In a bowl, combine the coconut flour and parmesan cheese. In a separate bowl, scramble the raw egg — we'll be using this to help the "breading" stick. This will be your breading station.

Wrap the eggs in bacon. I like to wrap one slice horizontally and a second vertically. Start by placing an egg at one end of the bacon strip. Wrap it all the way around.

Holding the first wrap in place, wrap the second strip around the other side of the egg.

Dip the bacon-wrapped eggs into the egg mixture (we're going to be using a double-dip method). Then dip the coated bacon-wrapped egg into the parmesan and coconut flour mixture.

Dip in the liquid egg mixture once again. Now, finish up this Scotch egg by coating it in the dry mixture one final time. Repeat with the remaining hard-boiled egg(s).

Heat up the coconut and olive oils in a pan over medium-high heat. Once the oil is sizzling, place the Scotch eggs in the pan. Let cook, turning them just as they're beginning to burn.

Continue turning the eggs until they're browned all over. Don't forget about the sides! Once browned on all sides, reduce the heat to low and allow the bacon to cook all the way through, turning the eggs to ensure it cooks evenly.

Once the Scotch eggs are ready, place them on top of paper towels to drain and let cool. Serve and enjoy!