Sugar-Free Scones with Sukrin Almond Flour
By Jeroen Creemers, 19-09-2016
The Smarter Difference™
20% Fewer calories, eight times more protein, 80% less carbs than regular scones.
Try our version of traditional scones, gluten-free, extremely low in carbs, but just as moreish as the regular version! Can also be made into one big scone for sharing, or perhaps add blueberries, cherries, blackberries or coconut instead of raisins or sultanas. Top with coconut cream and some berries that have been mashed with Sukrin Icing to make a fresh and yummy jam!- Prep Time: 10 min
- Cook time: 25 hour
- Total Cook time: TCT35M
- Skill level: Easy
Free From: Gl, Su, Wh, Ye, So, Dairy
Tags: Diabetic,
Lifestyle: Vegetarian, Low Carb, Paleo, Ketogenic, LHFC,
Nutrition facts
- 89 cal
- 4g carbs
- 4g fat
- 5g fibre
- 7g protein
Recipe Difference:
Beneficial Nutrition: Low Carb, High Protein with the main benefit Gluten Free
Allergens: Egg
Ingredients
- 300g Sukrin Almond Flour
- 60g Sukrin Coconut Flour
- 1/4tsp Salt
- 1 1/2tsp Baking Soda
- 2tsp Sukrin:1 Granulated
- 100g Raisins or Sultanas
- 30g Coconut Oil (Solid)
- 2 Eggs
- 60ml Coconut Milk
- 2tsp Apple Cider Vinegar
Instructions
- 180C/350F/GM4
- Mix the first 5 ingredients in a bowl. Rub in the solid coconut oil.
- Mix the liquid ingredients together, and add, with the raisins, to form a soft dough.
- Cut out with a pastry cutter, and bake for 25-30 mins.
- Dust with Sukrin Icing to serve.