High tea anyone? Perhaps ceremonious tea is not your thing, but the scones that accompany this tradition would make a believer out of any skeptic. Unfortunately, even though I love a good cup of tea and this girl does, the high carb count in most scones would ruin the high tea experience for me.
Thankfully, you can have your cup of tea and a low carb treat and not be derailed with this recipe. Although traditional scones are not overly sweet, the regular flours used in them can cause your insulin levels to spike through the roof. Keeping our insulin at an even keel is not just something diabetics can benefit from. In fact, Randy and I will be teaching the importance of keeping insulin levels normal at our October 13, 2016 FITTOSERVEGROUP class. UPDATE: Catch the recorded class on our Facebook group page.
If you live in the Miami, Florida area, we invite you to join us for our free community group. We are here to support you on your journey to be whole in spirit, mind and body through a Christian perspective. We endorse a low carb ketogenic diet for greater health.
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Low Carb Chocolate Chip Scones
½ cup of sugar-free chocolate chips (I use Lily’s Stevia Sweetened Chocolate Chips)
1 ½ cups of almond flour
½ cup of coconut flour
½ cup sugar substitute (I use Swerve)
½ cup sour cream
4 tablespoons of melted butter
1 ½ tablespoons of baking powder
¼ teaspoon of sea salt
Pre-heat oven to 350 degrees
Melt the butter and set aside to cool. In a large stand-up mixer combine the sugar substitute, melted butter and the eggs. Next add all the dry ingredients and stir until fully combined. Lastly, stir in the sugar free chocolate chips.
Pour batter (note that it will be thick) into fully greased round cake pan or cast-iron skillet. Bake for 25-30 minutes or until an inserted toothpick comes out clean.
If you like these scones you may also enjoy our Low Carb Strawberry Scones.
Enjoy in good health!