Sweet Potato Scones

Name: Sweet Potato Scones
Yield: 183.1 g
Ingredients: Gluten-free Almond Flour 12 g; Salt 0.6 g; Allulose Powder 14 g; Leavening Agent (Baking Powder) 1.5 g; Boiled Sweet Potato 60 g; Greek Yogurt 45 g; Organic Oatmeal 50 g

402 kcal

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Ingredients

Main ingredients

Gluten-free Almond Flour 12 g
Salt 0.6 g
Allulose Powder 14 g
Leavening Agent (Baking Powder) 1.5 g
Boiled Sweet Potato 60 g
Greek Yogurt 45 g
Organic Oatmeal 50 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 74.6 g 66%

Protein 13.25 g 12%

Fat 11.46 g 23%

Serving size 183.1g

Cooking steps

1

Grind the oatmeal and sift the almond flour, then mix together.
2

Use 5g of oatmeal as topping + 2 drops of vanilla oil.
3

Freeze for 25 minutes -> preheat oven at 170°C for 5~10 minutes.
4

Bake at 170°C for 13 minutes -> bake at 160°C for 8~10 minutes.

Sweet Potato Scones

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