A healthy scone? YES PLEASE!
1/4 cup of almond milk unsweetened
1 large egg
2 tbsp coconut oil
1/2 tsp baking powder
1/4 cup brown sugar replacement (monkfruit or golden monkfruit)
2 tbsp toasted and coarsely copped pecans
1/2 cup Lily's chocolate chips
1 scoop TeamKeto Vanilla C8
3/4 cup almond flour
1/2 coconut flour
Mix dry ingredients including, pecans and chocolate, in a bowl. Add coconut oil and mix. Whisk egg and almond milk in a separate bowl and then combine. Mix until combined and crumbly. Place dough in a greased cast iron skillet press dough down until 1 inch thickness. Cut into 10 even triangles and separate so they will not bake together.
Bake at 350° for 20 minutes.
Makes 10 servings.
Macros per serving: Calories-198.5, Fat-16g, Protein-6g, Net Carbs-3g
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