Basil Scone

Name: Basil Scone
Yield: 258 g
Ingredients: Lemon Juice 2 g; Allulose Syrup 8 ml; Soy Greek Yogurt 20 g; Fresh Egg White 120 piece; Salt 1 dose (1/3 tsp); Leavening Agent (Baking Powder) 3 g; Stevia 2 g; Basil Powder 7 g; Peanut Butter Powder 10 g; Organic Coconut Flour 10 g; Almond Flour 10 g; Oat Flour 30 g; Barley Powder 35 g

484 kcal

#Low Sugar #Mediterranean Diet

Image coming soon

Ingredients

Main ingredients

Lemon Juice 2 g
Allulose Syrup 8 ml
Soy Greek Yogurt 20 g
Fresh Egg White 4 piece
Salt 1 dose (1/3 tsp)
Leavening Agent (Baking Powder) 3 g
Stevia 2 g
Basil Powder 7 g
Peanut Butter Powder 10 g
Organic Coconut Flour 10 g
Almond Flour 10 g
Oat Flour 30 g
Barley Powder 35 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 73.46 g 55%

Protein 32.23 g 24%

Fat 12.06 g 20%

Serving size 258g

Cooking steps

1

Mix the dry and wet ingredients separately, then combine both. Let the dough rest in the refrigerator for 12 hours, air fry at 160°C for 12 minutes, flip, and air fry for another 8 minutes.

Basil Scone

AI 영양사 앤디