INGREDIENTS:
2½ c. almond flour
½ c. plain whey protein isolate powder
¼ c. Splenda
2 T. erythritol
1 T. coconut flour
¼ tsp. salt
1¼ tsp. baking powder
2 eggs, beaten
¼ tsp. lemon, orange or vanilla extract
½ c. dried cranberries with out sugar added
DIRECTIONS: Preheat oven to 350º. Line baking sheet with silicone or parchment. Measure all the dry ingredients into a medium mixing bowl. Stir well. Add in the wet ingredients. With a rubber spatula, stir and blend the wet and dry ingredients into a uniform, very thick batter. Divide mixture into 7 equal parts and roll into roughly 2″ balls. Place on the baking sheet, pressing them slightly flat so they are about 3/4″ thick. OR you can form into a large round disk of dough about 3/4″ thick and cut into 7 wedges, which is the more typical shape for scones. Bake for around 15 minutes at 350º or until firm in the center. Remove and cool. Ice if you wish, but that is NOT included in the numbers below. (TIP: I make mine in a cast iron pan..just put the dough in the pan and spread out and then cut into wedges and bake. Cut your parchment so it fits inside the pan or spread pan with coconut oil
before you put your dough in)
NUTRITIONAL INFO: Makes 7 scones, each contains (not including frosting)
267 calories 6 net carbs
2½ c. almond flour
½ c. plain whey protein isolate powder
¼ c. Splenda
2 T. erythritol
1 T. coconut flour
¼ tsp. salt
1¼ tsp. baking powder
2 eggs, beaten
¼ tsp. lemon, orange or vanilla extract
½ c. dried cranberries with out sugar added
DIRECTIONS: Preheat oven to 350º. Line baking sheet with silicone or parchment. Measure all the dry ingredients into a medium mixing bowl. Stir well. Add in the wet ingredients. With a rubber spatula, stir and blend the wet and dry ingredients into a uniform, very thick batter. Divide mixture into 7 equal parts and roll into roughly 2″ balls. Place on the baking sheet, pressing them slightly flat so they are about 3/4″ thick. OR you can form into a large round disk of dough about 3/4″ thick and cut into 7 wedges, which is the more typical shape for scones. Bake for around 15 minutes at 350º or until firm in the center. Remove and cool. Ice if you wish, but that is NOT included in the numbers below. (TIP: I make mine in a cast iron pan..just put the dough in the pan and spread out and then cut into wedges and bake. Cut your parchment so it fits inside the pan or spread pan with coconut oil
before you put your dough in)
NUTRITIONAL INFO: Makes 7 scones, each contains (not including frosting)
267 calories 6 net carbs
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