clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Keto Scotch Eggs

  • Author: Steve
  • Total Time: 55 minutes
  • Yield: 4 servings 1x


If you ever wished that eggs came wrapped in meat, this English classic is for you. Not only is this recipe baked instead of fried, but these are also keto Scotch eggs.


  • 5 eggs
  • 1 pound ground sausage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried chives
  • 2 tablespoons Dijon mustard
  • 3/4 cup almond flour/meal
  • 1/4 cup grated Parmesan
  • 1/4 cup sesame seeds
  • 1/4 cup mayo
  • 2 tablespoons chopped pickles
  • 1 teaspoon sriracha


Place four of the eggs into a small saucepan and cover with water by one inch.

Bring the pan of eggs and water to a boil. When a rapid boil is reached, turn off the heat, cover the pan, and let sit for 6 minutes.

While you wait, add cold water and ice cubes to a large bowl. After 6 minutes, drain the water from the eggs and gently transfer them to the ice water. Let the eggs cool while you prep the rest.

Preheat the oven to 400 degrees F. In a bowl, combine the sausage with the thyme, garlic powder, chives, and mustard. Stir well to combine. Divide the sausage mixture into four equal-sized flat discs and set them on a cutting board.

Set up three shallow dishes. In the first, add 1/4 cup almond flour. In the second, crack the remaining egg and beat with a splash of water. In the third stir together the remaining almond flour, Parmesan, and sesame seeds. Line the plates up in this order next to your sausage.

Get ready to assemble. Peel the eggs when they have cooled. Line a baking sheet with parchment paper.

Gently roll each of the eggs in the dish of plain almond flour to coat. Place each egg onto a sausage disc. Wet your hands and one at a time, press the sausage discs around each of the eggs. Dip each one into the beaten egg and then roll around in the almond flour mixture until well coated. Place each scotch egg onto the baking sheet.

Bake the eggs for 20 minutes or until the sausage reaches 165 degrees. While they bake, make the scotch egg sauce by stirring together the mayo, pickles, and lemon juice.

Serve the scotch eggs warm or at room temperature with the sauce on the side.

  • Prep Time: 30
  • Cook Time: 25
  • Category: Brunch
  • Method: Baking
  • Cuisine: English

Keywords: sausage, eggs, meat, thyme, pickles