A delicious, quick savory snack, perfect reheated for a simple breakfast all week long. These Keto Vegemite and Cheese Scones will have you going back for more!
This Recipe Makes 12 Scones
Ingredients
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1.5 cups almond flour
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1/4 teaspoon salt
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1 tablespoon baking powder
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3 tablespoons vegemite
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4 tablespoons butter plus extra to serve
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1/3 cup sour cream
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2 eggs
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3/4 cup grated cheese
Instructions
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Preheat the oven to 200C / 392F and spray a 12 cup muffin tin with olive oil spray or grease with butter. You can also use a silicone muffin tray.
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In a large mixing bowl, combing the almond flour, salt and baking powder evenly, breaking up any lumps.
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In a small microwaveable bowl, put the vegemite and butter and microwave for 20 – 45 seconds until melted. Stir to combine, but it’s ok to leave it a bit uneven as this gets the ‘vegemite on toast’ effect by having some thicker bits of vegemite.
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In a separate small bowl, whisk together the sour cream and eggs. It may be a little lumpy initially, but keep whisking until it is evenly combined.
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Mix the dry flour mixture with the two wet mixtures and 1/2 cup of the grated cheese.
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Spoon evenly into the muffin tin, and place a small spoon of the remaining grated cheese on top of each scone.
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Bake for 12 – 14 minutes until browned and cheese is melted.
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Serve warm with extra butter on top.
Nutrition Facts
Per Serving Calories 164 Calories from Fat 135; % Daily Value*; Total Fat 15g 23%; Saturated Fat 5g 25%; Cholesterol 48mg 16%;Sodium 142mg 6%; Potassium 127mg 4%; Total Carbohydrates 3g 1%; Dietary Fiber 1g 4%; Protein 5g 10%
