Keto Scotch Eggs

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This keto scotch eggs recipe is so good that you’ll wonder what you did before they were in your life! They are full of essential amino acids, easy, and make a great low-carb lunch or dinner.

Our Low Carb Scotch Eggs are wrapped in perfectly seasoned pork sausage and breaded with parmesan cheese – no fillers and gluten-free!

This Keto Scotch Eggs recipe makes eight serves. One serving is 1 Scotch Egg.

Store leftover scotch eggs in the fridge for up to 3 days. They are not suitable for freezing.

Ingredients

• 9 large Eggs
• 1 pound of Ground Pork
• 2 tablespoons of Sage, finely chopped
• 1 teaspoon of Mustard, ground
• 1 teaspoon of Salt
• ½ teaspoon of Pepper, ground
• ½ teaspoon of Fennel, ground
• 2 ounces of Parmesan Cheese, grated

How to Make Keto Scotch Eggs

1. Place eight eggs into a large saucepan and fill with hot tap water, just enough to cover the eggs.
2. Place over high heat. Once bubbles appear, set your timer for 12 minutes (for firm yolks). When the timer goes off, carefully drain the hot water and place your eggs into a bowl of ice water (or leave them under cold water) for 8-10 minutes until they are cool enough to peel.
3. Gently peel the eggs and set them aside.
4. Preheat the oven to 190C/370F. Line a cookie sheet with parchment paper.
5. Add the pork, sage, mustard powder, salt, pepper, and fennel in a mixing bowl. Mix well.
6. Split the mixture into eight evenly-sized balls.
7. One at a time, place a ball of sausage onto cling film, cover it with a piece of parchment, and roll it into a small oval, keeping the center slightly thicker than the ends.
8. Remove the parchment, place a boiled egg into the center, and press the sausage around it evenly. Repeat with the remaining eggs.
9. Place the remaining egg into a bowl and whisk. In a separate bowl, place the parmesan.
10. Dip each sausage-coated egg into the egg, then bread with the parmesan. Place onto the prepared cookie sheet and repeat with the remaining eggs.
11. Bake for 25-30 minutes until the parmesan begins to brown.
12. Serve immediately.

Keto Scotch Eggs

These Keto Scotch Eggs are so good, you’ll be wondering what you did before they were in your life! They are easy and make a great lunch or dinner.

Rate it

4.95 from 40 votes

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Course: Dinner, Lunch, Main Course

Cuisine: British

Cook Time: 40 minutes mins

0 minutes mins

Total Time: 40 minutes mins

Servings: 8 servings

8

Calories: 271kcal

Author: Gerri

Unit Conversion

US Customary – Metric

1x2x3x

Ingredients

• ▢ 9 large Eggs
• ▢ 1 pound Ground Pork
• ▢ 2 tablespoon Sage Leaves finely chopped
• ▢ 1 teaspoon Mustard ground
• ▢ 1 teaspoon Salt
• ▢ ½ teaspoon Pepper ground
• ▢ ½ teaspoon Fennel ground
• ▢ 2 ounces Parmesan Cheese grated

US Customary – Metric

Instructions

• Place 8 of the eggs into a large saucepan and fill with hot tap water, just enough to cover the eggs.
  9 large Eggs
• Place over high heat. Once bubbles start to appear, set your timer for 12 minutes (for firm yolks). When the timer goes off, carefully drain the hot water and place your eggs into a bowl of ice water (or leave under running cold water) for 8-10 minutes, until they are cool enough to peel.
• Gently peel the eggs and set aside.
• Preheat the oven to 190C/370F. Line a cookie sheet with parchment paper.
• In a mixing bowl, add the pork, sage, mustard powder, salt, pepper, and fennel. Mix well.
  1 pound Ground Pork, 2 tablespoon Sage Leaves, 1 teaspoon Mustard, 1 teaspoon Salt, ½ teaspoon Pepper, ½ teaspoon Fennel
• Split the mixture into 8 evenly sized balls.
• One at a time, place a ball of sausage onto a piece of cling film, cover with a piece of parchment and roll into a small oval, keeping the center slightly thicker than the ends.
• Remove the parchment, place a boiled egg into the center and press the sausage around it evenly. Repeat with the remaining eggs.
• Place the remaining egg into a bowl and whisk. In a separate bowl, place the parmesan.
• Dip each sausage coated egg into the egg then bread with the parmesan. Place onto the prepared cookie sheet and repeat with the remaining eggs.
  2 ounces Parmesan Cheese
• Bake for 25-30 minutes, until the parmesan is starting to brown.
• Serve immediately.

Notes

 

STORING: Store leftover scotch eggs in the fridge for up to 3 days. They are not suitable for freezing.

Nutrition

Serving: 1egg | Calories: 271kcal | Carbohydrates: 1g | Protein: 18g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 283mg | Sodium: 534mg | Potassium: 264mg | Fiber: 1g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 0.4mg | Calcium: 137mg | Iron: 1.8mg

Made this recipe?Tag me at @myketokitchen

Looking for more Keto Pork recipes; check out our list below if you’re after keto egg recipes click the image below.

• Keto BBQ Pigs in Blankets
• Cheesy Keto Pork Meatballs
• Keto Pork San Choy Bau
• Keto Pork Schnitzels

Adjust the servings above to make a larger batch of this Keto Scotch Eggs recipe.

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