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    Keto Scotch Eggs

    55 minutes medium

    Delectable keto scotch eggs. Better than the original!

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    Keto Scotch Eggs

    Delectable keto scotch eggs. Better than the original!

    Ingredients for 9 servings

    • 9 large eggs.
    • 1 pound/453g of ground pork.
    • 2 tablespoons of chopped sage leaves.
    • 1 teaspoon of ground mustard.
    • 1 teaspoon of salt to taste.
    • 1/2 teaspoon of ground pepper.
    • 1/2 teaspoon of ground fennel.
    • 2 ounces/45g of grated parmesan cheese.


    Calories: 271
    Carbohydrates: 1g
    Protein: 18g

    Fat: 20g
    Fibre: 1g


    1 Place a saucepan over medium-high heat, add in water and the eggs then bring to boil. Cook the eggs for about twelve minutes until they are cooked through. Once cooked, place the eggs in a bowl of ice water for about eight to ten minutes then peel off the shells, set aside.
    2 Preheat the oven to 190 degrees celsius, place a parchment paper on a baking/cookie sheet then set aside. Using a large mixing bowl, add in the pork, sage, mustard powder, fennel, salt, and pepper to taste then mix properly to combine. Form about nine balls from the mixture then set aside.
    3 Working with one ball at a time, place the ball on a piece of cling film, top with parchment paper then roll the sausage ball into round shapes, add one egg into the ball then press the meat mixture around it. Do the same for the rest of the eggs and sausage balls.
    4 Add the parmesan into a mixing bowl, roll each sausage ball into the breading then place in the lined cookie sheet. Place the cookie sheet into the preheated oven and bake for about twenty-five to thirty minutes until the parmesan starts to brown. Serve.


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