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Keto Breakfast Egg Cake

Total Time 15 mins
Servings 4
Calories 175 kcal


  • 6 free-range eggs
  • 1 ¼ cups almond or coconut milk unsweetened
  • Salt to taste
  • 1 Tbsp olive oil
  • 1 cup water


  • In a bowl, whisk the eggs, milk, and salt.
  • Grease with olive oil a baking dish, and pour the egg mixture.
  • Pour the water into the inner pot of your Instant Pot, and insert the trivet or steamer basket.
  • Place the baking dish on the top of the trivet.
  • Lock lid into place and set on the MANUAL setting for 5 minutes.
  • Use Quick Release - turn the valve from sealing to venting to release the pressure.
  • Once all of the pressure releases the steam will no longer come out of the vent and you’ll be able to open the lid.
  • Transfer cake on a serving platter and serve immediately.


Calories: 175kcalCarbohydrates: 4gProtein: 12gFat: 12g
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