Keto chia seed scones

Need a nutrient-dense treat to go with your afternoon tea? This recipe will not disappoint! The recipe makes 12 scones, with each one having 4 net carbs and loads of fiber and thiamine. The full skinny on the micronutrients can be found here.

Ingredients

  • 2 cups sunflower seeds
  • 1/2 cup chia seeds
  • 2 tablespoons coconut flour
  • 1/3 cup Swerve confectioners
  • 2 teaspoons baking powder
  • 1/2 tsp salt
  • 2 tablespoons butter (or coconut oil)
  • 1 tsp vanilla
  • 2 eggs
  • 1/4 cup unsweetened almond milk (or coconut milk)

Instructions

  • Preheat oven to 350 degrees. Grease a cast iron skillet or baking tray.
  • Grind sunflower seeds in a food processor until the texture of coarse flour.
  • Mix all of the dry ingredients in a bowl. In a separate bowl, melt butter and whisk in eggs, almond milk, and vanilla.
  • Blend all ingredients until just combined.
  • Place dough in cast iron skillet and and form a round, not allowing the dough to touch the sides.
  • Bake for about 25-30 minutes or until an inserted knife comes out clean.
  • Allow scones to cool in the cast iron skillet before slicing into 12 pieces.

I found my inspiration for this unusual recipe from Sugar Free Mom.

Grind sunflower seeds in a food processor until it is the texture of coarse flour.
Combine dry and wet ingredients until mixed well.
Create a round of dough in a greased cast iron skillet (or any pan will do), making sure it does not touch the sides (the dough will spread while baking).
Bake for 25-30 minutes at 350 F or until a knife comes out clean. Be sure to pull the scones out before they over-bake – this will ensure they have a moist texture.

After the scones have cooled in the cast iron skillet, slice into 12 pieces and store in the refrigerator.

Enjoy with a nice cuppa!

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