In a bowl, mix 2 Tbsp. Coconut Flour and 2 Tbsp. Parmesan Cheese.

In another bowl, scramble 1 egg.

Wrap the eggs in two slices of bacon. One horizontal and one vertical.

While holding the first wrap in place, begin to wrap around the other side of the egg.

Dip your bacon-wrapped egg into the egg mixture.

Dip your now coated bacon-wrapped egg into the parmesan and coconut flour. Repeat. Egg mixture, then parmesan/flour mixture one more time.

In a pan, place 1/2 Tbsp. Olive Oil and 1 Tbsp. Coconut Oil. Turn the pan to medium-high heat, and wait until it gets hot.

Once the pan is hot enough (it should sizzle if you drop a small piece of parmesan cheese into it), put your scotch eggs in the pan.

It's going to need a lot of babysitting. Once you start to smell a slight burning, turn the scotch egg to another side. Continue to turn until fully browned.

Once you see that it's been browned on all sides, turn your pan to low heat and start to allow the bacon to cook all the way through.

Once the bacon is cooked, rest eggs on a paper towel to remove excess grease.

You can eat them as-is, or put them in the fridge to make them easier to cut in half and serve.