Blood Sugar-Control Scone

Name: Blood Sugar-Control Scone
Yield: 438 g
Ingredients: Black Sesame Protein Shake 30 g; Leavening Agent (Baking Powder) 2 g; Low-fat Milk 40 ml; Raw Egg 55 piece; Butter 20 spoon; Olive Oil 20 g; Salt 1 fraction(1/3 small spoon); Stevia 20 g; Almond Flour 250 g

1,979 kcal

#blood sugar control #diabetic food #low carb #scone #healthy snack #diet #sugar-free dessert #almond flour #oats #oven baking

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Ingredients

Main ingredients

Black Sesame Protein Shake 30 g
Leavening Agent (Baking Powder) 2 g
Low-fat Milk 40 ml
Raw Egg 1 piece
Butter 2 spoon
Olive Oil 20 g
Salt 1 fraction(1/3 small spoon)
Stevia 20 g
Almond Flour 250 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 87.36 g 16%

Protein 76.9 g 14%

Fat 168.1 g 70%

Serving size 438g

Cooking steps

1

Combine almond flour and oatmeal flour in a large bowl.
2

Add erythritol, baking powder, salt, and cinnamon, and mix again.
3

Cut cold unsalted butter into small pieces and mix in by hand until crumbly.
4

Add almond milk and egg, then gather the dough.
5

Add nuts and berries (optional) and mix well.
6

Shape the dough into half-moons and place on a pan.
7

Bake in a preheated oven at 180°C for 20-25 minutes.

Blood Sugar-Control Scone

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