Keto Scotch Eggs

Why This Is Strictly Keto

Classic Scotch eggs are rolled in breadcrumbs. Here an almond flour and Parmesan crust takes their place, and plain bulk pork sausage with no fillers or sugar forms the wrap, so each egg has only about 2g net carbs.

Ingredients

• 6 large eggs, for boiling
• 1½ lb (680 g) plain bulk pork sausage (no added sugar or fillers)
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon dried sage
• ½ teaspoon black pepper
• 1 large egg, beaten
• ½ cup (50 g) almond flour
• ¼ cup (25 g) finely grated Parmesan
• 1 tablespoon avocado oil, for brushing

Instructions

1. Boil the eggs: Lower the 6 eggs into boiling water and cook for 6½ minutes for a soft yolk. Move to ice water for 5 minutes, then peel carefully.

2. Season the sausage: Heat the oven to 400°F (200°C) and line a baking sheet with parchment. Mix the sausage with the parsley, sage and pepper, then divide into 6 equal portions.

3. Wrap: Flatten one portion in your palm, set an egg in the middle and press the sausage up around it until fully sealed and smooth. Repeat with the rest.

4. Coat: Mix the almond flour and Parmesan on a plate. Roll each wrapped egg in the beaten egg, then in the crumb mixture, pressing to coat.

5. Bake: Place on the baking sheet, brush lightly with avocado oil and bake for 22–25 minutes, turning once halfway, until the sausage is cooked through and the crust is deep golden.

Nutritional Info (per serving, approximate)

Tips

• Chill the peeled eggs well; cold eggs are easier to wrap.
• Wet your hands slightly to keep the sausage from sticking.
• Serve warm or cold. They keep for 3 days in the refrigerator.