Cheese Scone

Name: Cheese Scone
Yield: 186.5 g
Ingredients: Pure Pressed Canola Oil 5 ml; Coconut Flour 10 g; Almond Flour 30 g; Monkshu Allulose 12 g; Unsweetened Spoonable Yogurt 40 g; Organic Oatmeal 38 g; Shredded Cheese 10 g; Organic Mild Cheddar Cheese 15 g; Salt 0.3 g; Organic Corn Kernel 16 g; Parmigiano Reggiano 9 g; Leavening (Baking Powder) 1.2 g

584 kcal

#low sugar #high protein #low carb

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Ingredients

Main ingredients

Pure Pressed Canola Oil 5 ml
Coconut Flour 10 g
Almond Flour 30 g
Monkshu Allulose 12 g
Unsweetened Spoonable Yogurt 40 g
Organic Oatmeal 38 g

Seasonings/Sauce

Shredded Cheese 10 g
Organic Mild Cheddar Cheese 15 g
Salt 0.3 g
Organic Corn Kernel 16 g
Parmigiano Reggiano 9 g
Leavening (Baking Powder) 1.2 g

Nutrition summary

Carbohydrates 55.66 g 36%

Protein 27.03 g 17%

Fat 32.32 g 47%

Serving size 186.5g

Cooking steps

1

Combine Hansalim oats, yogurt, sweetener, and melted butter and let them soak.
2

Mix almond flour, baking powder, cheese, salt, and corn kernels together.
3

Gently knead and shape into round dough balls, wrap in plastic, and freeze for 20 minutes.
4

Preheat oven to 170° for 5 minutes -> Bake at 160° for 18 minutes (cover with foil after 10 minutes if needed).

Cheese Scone

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