Keto Scotch Eggs

Updated
5 from 40 votes

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.

Keto scotch eggs on a baking tray.
Delicious keto scotch eggs.

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

How to make Keto Scotch Eggs - delicious sausage wrapped egg recipe
Delicious sausage-wrapped scotch egg recipe
  • 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

Keto scotch eggs on a baking tray.
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.
Tasty keto scotch eggs.

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
0 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 271kcal
Author: Gerri

Unit Conversion

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

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

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Matt Dobson

I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.

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10 thoughts on “Keto Scotch Eggs”

  1. 5 stars
    Hi! Want to make these tomorrow. How many days do these last in the refrigerator? Can you freeze them? Thanks!

    Reply
    • Hi Bernadette,

      A couple of minutes in the microwave or 15-20 minutes in a 160C/320F oven should do the trick! I’m so glad that you enjoy them!!

      Reply
  2. Made these this evening and they are delicious! I grounded up some Hot n Spicy pork rinds and mixed them with shredded Parmesan for the coating. Yum! Thank you for sharing this recipe!

    Reply
  3. I love these. Much better than store bought. Now my family want to pinch my Keto Scotch eggs as they are not happy with store bought ones, so I make extra. Thank you so much for this recipe, absolutely delicious.

    Reply
4.95 from 40 votes (39 ratings without comment)

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As seen in: Womens Health, Buzzfeed, Bulletproof, Parade, Yahoo, Huffpost