Keto Scotch Eggs – Delicious Oven Baked Low Carb Recipe

ana resim

These Keto Scotch Eggs are so good, you’ll be wondering what you did before they were in your life! They are so 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 8 serves. 1 serving is 1 Scotch Egg.

Store leftover Low Carb Scotch Eggs in the fridge for up to 3 days, they are not suitable for freezing.

Keto Scotch Eggs 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 8 of the eggs into a large saucepan and fill with hot tap water, just enough to cover the eggs.
  2. 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.
  3. Gently peel the eggs and set aside.
  4. Preheat the oven to 190C/370F. Line a cookie sheet with parchment paper.
  5. In a mixing bowl, add the pork, sage, mustard powder, salt, pepper, and fennel. Mix well.
  6. Split the mixture into 8 evenly sized balls.
  7. 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.
  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 is starting to brown.
  12. Serve immediately.

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.
  • 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.
  • 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.
  • Bake for 25-30 minutes, until the parmesan is starting to brown.
  • Serve immediately.

Nutrition

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

Click here to see the “Flavor-Pairing” trick that helped me melt away 22 pounds in just 16 days (proven for women only)

Be the first to comment

Leave a Reply

Your email address will not be published.


*