KETO INSTANT POT RECIPE: Tuna Melt Egg Cups

I know it’s probably not cool to admit this, but sometimes I crave a good tuna melt—there’s something about that seemingly weird flavor combination that just works. My version ditches the bread in favor of protein-rich eggs, and I fold in some fresh herbs to brighten it all up. I like to use white cheddar for my “tuna melt” because it has so much flavor, but you could use any good melting cheese, like pepper Jack, Gouda, or provolone.

You’ll need silicone egg bite molds for this recipe, this is the one that I have!

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Serves: 2

Active prep time: 10 minutes

Cook time: 8 minutes

4 slices uncured bacon, diced
4 large eggs
1∕₄ cup heavy cream
1 (5-ounce) can tuna in olive oil, drained
3∕₄ cup shredded white cheddar cheese (3 ounces)
1 tablespoon chopped fresh dill
2 teaspoons chopped fresh chives
1 tablespoon butter or ghee, melted
Sriracha (optional)

DIRECTIONS

Select SAUTÉ on the Instant Pot. Add the bacon and cook, stirring occasionally, until crisp, 4 to 6 minutes. Select CANCEL. Transfer the bacon to paper towels to drain. Pour off the bacon fat and wipe out the pot.
In a medium bowl, whisk together the eggs and cream. Stir in the bacon, tuna, cheddar, dill, and chives.
Brush seven cups of a silicone egg bite mold with the melted better. Spoon the egg mixture into the cups. Add 1 cup water to the Instant Pot. Place a trivet with handles in the pot. Cover the egg bite mold with a piece of paper towel and then foil. Place the egg bite mold on the trivet.
Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 8 minutes. At the end of the cooking time, use a natural release to depressurize for 5 minutes, then quick-release the remaining pressure.
Carefully remove the trivet and egg mold. Serve warm or at room temperature with sriracha, if desired.

Per serving: Calories: 679 • Total Fat: 51 g • Protein: 49 g • Total Carbs: 3 g • Fiber: 0 g • Erythritol: 0 g • Net Carbs: 3 g