LCHF: Scones

LCHF Scones

LCHF Scones


60g almond flour
40g coconut flour
1 egg
100g monchou (cream cheese)
1 tsp baking powder
1 tsp sweetener
1 tsp vanilla extract


  1. Preset the oven to 180 degrees Celsius.
  2. Mix the egg and the cream cheese (monchou) to a fluffy mixture.
  3. Add the rest of the ingredients and scoop it through the egg and cheese until thoroughly mixed.
  4. Divide the mixture into four equal measures in a cupcake pan.
  5. Bake for 20 minutes.
  6. Take the scones out of the cupcake pan and bake for another 10 minutes.
  7. Let it cool down and then eat with clotted cream, made of 50g cream cheese, 50g fresh cream and a bit of sweetener and berries.


  • Add a pinch of cinnamon to the mixture for a different taste.
  • Add a teaspoon of cacao powder to the mixture for a chocolate taste.
  • Mix some walnuts with the mixture to make your scones nutty.
  • Mix 50 grams of cheese to the mixture and use only half a teaspoon of sweetener for a savory bite.

Source recipe

© Marie Rebelle

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