Eating low-carb means that you can’t really enjoy bread or other baked goods, but wait is this true? Not so fast, with today’s abundant choices of nut-flours the options have clearly changed in healthier Low-Carb baking. Gluten-Free Flours on the market are not as healthy as some think because they are starch based containing mostly white rice flour, which spikes insulin levels in your blood and making them high in carbohydrates.
Almond Flour and Coconut Flour are my base flours in this recipe and with a shredded zucchini and a bit of cheddar cheese these scones become soft and tender with a flavor profile that most of us are already familiar with and enjoy. The crumb is surprisingly delicate with tremendous savory notes, similar to a slice of quick bread.
These scones just so happen to be low-carb, gluten-free and keto friendly and would be great for breakfast or brunch, and served alongside a meal at lunch or dinnertime in place of a roll, or sliced bread. Also, they can be stored in an airtight container in the refrigerator to enjoy during the week one at a time, so you might want to make a double batch.
1 zucchini, shredded
2 cups almond flour (not almond meal)
1/4 cup coconut flour
1 tablespoon baking powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 cup cheddar cheese, shredded
2 large eggs
1/4 cup melted butter
(Makes about 8 Scones)
- Preheat oven to 325 degrees. Place shredded zucchini in a kitchen towel and wring out until most of the water is drained, set aside.
- In a bowl, whisk together almond flour, coconut flour, baking powder, onion powder, salt and two-thirds of cheese.
- Stir in zucchini, eggs and melted butter and stir until dough comes together and moistens.
- Scoop out dough a 1/4 cup at a time and form into a ball. Place on a parchment of silpat lined baking sheet and press into 1-inch thick round. Sprinkle tops of scones with remaining cheese and bake in the oven for 20-22 minutes, or until lightly golden brown.
- Remove and let cool for 20 minutes before serving. Enjoy!