Instant Pot Keto Egg Bites
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Instant Pot Keto Egg Bites are loaded with protein and packed full of flavor from spinach and Gruyere cheese. They have a velvety smooth texture that you will not be able to resist! They are super easy to prepare using a blender, and cook to perfection in a pressure cooker. These are not an exact copycat of Starbuck’s Sous Vide Egg Bites, in fact I have never even tried their version.
Starbuck’s version is made with cottage cheese, which is a no-no for someone that is lactose- intolerant. They also make theirs with egg whites, but I opted to use whole eggs for the added protein since we are skipping the cottage cheese. I do not own a Sous Vide so my trusty Instant Pot makes the perfect substitute!
How to make Instant Pot Keto Egg Bites:
Add the eggs, milk, chopped spinach, grated cheese, and pepper to a blender.
Blend/Puree until smooth.
Spray the egg bites silicone mold with cooking spray or coconut oil. Divide the egg mixture between the 7 cups.
Pour 1 cup of water into the liner of your pressure cooker and add the trivet. Carefully place the filled silicone mold on top of the trivet . Lay the plastic lid on top of the silicone egg mold, or cover with foil. Do not completely secure the lid, just lay it on top to keep the condensation from dropping down on the egg bites.
Secure the lid, make sure the steam knob is in the “Sealing” position. Press the “Steam” button and adjust the time to 8 minutes using the + and – buttons.
When the pot beeps, allow the pressure to release naturally (about 5 to 10 minutes). Carefully remove the Keto Egg Bites from the Instant Pot and allow to cool for a few minutes before turning out onto a wire cooling rack .
Hold the mold over the wire rack and gently push the egg bites out. If you hold it at an angle or press too hard, you may end up with cracks. If you have no patience and pop them out too soon, they will deflate and look kinda wonky.
Serve immediately or store in the refrigerator for up to a week. You can also freeze them for up to a month.
Notes:
- I used Unsweetened AlmondMilk, but coconutmilk or unsweetened CashewMilk would also work.
- I actually prefer the texture with the CashewMilk, but it contains carageenan which is not keto compliant.
- Look for a Gruyere that has been aged more than 9 months for lactose-free, or choose your favorite cheese.
- I used fresh spinach, but thoroughly dried frozen would work as well. We don’t want any extra moisture.
- Gruyere cheese is slightly salty, so I did not add additional salt to the recipe. If you use a milder cheese, like Jack or mild cheddar you may need to add a 1/4 teaspoon of salt.
Why do you blend the Instant Pot Keto Egg Bites?
Starbuck’s version is described as having a “light and springy” texture. Part of that is because of the cottage cheese, the other part is the air that is added when blending. I am not a fan of chunky foods so it also works really well to pulverize all of the ingredients!
More Delicious Keto Breakfast Recipes:
Instant Pot Bacon Egg and Cheese Bites
Crustless Ham and Cheese Quiche
Tools used to create this recipe:
Silicone Egg Bites Mold – I bought two just in case I want to double the recipe next time.
Ninja Blender – for super smooth egg bites and smoothies
Enjoy!!
Instant Pot Keto Egg Bites
Equipment
- Pressure Cooker
- Silicone Egg Bite Mold
- Blender
Ingredients
- 5 large eggs
- 1/4 cup unsweetened AlmondMilk or substitute coconut or cashew milks
- 1 cup spinach roughly chopped
- 1 cup Gruyere cheese grated – or substitute your favorite cheese
- 1/8 teaspoon ground black pepper
- sea salt optional
Instructions
- Add the eggs, milk, chopped spinach, grated cheese, and pepper to a blender.
- Blend/Puree until smooth.
- Spray the egg bites silicone mold with cooking spray or coconut oil. Divide the egg mixture between the 7 cups.
- Pour 1 cup of water into the liner of your pressure cooker and add the trivet. Carefully place the filled silicone mold on top of the trivet . Lay the plastic lid on top of the silicone egg mold, or cover with foil. Do not completely secure the lid, just lay it on top to keep the condensation from dropping down on the egg bites.
- Secure the lid, make sure the steam knob is in the “Sealing” position. Press the “Steam” button and adjust the time to 8 minutes using the + and – buttons.
- When the pot beeps, allow the pressure to release naturally (about 5 to 10 minutes). Carefully remove the Keto Egg Bites from the Instant Pot and allow to cool for a few minutes before turning out onto a wire cooling rack .
- Hold the mold over the wire rack and gently push the egg bites out. If you hold it at an angle or press too hard, you may end up with cracks.
- Serve immediately or store in the refrigerator for up to a week. You can also freeze them for up to a month.
Notes
- I used Unsweetened AlmondMilk, but coconutmilk or unsweetened CashewMilk would also work.
- I actually prefer the texture with the CashewMilk, but it contains carageenan which is not keto compliant.
- Look for a Gruyere that has been aged more than 9 months for lactose-free, or choose your favorite cheese.
- I used fresh spinach, but thoroughly dried frozen would work as well. We don’t want any extra moisture.
- Gruyere cheese is slightly salty, so I did not add additional salt to the recipe. If you use a milder cheese, like Jack or mild cheddar you may need to add a 1/4 teaspoon of salt.
