Carrot Pecan Cheesecake Scones
Serves 820 mins prep13 mins cook
Delicious gluten-free low sugar Carrot Pecan Cheesecake Protein Scones made with real ingredients. Perfect for breakfast or a wholesome snack, these treats keep your energy levels up while being easy on your sugar intake.
0 servings
What you need
Instructions
1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. 2: Mix the cream cheese with Marigold Horchata collagen powder and 3 tablespoons of monk fruit. 3: In a bowl, combine the flour, baking powder, sea salt, and granulated monk fruit sweetener. 4: Stir in the nut butter, organic eggs, and vanilla extract until a cohesive dough forms. 5: Stir in the shredded carrots, dollops of cream cheese, and crushed pecans into the cookie dough. 6: Scoop out the dough and form into 8 cookies, placing them onto the prepared baking sheet. 7: Bake in the preheated oven for about 13 minutes until the edges are lightly golden. 8: Allow the scones to cool completely on a wire rack.View original recipe