Coconut Cheese Scones
Liquid sweetener to equal 2 tsp sugar, OPTIONAL (10 mL)
1/4 cup (4 tbsp) butter, melted
1/2 cup coconut flour (may need to sift)
1/2 cup ground almonds
1/2 tsp baking soda
1/4 tsp xanthan gum
1/4 tsp salt
1 cup grated Monterey Jack cheese, OR
other tasty cheese
In food processor, process eggs, liquid sweetener and add butter; process. In medium bowl, combine coconut flour, ground almonds, baking soda, xanthan gum and salt. Stir in cheese. Stir in egg mixture and fill 6 well-greased large muffin cups or 9 smaller muffin cups.
Bake at 400°F for 15 to 20 minutes, or until a knife inserted in center comes out clean.
Yield: 6 muffins
Nutritional Analysis: 281.5 calories; 14.2 g protein, 23.7 g fat, 9.4 g carbs and 7.0 grams fiber for 2.4 g net carbs
OR it makes 9 smaller muffins
Cautionary Note: Since these are high in fiber, one scone a day should suffice, especially if you're not used to coconut flour.
Helpful Hint: The Xanthan gum as well as the coconut flour swells with the wet ingredients and thickens the batter substantially.