Keto Zucchini Cheddar Scones. Low Carb Zucchini Cheddar Scones are perfect for breakfast or snacks, and they freeze well for later. These Zucchini And Cheese Scones are savoury baking goals.
These scones just got really cheesy. They are loaded with big flavour and are insanely moist and tender.
It almost smells like pizza when it comes out of the oven! There is a little bit of crunchy bacon, cheddar cheese and shredded zucchini in every single bite.
These are a delicious and good use of any extra zucchini you might have draped around. These Savoury zucchini scones are the perfect snacks, packed with veggie goodness.
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Ingredients required for Keto Zucchini Cheddar Scones:
12 ounces zucchini grated (2 packed cups)
1/2 cup butter melted
1/4 teaspoon salt
1/4 teaspoon Pepper
2 tablespoons oregano finely chopped
1 teaspoon baking powder
3/4 cup coconut flour
1 cup Cheddar Cheese grated
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How to prepare Keto Zucchini Cheddar Scones:
1 Firstly we have to preheat our oven to 180C.
2 Take a bowl and add the zucchini, butter, salt and pepper according to taste.
3 Then add the beaten eggs, oregano and baking powder and mix well till well combined.
4 Then we have to add the coconut flour and make the batter thicken.
5 And fold it through the cheddar cheese.
6 With silicon cupcake moulds line the holes of a standard muffin tin and divide the mixture between holes.
7 Overstuffed each hole creating little piles of soon to be muffins; the muffins don’t increase very much.
8 Bake it for 15 to 20 minutes or till the toothpick comes out clean.
9 Let it cool before serving.
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Nutritional Information for Zucchini Cheddar Scones
Serving: 90g | Calories: 176kcal | Carbohydrates: 5g | Protein: 7g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 112mg | Sodium: 224mg | Potassium: 158mg | Fiber: 3g | Sugar: 1g | Vitamin A: 520IU | Vitamin C: 5mg | Calcium: 115mg | Iron: 1mg