Chocolate Scones

Recipes makes 8 servings

Ingredients:

For the Scones:
2 cups almond flour (240g)
1/4 cup butter (60g), cold and cut into cubes
2 large eggs
2 scoops Chocolate HLTH Code
1/4 cup allulose sweetener
1 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon vanilla extract (optional)

For the Drizzle (optional)
1 Tablespoon Chocolate HLTH Code
2-3 Tablespoons melted butter

Instructions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl, combine almond flour, baking powder, allulose sweetener, and salt. Mix well.

Add the cold butter cubes to the dry ingredients and use a pastry cutter, fork, or your hands to work the butter into the flour until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the eggs and vanilla extract (if using).

Add the eggs and Chocolate HLTH Code to the dry mixture, stirring until fully combined and a dough forms.

If the dough is too sticky, you can add a little more almond flour to achieve the right consistency. The dough should hold together but be slightly moist.

Shape it into 1-inch thick round scones and place on the prepared baking sheet.

Bake for 20-25 minutes or until the scones are slightly darker on top and firm to the touch.

Mix the Chocolate HLTH Code with the melted butter to make the drizzle if using. 

Allow the scones to cool for a few minutes before drizzling and serving.

Nutritional breakdown per serving. Recipe makes 8 serving.

300 Calories
16g Protein
25g Fat
6g Fiber
8g Total Carbs
2g NET Carbs