Just as quick and easy as regular scones, these cheesy beauties come in at 1.02g total carbs each. Top with butter and more cheese, Heaven!
120g farm butter (zero)
75g almond flour (3.67g TC)
325g courgette flour (6.25g TC)
20g psyllium husk (zero)
100g parmesan (zero)
200ml heavy cream (6.4g TC)
*optional, a sprinkle of shallot powder (trace)
*optional, grated cheddar topping (zero)
Add the flour & husk to a large bowl, then the butter and use your hands to get a crumb consistency.
Add the parmesan, husk and *shallot powder, mix.
Pour in the cream, and mix with a spoon or hands until a dough is formed.
Roll out to an inch thickness, use a scone/biscuit cutter (the quantity given = 16 scones), gently place onto your baking tray.
*Top with grated cheddar.
Bake at 220℃ for 20-22 mins.
Allow to cool & enjoy!
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