Go Back
–+ servings
An overview shot of smoked keto scotch eggs cut in half and topped with green onions.
Print

Smoked Scotch Eggs

These Smoked Scotch Eggs are the perfect on-the-go breakfast or snack and make a great party appetizer as well! This recipe is packed with protein, boasts a delicious smokey bbq flavor, and is quick and easy to make!
Course Appetizer, Breakfast
Cuisine British
Diet Gluten Free
Prep Time 10 minutes
Cook Time 1 hour
Total Time 40 minutes
Servings 6 Scotch Eggs
Calories 412kcal
Author Emilee Mason

Equipment

  • Traeger or Pellet Grill

Ingredients

  • 1 lb pork breakfast sausage ground, see notes
  • 6 hard boiled eggs see notes
  • 1 egg whisked
  • ½ cup almond flour or almond meal
  • 1 tbsp tapioca flour
  • 1 tbsp coconut sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ⅓ cup bbq sauce

Instructions

  • Preheat your electric smoker to 225 degrees F.
  • In a small bowl combine the almond meal, tapioca flour, spices and sugar. In a separate small bowl, whisk one egg.
  • Divide the pork sausage into 6 equal patties and flatten to about ¼” thick between your hands.
  • Wrap one hard boiled egg in each one of the six flatted patties and shape into a ball.
  • Gently roll the pork covered egg in the whisked egg and allow the excess to drip off. There should just be enough egg for the coating to stick - no more.
  • Roll the egg in the flour mixture until lightly coated and then place the scotch eggs on a lined baking sheet.
  • Place the scotch eggs directly on the grill grates of the preheated pellet grill, close the lid, and allow the scotch eggs to smoke for about an hour or until the sausage is cooked thoroughly to a temp of 160F.
  • In the last 5-10 minutes of smoking, brush the scotch eggs evenly with the bbq sauce. Remove the eggs from the grill and enjoy!

Notes

Ingredient Notes
  • Pork Sausage - be sure to check the ingredients for paleo and Whole30 compatible pork sausage.
  • Hard Boiled Eggs - I have used both packaged hard boiled eggs as well as homemade and both work great!
  • Almond Flour - almond meal (more coarse and contains the skin of the almond) will work for this recipe as well.
  • Tapioca Flour - may also be labeled as tapioca starch.
  • Coconut Sugar - omit for Whole30.
  • BBQ Sauce - if you're looking for a paleo bbq sauce be sure to check the ingredients.
Cooking Notes
  • You can bake these scotch eggs in the oven at 400 degrees F for approximately 30 minutes or until the sausage is fully cooked.
  • I recommend pellets that are more mild and sweet for this recipe like apple, cherry, and pecan wood pellets.
Storage Notes
  • While you can freeze scotch eggs, it’s not recommended as the texture can change substantially.
    • If you find yourself absolutely needing to freeze scotch eggs, wrap each egg individually and place in an airtight container in the freezer for up to three months.
  • Scotch eggs are best served the day they are made but can be stored in an airtight container in the fridge for 2-3 days.
  • You can enjoy leftover scotch eggs cold or reheat them in the microwave, air fryer, or oven just until warm.

Nutrition

Calories: 412kcal | Carbohydrates: 13g | Protein: 21g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 268mg | Sodium: 915mg | Potassium: 311mg | Fiber: 1g | Sugar: 8g | Vitamin A: 474IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg