What Makes This Cookbook Different?
Easy-to-follow recipes with step-by-step photos. Includes low-sugar and sugar-free options that keep the flavor! Each recipe offers insights on blood sugar impact from real-life experience. Plus, a Free Bonus Section with recipes for bakes, sides, and snacks. Respecting each person’s individuality—from metabolism to lifestyle, physical activity, age, and more—our experience is meant as a guide for you to explore new recipes and craft ones that suit you perfectly. You might add or substitute ingredients, and hopefully embrace some. I hope you’ll approach this with optimism and enthusiasm so that, in the end, your custom-made dessert brings you abundant joy through life’s sweet little moments.
Low-Carb Psyllium Scones
Ingredients:
- 2 cups almond flour
- 4 tablespoons psyllium husk
- 12 g (0.42 oz) baking powder
- ½ teaspoon salt
- 2 egg whites
- About ½ cup unsweetened almond milk
Instructions
Preheat the oven to 180⁰C/356⁰F.
Lightly grease a muffin pan.
Mix all dry ingredients: almond flour, psyllium husk, baking powder, and salt.
Beat egg whites until stiff peaks form.
Gradually add dry ingredients, and when the mixture is too thick, add almond milk and the rest of the dry ingredients. Mix well.
Put the mixture in the muffin pan and smooth the top and edges so that they are as rounded as possible.
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Bake for 25-30 minutes at 180⁰C/356⁰.
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