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Keto Scotch Eggs Recipe


Atkins Keto Scotch Eggs
4.2g
Glucides nets Atkins™
Prep Time:20 Minutes
Style:Other
Cook Time:20 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

33.5g

Protein

19.8g

Fat

5g

Fiber

361.5cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 1tspTap Water
  • 8largeBoiled Egg
  • 12oz, raw (yield after cooking)Turkey Breakfast Sausage
  • 1largeEgg (Whole)
  • 2/4 cupOrganic High Fiber Coconut Flour

DIRECTIONS

  1. Prepare hard-boiled eggs. Cover 8 eggs in a heavy pan with 1-inch of cold water. Bring to a rolling boil, remove from the heat and allow eggs to cook for 10 minutes. Immediately drain off hot water and immerse eggs in an ice-water bath until cool enough to peel. Peel eggs and dry thoroughly on a paper towel.
  2. Whisk 1 egg and water in a small bowl. In another shallow bowl place the coconut flour (season with salt and pepper if desired). Set both aside.
  3. Prepare sausage by forming into 8 equal balls. Take each ball and flatten into an oblong disk. Wrap each egg into the sausage disk making sure to cover the entire surface evenly. Set each sausage covered egg on a plate.
  4. Heat about 1-inch of oil in a large frying pan over medium-high heat. Roll each egg in the whisked egg, then the coconut flour until coated all over. When the oil is shimmering, place all 8 eggs (if they fit, allowing at least 1/2-inch in between) in the pan. Fry on one side until golden in color then using tongs flip to another side, continue until all sides are golden brown, about 8 minutes total. Drain on a paper towel and serve immediately.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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