Keto Scotch Eggs with Chorizo

Indulge in a flavorful twist on a classic British dish with these Keto Scotch Eggs featuring spicy chorizo. This low-carb delight combines hard-boiled eggs wrapped in a savory chorizo sausage, then baked to crispy perfection. Perfect for breakfast, lunch, or as a protein-packed snack!

Course Snacks

Cuisine British

Keyword Chorizo Scotch Eggs, Keto Recipes, Keto Scotch Eggs, low-carb snacks

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 320kcal

Equipment

Saucepan
Mixing bowl
Baking sheet
Parchment paper
Shallow dish for coating
Ice bath

Ingredients

4 large eggs approx. 240g
8 oz chorizo sausage casing removed
½ cup almond flour
¼ cup grated Parmesan cheese
1 large egg beaten (for egg wash)
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
Salt and black pepper to taste
Olive oil spray for greasing

Instructions

Place the 4 large eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for 10-12 minutes. After the time is up, transfer the eggs to an ice bath to cool completely. Once cooled, peel the eggs and set aside.
In a mixing bowl, combine the chorizo sausage, garlic powder, onion powder, smoked paprika, salt, and black pepper. Use your hands to mix everything thoroughly until well combined.
Divide the chorizo mixture into four equal portions. Take one portion and flatten it in your palm. Place a peeled egg in the center, then carefully wrap the chorizo around the egg, ensuring it's completely covered. Repeat this process with the remaining eggs.
Preheat your oven to 400°F (200°C). In a shallow dish, combine the almond flour and grated Parmesan cheese. Dip each chorizo-wrapped egg into the beaten egg, allowing any excess to drip off, then roll it in the almond flour mixture until well coated.
Line a baking sheet with parchment paper and lightly spray it with olive oil. Place the coated Scotch eggs on the prepared baking sheet, ensuring they are spaced apart. Spray the tops lightly with olive oil. Bake in the preheated oven for 25-30 minutes, or until the chorizo is cooked through and the coating is golden brown.
Once baked, remove the Scotch eggs from the oven and let them cool for a few minutes before slicing in half. Serve warm or at room temperature, and enjoy your Keto Scotch Eggs with Chorizo!

Notes

These Keto Scotch Eggs can be stored in an airtight container in the refrigerator for up to 3 days. They also make for a great meal prep option and can be enjoyed cold or reheated in the oven. Feel free to experiment with different spices or add herbs to the chorizo mixture for a personalized touch!

Nutrition