
These cheese scones are perfect for a low carbohydrate or keto diet. They are also a tasty option to go alongside soup that is low in carbs.
Ingredients for Cheese Scones
(Makes 12)
360g ground almonds
240g cheddar cheese, grated
1 tbsp baking powder
½ tsp cayenne (optional but adds a teeny, tiny kick)
4 eggs, beaten
50g butter melted
A pinch or so of ground sea salt
Method for Cheese Scones
Pre-heat the oven to 180C fan and line a baking sheet with baking parchment.
In a bowl, mix together all the dry ingredients ground almonds, cheese and baking powder. Add as much cayenne as you like (personally, I like a decent pinch), and a little ground salt.
In a separate bowl, whisk the eggs and the melted butter together, making sure you don’t scramble the eggs. (If I’m being lazy, which is often, I just chuck these two ingredients into the dry mix).
Then mix the egg mixture into the dry mixture.
Use your hands to form the mixture into loose balls and place on the baking parchment.
Place in the centre of the oven and bake for 15 – 20 minutes, then reduce the temperature to 140C but bake for a further 5 minutes until golden brown and cooked through.
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