Keto Scotch Eggs - Low Carb, Gluten Free
Delicious, low-carb, and gluten-free Keto Scotch Eggs wrapped in a crispy coconut flour and parmesan crust. Perfect for meal prep or a high-protein snack on the go.
Ingredients
- 7 large eggs 6 to boil, 1 to beat for the egg wash
- 1 16-ounce tube raw pork sausage Ensure there are absolutely no added hidden sugars or fillers
- 1/4 cup grated parmesan cheese Freshly grated provides the best crunch
- 1/4 cup coconut flour Essential for absorbing moisture
- 1/2 teaspoon kosher salt Adjust to taste
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- As needed oil for frying Avocado oil or light olive oil works best for high heat
Instructions
- Place six whole eggs in a medium metal saucepan. Fill with cold water until the eggs are submerged. Bring the water to a rolling boil over medium-high heat and boil for exactly four minutes.
- Remove from heat immediately. Let the eggs sit in the hot water for five more minutes, then carefully transfer them to an ice water bath to cool completely for another five minutes.
- While the eggs cool, combine the coconut flour, grated parmesan cheese, kosher salt, black pepper, and garlic powder in a shallow glass dish. Mix thoroughly with a fork.
- Peel the cooled eggs under gentle running cold water. Place the peeled eggs on a clean paper towel and dry them completely. (Crucial step: if the eggs are wet, the meat will slide off).
- Divide the raw sausage meat into six equal portions. Flatten one portion in the palm of your hand into a quarter-inch thick oval. Place a completely dry boiled egg in the center and wrap the meat completely around the egg, sealing all edges smoothly. Repeat for the remaining eggs.
- Heat your chosen frying oil in a heavy-duty iron skillet until it is about half an inch deep. Bring the heat to a steady medium-high.
- Dip each meat-wrapped egg into the beaten egg wash, ensuring it is heavily coated. Then, roll it thoroughly in the dry coconut flour and parmesan cheese mixture.
- Gently place the breaded eggs into the hot oil using a metal slotted spoon to avoid splashes. Turn gently every two minutes until they are a gorgeous, deep golden brown all over.
- Carefully remove the finished golden eggs from the hot skillet and let them drain on a plate lined with fresh paper towels before serving.
Notes
Oven-Baked Alternative: You can absolutely bake these treats in your home oven. Place them carefully on an elevated wire rack over a standard metal baking sheet. Bake them at a hot 400 degrees Fahrenheit for about twenty to twenty-five minutes.
Storage: Keep cooled leftover eggs inside a tightly sealed airtight container in your refrigerator for up to four days. They taste incredibly amazing eaten entirely cold straight from the fridge!