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A white plate holding 7 Instant Pot Keto Egg Bites, sitting on a pale blue napkin with a small bowl of shredded cheese and a small bowl of chopped spinach in the background.
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Instant Pot Keto Egg Bites

These Instant Pot Egg Bites are loaded with protein and full of flavor from the spinach and Gruyere cheese and have a velvety smooth texture!
Prep Time10 minutes
Cook Time8 minutes
Pressure Release5 minutes
Total Time23 minutes
Course: Breakfast
Cuisine: American
Keyword: pressure, cooker, eggs, gruyere, cheese, spinach, recipe
Servings: 7 Servings
Calories: 138kcal

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.

Nutrition

Calories: 138kcal | Carbohydrates: 1g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 171mg | Sodium: 136mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 800IU | Vitamin C: 1.2mg | Calcium: 228mg | Iron: 0.9mg