A Keto Twist on a Savory Classic!
Forget everything you thought you knew about Scotch Eggs! We’re ditching the traditional sausage and breadcrumbs for a modern, low-carb version that’s bursting with flavor. Imagine a perfectly hard-boiled egg, wrapped in a crispy, salty bacon lattice, and coated in a savory parmesan crust. This isn’t just a snack; it’s a high-protein, keto-friendly powerhouse that comes together in just 15 minutes. Whether you need a quick breakfast, a satisfying lunch, or a crowd-pleasing appetizer, these Bacon-Wrapped Scotch Eggs are your new go-to recipe.
Ingredients
• 2 large hard-boiled eggs, peeled
• 1 large egg, beaten
• 4 slices bacon
• 2 tbsp / 14g coconut flour
• 2 tbsp / 10g grated Parmesan cheese
• 1 tbsp / 15ml coconut oil
• ½ tbsp / 7.5ml olive oil
Instructions
1. Directions1. Prepare your dredging station. In a shallow bowl, whisk together the coconut flour and grated Parmesan cheese. Set this aside next to your bowl with the beaten egg.2. Weave the bacon lattice. For each peeled hard-boiled egg, wrap one slice of bacon horizontally around the middle. Wrap a second slice vertically, tucking the ends under the horizontal slice to secure it.3. Coat the eggs. Carefully dip each bacon-wrapped egg into the beaten egg, ensuring it’s fully coated. Immediately transfer it to the flour mixture and roll gently to cover all sides.4. Sauté to perfection. Set your Instant Pot to the SAUTE function. Add the coconut oil and olive oil and allow it to heat up.5. Cook until golden. Gently place the coated eggs into the hot oil. Cook for 2-3 minutes per side, turning carefully with tongs, until the bacon is crispy and the coating is a beautiful golden brown.6. Serve immediately. Remove the Scotch eggs from the pot, let them rest for a moment on a paper towel, and enjoy warm!
Nutritional Information
• Per Serving (1 egg):
• Calories: 477
• Total Fat: 42g
• Net Carbs: 2.95g
• Fiber: 3g
• Protein: 19g
Pro Tips
• Pro-Tips for Perfect Scotch Eggs
• For a jammy, softer yolk, boil your eggs for 6-7 minutes instead of hard-boiling, then immediately place them in an ice bath before peeling.
• If your bacon isn’t staying put, secure the ends with a small wooden toothpick before cooking. Just remember to remove it before serving!
• No Instant Pot? Pan-fry these in a skillet over medium-high heat, or bake at 400°F / 200°C for 10-15 minutes, until the bacon is crisp.
• For an extra crispy, zero-carb coating, substitute the coconut flour mixture with finely crushed pork rinds.
FAQ
Q: Can I make these keto Scotch eggs without an Instant Pot
A: Yes, you can easily adapt this recipe. Pan-fry the Scotch eggs in a skillet over medium-high heat or bake them in an oven at 400°F (200°C) for 10-15 minutes until the bacon is crispy.
Q: How do I get a jammy yolk in my Scotch egg
A: For a softer, jammy yolk, boil your eggs for only 6-7 minutes. After boiling, immediately transfer them to an ice bath to stop the cooking process before you peel and wrap them.
Q: Is there a substitute for the coconut flour coating
A: Absolutely. For an extra crispy, zero-carb alternative, you can substitute the coconut flour and Parmesan mixture with finely crushed pork rinds.
Q: What if the bacon won’t stay wrapped around the egg
A: If your bacon slices are not staying in place, you can secure the ends with a small wooden toothpick before you start cooking. Just be sure to remove the toothpick before serving.
