Keto Scotch Eggs
Elevate your breakfast game or snack repertoire with these irresistible Keto Scotch Eggs! Perfectly soft-boiled eggs are encased in a flavorful layer of seasoned sugar-free pork sausage, then rolled in a crispy almond flour and parmesan coating for a low-carb twist on a classic favorite. These protein-packed gems are pan-fried to golden perfection and finished in the oven for a delectable crunch that stays true to keto guidelines. With a savory blend of spices like garlic, onion, and mustard powder, every bite is bursting with bold flavor. Quick to prepare and ideal for meal prep, serve them warm or at room temperature for a satisfying, gluten-free option that's as versatile as it is delicious. Perfect for keto enthusiasts, these scotch eggs make a fantastic entrée, snack, or even party appetizer!
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Recipe Information
Ingredients
- 6 large eggs
- 1 pound ground pork sausage (sugar-free)
- 1 cup almond flour
- 0.5 cup parmesan cheese, grated
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large egg
- 2 tablespoons olive oil
Instructions
Place 6 large eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
Once boiling, remove the saucepan from heat and cover it with a lid. Let the eggs sit in hot water for 5-6 minutes.
After time has passed, transfer the eggs into a bowl of ice water and let them cool for about 10 minutes. Then peel the eggs and set them aside.
In a large mixing bowl, combine ground pork sausage, ground mustard, garlic powder, onion powder, salt, and black pepper. Mix until the seasonings are well incorporated into the sausage.
Divide the seasoned sausage into 6 equal portions.
To wrap the eggs, flatten each portion of sausage into a patty. Place a peeled egg in the center and gently work the sausage around the egg, ensuring it is completely covered with no gaps.
In a shallow bowl, mix almond flour and grated parmesan cheese to create a crumb mixture.
In another bowl, beat the remaining large egg.
Roll each sausage-wrapped egg in the beaten egg, then gently coat it in the almond flour mixture, ensuring all sides are covered.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the scotch eggs to the skillet, cooking in batches if necessary.
Cook the scotch eggs for about 8-10 minutes, turning occasionally, until the sausage is thoroughly cooked and the outside is golden brown and crispy.
For the best texture, transfer the scotch eggs to a preheated oven at 350°F (175°C) for an additional 5 minutes.
Once cooked, transfer the scotch eggs to a paper towel-lined plate to drain any excess oil.
Serve warm or at room temperature as a satisfying Keto-friendly meal or snack.
Nutrition Facts
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.8 g | 297% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1660 mg | 553% | |
| Sodium | 5531 mg | 240% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 3.9 g | ||
| Protein | 161.4 g | 323% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 953 mg | 73% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1819 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
