These low carb Scotch eggs are very filling and super low in carbohydrates! Gluten free and keto friendly recipe with video tutorial.
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Scotch eggs are a classic food eaten on picnics - but they also make a fantastic snack to be enjoyed at any time! According to Wikipedia, they were invented by Fortnum and Mason (a department store in London) in 1738. The recipe classically involves a hard boiled egg, wrapped in sausage meat, then coated in breadcrumbs. There are even mini versions for parties that are made from quails' eggs!
So I decided to use the same coating as I used for my chicken tender recipe, and make a low carb version! Scotch eggs are usually deep fried - but I really hate deep fat frying anything, so this is a baked version. They are FANTASTIC when freshly baked, but also very good the next day (I've been known to eat them for breakfast LOL)!
Watch my video tutorial below or scroll down for the full recipe and printable recipe card!
How to Make Low Carb Scotch Eggs
Mix some almond flour, flaxseed meal, salt and pepper together in a bowl and set aside.
Hard boil six eggs (check out my tutorial on how to make them in an Instant Pot!), leave to cool, then peel them. Divide some raw pork sausage meat into six sections. You could use plain ground pork if you prefer, but you will need to add some extra seasoning. Wrap each egg in one section of the sausage meat.
Once you have molded the meat around the egg, ensuring that there are no gaps, dunk it in the almond flour mixture and coat it thoroughly.
Place the prepared eggs on a baking sheet.
When all six have been made, roast in a preheated oven for 15 minutes. Then turn them over, and roast for another 10-12 minutes or until the pork is fully cooked.
These keto scotch eggs are great for snacking, parties, or even picnics!
Love this recipe? Check out my keto "armadillo eggs" - a fantastic combination of cheese-stuffed jalapeños wrapped in ground sausage and bacon!
📖 Recipe
Low Carb Scotch Eggs
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 350F.
- Mix the almond flour, flaxseed meal, and salt and pepper together in a bowl.
- Divide the pork sausage meat into six sections. Wrap each egg in one section of the sausage meat,ensuring that there are no gaps.
- Roll each wrapped egg in the almond flour mixture and coat it thoroughly. Place the prepared eggs on a baking sheet.
- When all six have been made, roast in the oven for 15 minutes. Then turn them over, and roast for another 10-12 minutes or until the pork is fully cooked.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Jmt says
Thanks, can't wait to try it, as for me, my Scottish great aunt would have my head if the yoke weren't a bit soft... Cutting into it was such a treat anticipating the goo running out...
Georgina says
LOL - fair point!!
Tina says
Way too much fat!
Joyce E Lange says
Can I use ground chia in place of flaxseed?
Georgina says
I haven't used ground chia before, so if you try it, let me know! You could also just increase the almond flour instead, but the nutritional data will change.
Monica says
I have just made these. So delicious. Thank you for a fantastic recipe. X
Georgina says
I'm so glad you liked them - thanks!
Bev says
Hi, how long will they keep in the fridge uncooked.
Georgina says
I cooked them as the recipe suggests - but I imagine they would be OK if well wrapped in the fridge for a couple of days?
Tricia says
Use a turkey sausage instead of pork for a lower fat option