Low Carb Pumpkin Protein Scones Recipe

MFUSA MarketingUncategorized

By, Brett Bauer

 

Low Carb Pumpkin Protein Scones Recipe

INGREDIENTS

  • 1/2 c almond milk
  • 1/4 c wheat bran
  • 1/2 c canned pumpkin
  • 2 large eggs
  • 4 tb coconut flour
  • 1 packet Champion Nutrition Low Carb Vanilla Meal Replacement
  • 1 tsp baking powder cinnamon

 

DIRECTIONS

Preheat oven to 350 Combine all ingredients in large bowl and mix until smooth. You can use a flat cooking sheet or muffins tins. Spray the pan with non stick cooking spray. Fill up the tins or make small “clumps” an inch apart. Bake for about 20 minutes, or until golden brown. Can sprinkle xylitol/stevia on top for added sweetness and texture.

 

NUTRITIONAL FACTS

Calories – 580 Carbs – 35g Fiber – 23g Net Carbs – 12g Protein – 56g