Scotch eggs, 1.9g carbs.

This really couldn't be any easier!

You could probably drop the carbs by sourcing lower carb sausage meat/pork....

500g pork sausages (4g carbs = 1g each)

4 eggs (2.4g = 0.6g each)

25g almond powder (1.22g = 0.3 each)

40g grated parmesan (zero carbs)

5g dried herbs (optional)

Boil the eggs, let cool and peel.

Remove the skin from the sausages.

Divide the 500g of sausage meat into 4.

Flatten out and place the egg in the centre.

Wrap the meat around the egg, until the egg is fully covered and the meat feels firm (try to push out any air bubbles you might feel).

Mix the almond flour, parmesan and herbs in a bowl and coat the scotch eggs in the mixture.

*optional - you could beat an egg into a shallow dish, roll the already dry coated scotch eggs in the beaten egg, then re-roll in the dried mixture for a double/crispy coating. It will be messy, lol!

You'll need to remember to add the extra carbs to your count.

Place on a baking tray and bake in the oven at 190℃ for 35-40 mins.

Let cool and enjoy!