CHEESE SCONE
15th June 2020
FAT: 23.57g PRO: 6.67g CHO: 2.14g Kcals: 247
Ingredients
- 8g Cheese Mature Cheddar
- 20g Butter
- 10g Golden Omega Milled Flaxseed(Virginia Harvest)
- 12g Ultra Fine Fiberflour from Lonjevity Foods
- You will also need 1g Barcat Baking Powder & a pinch of salt or mustard powder
Instructions
- Pre heat oven to 190c/ Fan 170c/ Gas 5 reserve 10g of the butter
- Melt the remaining 10g of butter and stir in the flaxseed set aside to go cold
- Finely grate the cheese then weigh it
- Mix together the fiberflour, baking powder, salt/mustard
- Add the flaxseed & cheese
- Place in a muffin mould cook for approx 15 mins
- When cold cult in half and serve spread with the reserved 10g butter
- If you need to add more fat make a milkshake using double cream mixed with a little cold water and some sugar-free syrup
- This will of course need to be calculated according to how much fat you need to add.
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
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Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.