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prep time
40 min
cook time
30 min
ready time
1 h 10 min
Keto Christmas Turkey Baked Scotch Eggs Snack
Oh boy you’re in for a treat! These Keto Christmas snacks are utterly delicious! Classic Scotch eggs have been taken to the next level with this Keto Christmas recipe. Turkey mince is combined with aromatic fresh herbs and a little almond flour, then wrapped around a soft boiled egg. They are double dunked in an egg wash and coated in a mix of ground almonds and grated parmesan cheese. Bake in the oven til crisp and golden or deep fried for an authentic taste. This recipe is a little hands on to prepare but the steps are easy enough and well worth the effort! 1 whole Scotch egg contains just 5g net carbs. Cut in half to reduce your carb intake. Also great served as appetizers to any festive party, enjoyed as a snack or served with a side of veggies or salad for a complete meal. They taste great hot from the oven, warmed or chilled straight from the fridge.
What are scotch eggs?
A typical Scotch egg is a boiled egg encased in sausage meat, coated in breadcrumbs and baked or deep-fried. Since we use ground almonds in place of the breadcrumbs, this recipe is also gluten-free.
Can I make any substitutions?
Turkey mince is used in this recipe, but you can substitute with another ground meat of choice. Pork is the classic, but chicken also works great.
What can I serve these Christmas Turkey Scotch eggs with?
Traditionally Scotch eggs are served with mustard and ketchup. Serve alongside other party snacks, and veggies/ salad of choice.
How to store Christmas Turkey Scotch eggs?
They can be prepared up to a day in advance and baked/fried the day of consumption. Once cooked, store in an airtight container in the fridge for up to 4 days. Enjoy cold from the fridge or reheated in the oven to crisp up the coating.
Net Carbs
3.5 g
Fiber
1.8 g
Total Carbs
5.3 g
Protein
35.1 g
Fats
26.2 g
395 cals
#1 Low Carb & Keto Diet App Since 2010
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Ingredients
Egg Whole Raw
8 medium
Olive oil
1 tbsp
Onion, white, yellow or red, raw
0.25 cup
Ground turkey, lean, 7% fat (93% lean meat)
500 g
Almond flour
0.33 cup
Garlic powder
0.5 tsp
Sage, Fresh / Raw
2 tbsp
Fresh thyme
4 Sprig
Salt, sea salt
0.25 tsp
Black pepper, ground
0.25 tsp
Almond flour
0.33 cup
Parmesan cheese, dry (grated)
0.5 cup, grated
Recipe Steps
steps 6
1 h 10 min
Step 1
Place 6 eggs into a saucepan and cover just enough with cold water. Bring the water to a rolling boil, and set the timer for 3 minutes. Run the eggs under cold water to stop the eggs from cooking further and let sit in cold water for a couple minutes. Peel the shells off using a teaspoon to help guide under the shell. Allow to fully dry.Step 2
Finely chop the sage, and remove the thyme leaves from the stems. Finely chop the onion. Add 1 tablespoon of olive oil to a pan set over medium heat. Saute the onion until soft and translucent and mix in the sage and thyme.Step 3
Finely chop the parsley. In a large bowl, add the turkey mince, 1/3 cup almond flour, garlic powder, parsley, sea salt, and a good grind of black pepper. Use your hands to thoroughly combine all the ingredients together and form them into a ball.Step 4
Divide the meat mixture into 6 equal portions. Grab one portion and flatten it in the palm of your hands. You may find it useful to have a bowl of water nearby to wet your hands before handling each meat portion. Wrap the meat around the egg to completely encase it. Repeat with the remaining meatballs and eggs. Leave to chill in the fridge for at least 30 minutes.Step 5
Preheat the oven to 350°F/ 180°C and line a baking tray with baking paper. Grate the parmesan cheese using the fine side of a box grater. Set up 2 bowls – one containing the remaining 1 cup almond flour and the grated parmesan cheese, and in the other, beat the remaining 2 raw eggs. Roll the encased Scotch eggs in the almond flour and cheese mixture. Then dip in the beaten egg and again to coat with the almond flour and cheese mixture. Repeat with the remaining eggs and make sure no meat is visible.Step 6
Transfer the eggs to the baking tray. Bake in the center of the oven for 25-30 minutes until the tops have turned golden and crisp and meat has cooked through. You may want to use a meat thermometer to check. Serve hot or chilled.
Comments
Yamizuma 3 years ago
I wonder if these freeze well? They seem like they might make a nice lunchable if so...
recipewriter 3 years ago
Technically, hard-cooked eggs can be frozen, but they won't taste great. The whites become tough and rubbery, and they release excess water when they're thawed. They are best enjoyed fresh, but can be stored in the fridge for 4-5 days in you want to prepare them ahead of time. I hope you enjoy them, they are delicious!