Low Carb and Gluten Free Scotch Eggs

I’ve had a few ‘not so low carb’ blips over the past few weeks and the biggest reason was a strange craving for scotch eggs … I say strange because they’ve never been particularly important to me! So, with a little time to spare I set about trying to make some, keto style! The first batch were perfectly edible but didn’t look great, the second batch are much better but I’m struggling to get a lovely brown covering without frying. These could be fried if you’re up for it, I just don’t like frying as a general rule so will do without the full golden effect of a normal scotch egg!

Again, a little off the norm I actually used lamb mince for mine, I know the usual is pork but I fancied lamb! Use whichever mince you like and season with whichever herbs you fancy. I can see these bad boys becoming a massively versatile dish to create and will go well with a salad for a meal idea.


  • 250g mince (I used lamb)
  • 50g finely grated or chopped mozerella (the finer the better)
  • 1/4 tsp rosemary (or herbs to taste)
  • 1 garlic clove, minced
  • Salt and pepper, to taste
  • 3 eggs, in shells
  • 1 egg, beaten
  • 20g grated Parmesan
  • 25g ground almonds


  1. Preheat oven to 200c fan assisted or 220c without. Line a baking tray with foil or baking paper.
  2. Place the three eggs in a pan and cover with cold water, put on the hob and bring to the boil. Boil for 10 minutes and then empty the pan and refill with cold water. Change the water a few times as it warms up, you’re aiming to cool the eggs as quickly as possible. Leave them sat in cold water.
  3. In a clean bowl combine the mince, mozerella, herbs, garlic, seasoning and half the beaten egg. Mix well until all ingredients are combined and then split into three equal balls.
  4. Peel your boiled eggs, I always do mine in the water as I find it easier but do whatever works for you.
  5. Now set up your breading station … the remaining beaten egg in one bowl and in the other mix together your Parmesan and almonds.
  6. Flatten one of the mince balls and place the egg on top, now carefully squash the mince around the egg until it is totally covered. Take some time at this stage, you want to get an even coverage and ensure there are no cracks. If there are squeeze and squash the gap until its gone – this prevents splitting in the oven.
  7. Once your eggs are all covered, one at a time coat in beaten egg and then roll around in your almond mixture until completely covered, place on your baking tray.
  8. Do the same with the remaining eggs and then put in the oven for 25-30 minutes.
  9. At 20 minutes check your scotch eggs, if theyre unevenly browning you can gently dab pale patches with beaten egg on a pastry brush to help brown!
  10. Once cooked, transfer to a sheet of kitchen roll for 5 minutes before serving if you’d like them hot. These are also deliscious cold!


These sound like a bit of a faff but they’re actually incredibly easy and the taste makes it all totally worthwhile! Let me know what flavours you try and how you like them 😀 xx

Nutritional values per egg : 410kcal | 88g fat | 0.9g carbs | 38g protein

If you’re restricting calories buy a lesser fat % meat and it will reduce calories, if you’re following keto or a similar low carb high fat diet then go wild!! X


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