Keto Strawberry Chocolate Chip Scones
This post is sponsored by Biochem, thank you for supporting the brands that make delicious Cast Iron Keto recipes EPIC.
These Keto Strawberry Chocolate Chip Scones are packed with protein from Biochem’s Whey Protein Isolate + Joint. That’s right... . Not only is this a delicious source of protein, but it also includes 3 types of collagen to support joint comfort, flexibility and mobility.
Lately, I have been experimenting with a Targeted Keto Diet (TKD) and a strength training routine to undo a lot of the damage sitting/driving has done as we concluded a year long multiple cross-country RV road trip. Long story short I have suffered from pretty intense low back pain for years and someone recently mentioned I may have anterior pelvic tilt (APT), so I began looking into it and after performing a self-test at home and speaking with a trainer...yep, that explains the pain.
Adding in collagen and a quality protein source is key when trying to alleviatel any joint abnormality. It’s not the fix, but it is a tool you can use among others to facilitate healing. Biochem’s Whey Protein Isolate + Joint combines Type I & III collagen, and Type II collagen from clinically studied UC-II cartilage to support join comfort, flexibility and mobility.
It’s also important to me for my protein to be sourced from high quality protein and Biochem fits that bill being sourced from grass-fed cows, they’re also non-GMO!
Anyways, back to the TKD which calls for eating a few more carbs than the standard keto diet, but limiting carb intake to shortly before, during, and immediately after a workout. Hopefully, with the combination of yoga, weight training, and being more aware of my posture this APT will be corrected asap.
If you are following a TKD or just want to add a little more protein to your diet via baked goods these scones are perfect. I personally loved the strawberries in this recipe, they added a depth of flavor that I wasn’t really expecting. Plus strawberries, like all berries, are fairly low on the glycemic index and are great fast absorbing carbs to fuel your workouts.
Ingredients:
- 3⁄4 cup almond flour
- 1⁄2 cup coconut flour
- 1⁄4 cup Biochem’s Whey Protein Isolate + Joint
- 1⁄4 cup granulated Swerve
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup almond milk
- 2 tablespoons coconut oil, melted
- 1 large egg
- 1⁄2 cup sugar-free chocolate chips
- 1⁄4 cup dehydrated strawberry pieces
Instructions:
- Preheat oven to 350° F and grease a 10.5” cast iron skillet.
- In a large bowl mix together the dry ingredients, in a small bowl whisk together the wet ingredients. Fold the wet into the dry and mix until thoroughly combined.
- Knead the dough into a round circle and place in the skillet. Cut into 8 pieces and move them slightly apart.
- Transfer to the oven and bake for 20-25 minutes until golden and a toothpick inserted into the center comes out clean. Cool on a cooling rack then store at room temperature for up to 5 days.
Calories: 181 Fat (grams): 13.4 Carbs (grams): 9.3 Protein (grams): 7.9
Fiber (grams): 5.6 Net carbs 3.7 Sugar (grams): 1.3
For more detailed product information, please click here: W+ Joint
Originally posted on castironketo.com