Scotch Eggs
- Preheat oven to 375F.
- Boil 6 eggs in the Instapot for about 4-5 minutes. For softer yolk, 4 minutes. For a harder yolk 5 minutes. As soon as they timer goes off, set the instapot to off and release the pressure quickly. So the eggs do not cook extra time.
- Prepare an ice water bath to place the eggs as soon as they are out of the instapot. Let the eggs cool off for a few minutes.
- Season the 1/2-lb of ground pork with your favorite seasoning. I use 1/2 to a 3/4 tsp of Paleo Powder. Mix the pork with the seasoning well.
- Set aside 6 bacon slices for the eggs. Prepare a baking sheet with a backing/cooling rack.
- Peel the eggs and prepare an assembly line to build the scotch eggs.
- Divide the ground pork in 6 portions.
- Take one egg and one portion of ground pork. Cover the egg with the ground pork and wrap one bacon slice around the egg. The bacon may not cover the entire egg/pork surface.
- Set the scotch egg on the backing rack and proceed until all eggs are done.
- Place the eggs in the oven for about 30 to 40 minutes at 375F.
- You want the bacon to be golden and crispy on the outside and the pork cooked all the way inside. You can insert a meat thermometer a bit sideways so it doesn’t penetrate the egg, but it can read the ground pork temp to be about 160F when done.
- Remove from the oven and let rest for about 10 minutes before digging in. I use garlicky mayo, ranch dressing, or few drops of hot sauce to dip my eggs while I eat them.