Almond Flour Protein Powder Scones
These are excellent, rich tasting scones made with a combination of almond flour and whey protein isolate.
Servings 4 scones
Calories 240kcal
Ingredients
- 2 tablespoons unsalted butter, melted (28 grams)
- 2 tablespoons honey or Birch Benders keto maple syrup (or regular maple syrup) (40 grams)
- 1 teaspoon vanilla extract
- ¼ cup Greek yogurt, plus a little more if needed (30 grams)
- ¾ cup almond flour (75 grams)
- 20 grams protein isolates or protein powder, weigh 20 grams for best results (20 grams)
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 cup fresh blueberries or about ¼ cup sugar free chocolate chips
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper to catch any leaking berries. You can leave it ungreased, but it's good to protect the sheet. Alternatively, you can use a cast iron skillet.
- Mix the melted butter with the honey (or maple syrup) and vanilla together in a mixing bowl. Stir in Greek yogurt.
- In a second bowl, stir together the almond flour, protein powder, baking powder and salt.
- Add the almond flour mixture to the butter mixture and stir until halfway blended, then carefully stir in the blueberries, doing your best not to mash them.
- Spoon dough into 4 rounds. Poke more blueberries in if desired.
- Bake at 375 for about 20 to 23 minutes. These don't have any binders like xanthan gum or psyllium so they are very soft and delicate at first. Let them cool for about 15 minutes before serving.
Nutrition
Calories: 240kcal | Carbohydrates: 17g | Protein: 9g | Fat: 17g | Fiber: 3g