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!
Please feel free to use the jump to recipe button to get straight to this keto scotch eggs recipe.
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
Chicken Leek Pie – BBC Good Food (Not Keto)
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Keto Scotch Eggs – Low Carb, Gluten Free
- 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
- 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
MarieGray says
Hi Mellissa: FWIW…..we love these too, but I only use egg and sausage, and I bake them…..I’ll have to try the more “breaded” version…everyone in my house loves these, the only downfall is that we have backyard chickens, and fresh eggs are OH SO hard to peel. Marie Gray
Mellissa Sevigny (sevimel) says
Thanks Marie, I never thought of baking them but I bet that’s good too! I love the crust though so don’t know if I could skip that part of it! I recently learned that fresh eggs are harder to peel and I found that fascinating! It was definitely true when I experimented with them though. It pays to keep some aside for a few extra days if I’m planning on hard boiling them. And I don’t even get them freshly laid like you do! We used to have Guinea Hens but never chickens. I’d have them now but our neighborhood has zoning regs that don’t permit it. My neighbor can have 8 dogs in an outdoor kennel barking their heads off but I can’t have a few birds – so unfair! :)
Eileen says
I have chickens too. I tried every which way of cooking them so I could peel them. Finally found steaming worked best. I like my yolks soft so I steam 12 min then ice bath
CraigHorman says
Wow! its amazing dish! I can’t wait anymore definatly I am going to make it for my husband.Thank you for this post. craig
Mellissa Sevigny (sevimel) says
Hope you guys enjoy them!
Jan J. says
Girl, I hope you are working on a low-carb cookbook! I’ll be first in line to buy it even if it is just the recipes already shown here to have them easier to access. This is just genius! I was kinda depressed about being driven by necessity back to low carb but I feel more invigorated with these unique new recipes of yours.
Mellissa Sevigny (sevimel) says
Thanks Jan and no reason to be depressed! Losing weight while eating delicious food is a win win once you get used to not eating traditional pasta and bread. Glad my recipes are helping you! I am working on a cookbook proposal but sadly there is no guarantee that it will be published as there are many bloggers out there doing the same thing. Fingers crossed though! :)
Carolyn B. says
Congratulations on hitting a huge milestone! Wow, that is a LOT of views. Not surprised though, I just love your blog. Your recipes always appeal and your photos are gorgeous. I’m paleo and my husband is low carb, so these scotch eggs fit the bill for us both. As soon as I finish my whole 30 I am also going to make that fab looking coconut cake from a few days ago. Looks sooooo amazing.
Thanks for all your hard work and dedication to your blog, those of us who are fans really appreciate the effort that must go into creating and photographing your gorgeous recipes!
Mellissa Sevigny (sevimel) says
Thanks so much Carolyn! The blog is a lot of work but I love doing it, and all of the comments and emails really keep me motivated to keep coming up with new low carb recipes for you guys to test out! I’m glad the recipes are adaptable to a wide range of low carb lifestyles too – until I started doing low carb myself I never knew how many different versions of it there are out there! I will likely move to Paleo myself eventually so I can sustain it for the long term – although I’m not sure I could completely give up dairy. Do you find that difficult???
Etchbee says
Hi Mellisa,
Honestly, yeah.:-( The no dairy thing is the hardest thing to get past for me. Grains and all that stuff I don’t really miss, and even the sweeteners I can live without…but black coffee is a harsh mistress.(!) I miss cream, and my greek yogurt, and cheese! I love cheese! The whole 30 is a great cleanse to do where you eliminate all of those things, but just for 30 days and then you can reintroduce certain things, such as dairy (full fat and not too much) if you can tolerate it. Lots of people who follow paleo seem to eat feta cheese, greek yogurt and full fat cream, for example. That may not be true paleo but I’m a big believer in making the best choices we can and still being realistic about this way of eating as a way of life. I haven’t been doing it long and so far I feel pretty good…my skin looks good and I have lost weight. So I think I will end up being somewhere between paleo/low carb for the longterm as I think I may find that easier to sustain. meanwhile I have your wonderful recipes to keep me on the right track while eating delicious and interesting food. Now I just have to work on getting my kids off carbs….wish me luck on that one!
Etchbee says
I just realized that I logged in under the wrong name, I am Carolyn B.!
Mellissa Sevigny (sevimel) says
Getting kids off refined carbs is no easy task but I’m sure you can do it if you’re offering delicious alternatives. The only things I would truly miss for dairy would be cheese and cream in my coffee. I have gotten used to no yogurt but the other stuff would be hard. Especially the coffee – so right that black being a harsh mistress – lol’d at that! I did it for a year but didn’t enjoy it – I’ve heard of people using coconut oil but I don’t know if I could do that. Maybe coconut milk? Might experiment with that one! I’ll probably do a modified version like you are so that I can sustain it long term as well. Compared to the strict low carb I’m doing now with no fruit or starchy veg, paleo will seem decadent to me! :)
Carolyn B. says
Congrats on the million page views! I found you through foodgawker a few months back and now I visit often. The recipes I have tried have been AWESOME. These look great and I will definitely be trying them. Thanks so much~Love your blog! :-)
Mellissa Sevigny (sevimel) says
Thanks so much Carolyn! Your visiting “often” helped me get to a million views so I appreciate your loyalty! I’m glad you’ve had success with the recipes and I hope to keep you busy in the kitchen trying new ones for a long time! :)
Diane says
I always wondered what these were…so thanks! I’ll be making them very soon. Oh…and a big “you go girl” on your count!
Mellissa Sevigny (sevimel) says
Your welcome Diane and thank you! I never knew what they were either until last spring – the name isn’t very descriptive is it? :)
Janis says
These look FAB! Can’t wait to try them out! Thank you for sharing….excited to be a new follower!
Mellissa Sevigny (sevimel) says
Thanks Janis and welcome to IBIH – we’re excited to have you! I hope we see you around the comments and you’ll tell us what you think of the recipes! :)
Laurali says
These look great! Can’t wait to get some sausage and get started. You are my LC hero!
Mellissa Sevigny (sevimel) says
Thanks Laurali! Let me know how they come out!
Jacquelineand.... says
Congrats on hitting the million mark!
Hubby is Scottish and has wistfully reminisced about these….guess what I’ll be making him this weekend; thanks for sharing the recipe.
Mellissa Sevigny (sevimel) says
Hope he likes them Jacqueline!
Kristine00 says
First, congratulations on your page views! WOW
I will be definitely making these! :)
Mellissa Sevigny (sevimel) says
Thanks Kristine! These are worth the effort – hope you like them!