These keto scotch eggs are incredibly delicious, and worth every bit of extra effort to make them! A perfect snack or breakfast on the go, these gluten free scotch eggs are super tasty hot or cold!
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Scotch Eggs are a UK sensation that consists of a soft boiled egg, wrapped in sausage, and then bread crumbs. These flavor bombs are then deep fried until crispy, and served with some kind of sauce. So much more than the sum of its parts, it is indescribably delicious and satisfying to eat!
Already pretty keto friendly, the only real challenge in creating a keto scotch egg is the breading. I experimented with a 50/50 coconut flour to grated parmesan ratio – seasoned with S&P and a little garlic powder. It worked great and that will be my “go to” low carb breading from now on.
I used a mild “breakfast style” pork sausage that I found at my local grocery store that had the least amount of carbs in it for these keto scotch eggs. Do check the nutrition labels because a lot of the mainstream sausage brands contain quite a bit of sugar or corn syrup. I’ve seen versions made from chorizo (definitely trying that) and italian sausage as well so feel free to experiment with what you can find.
My biggest challenge in making these keto scotch eggs was trying to get the yolks to stay soft. I made them a few times, experimenting with different techniques and finally got as close to runny as I think is possible.
More than a few of my eggs were too soft to peel and the white oozed out so they had to be scrapped, but I finally hit on the right amount of time to keep the white firm enough to peel and handle, with the yolk staying semi-soft – I just don’t like hard boiled eggs that are light yellow and chalky, but you cook them to your preference.
Then simply peel them, wrap them, dip them, and fry them and viola – Keto Scotch Eggs!
The only issue I have with these keto scotch eggs when you’re doing low carb or keto, is that you definitely wish you were drinking a great beer when you are eating them!
The salty juicy sausage works perfectly against the smooth egg white, rich yolk, and the crunchy fried coating. And though they need no accompaniment they are also delicious with a drizzle of hot sauce!
My husband is happy and thinks these keto scotch eggs are at least as good as he remembers from the non keto ones – as for me, I’m definitely a fan and will be making these again and again!
My favorite thing about them? They are just as good cold the next day, so they are perfect to pack for a high protein lunch on the go!
More British inspired Recipes
Bangers and Mash
Fisherman’s Pie
Shepherd’s Pie Meatballs
Cheddar Leek Cauliflower Mash
Chicken Leek Pie – BBC Good Food (Not Keto)
Keto Scotch Eggs – Low Carb, Gluten Free
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 7 reviews
- Author: Mellissa Sevigny
- Total Time: 30 minutes
- Yield: 7 eggs 1x
- Diet: Gluten Free
Description
These keto scotch eggs are just as good as the real thing and so worth the extra effort! Delicious hot or cold, they are low carb and gluten free too!
Ingredients
UnitsScale
- 7 large eggs
- 1 16 ounce tube of raw pork sausage
- 1/4 cup grated parmesan cheese
- 1/4 cup coconut flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1 egg, beaten
- oil for frying
Instructions
- Place the eggs in a medium saucepan in cold water.
- Bring to a boil and boil for 4 minutes.
- Turn off heat and let them sit in the hot water for five minutes.
- Remove from the pan and place in ice water. Cool for five minutes.
- While they are cooling, mix your coconut flour, parmesan, salt and pepper and garlic powder in a shallow bowl or dish and set aside.
- Peel the eggs under cold running water and set on a plate lined with paper towels. You may have to blot them as well, because you want them completely dry when you wrap them with the sausage.
- Meanwhile, remove your sausage from the tube and cut into 7 equal portions. Take a piece and using your left hand, flatten the sausage out onto your right hand making an oblong oval that is about 1/4 inch thick.
- Place an egg in the center of the sausage, cup your hand and use your fingers to wrap the sausage completely around the egg.
- Then press as you would if forming a meatball to make sure the meat is evenly wrapped and smooth. Set aside and repeat with the other eggs.*
- I started my oil heating (in a heavy duty pan about 1/2 inch deep) while I wrapped these.
- Once they are all wrapped, dip them first in the beaten egg, then the coconut flour/parmesan coating and place them in your hot oil – I put the completed eggs onto a spoon and rolled them into the oil to prevent splashing.
- They don’t take long to cook, turn them every 2 minutes or less until golden brown all the way around and then take them out and put them on a paper towel lined plate.
- Served hot or cold these are awesome!
Notes
*It sounds harder than it really is but you’ll get the hang of it quickly. I wish I had a photo tutorial but it’s hard to take photos with sausage covered hands, so hopefully this description gives you the idea. I tried rolling out the sausage between parchment sheets but then when I used a spatula to get it off, it crumpled up – so the hand technique worked the best for me.
For the nutrition data, I’m giving you the eggs dipped, but not fried, because I don’t know how to add the frying calories. Use your own discretion in how much fat and calories that would add to the total.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: keto appetizer
- Method: frying
- Cuisine: British
Nutrition
- Serving Size: 1 egg
- Calories: 321
- Fat: 28g
- Carbohydrates: 2g net
- Protein: 15g
