Today’s post is beginning with an homage to low-carb.
Never before have I seen weekend transformations such as these:
And today’s recorded weight?
Didn’t even know that was possible! No exercising or training during this past week, and I’ve pulled some great numbers! My pants are sagging and clothing isn’t fitting. Our inflammatory response to carbohydrates is ridiculous.
Today’s post is a result from the carb-starved cravings kicking in. I wanted snickerdoodles, peanut butter Kisses cookies, chai cookies, peppermint hot chocolate, shortbread, and (oddly enough) Christmas treats.
Christmas is my hands-down favorite time of year. Don’t get me started. You’ll regret it.
You’ll be introduced to Christmas Kayleigh in October.
There is, apparently, a huge issue with said cravings. I really don’t wish to indulge in them.
That’s not true; my health doesn’t. So, I scrambled into the kitchen and laid out ingredients that seemed promising, yet I honestly had no clue if it would work.
(I really shouldn’t reveal how many times I stood at the front door, justifying a grocery store trip to pick up peanut butter chips, just in case.)
So, I was set out to make something that resembled cinnamon-y, moist, and sinfully decadent. BUT was also grain-free, sugar free, and low calorie.
A girl’s gotta stay fit, you know.
What emerged from the oven was so much more than I had expected. Let me tell you. Introducing…. Little Christmas. In July.
little christmas scones
makes 10 drop scones
- 3/4 cup sifted coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 2T white stevia powder
- dash of sea salt
- dash of cayenne (optional, didn’t taste it in the finished product.)
- 1/4 cup greek yogurt mixed with 1/2 cup water *note for paleo substitution below
- 1/2 cup + 2T egg whites (alternately, 6 large eggs)
- 1 capful vanilla extract
- 3-4 T water *note
Pour your liquid ingredients into the dry ingredients and begin to whisk. The coconut flour will soak up the liquid really quickly. Keep whisking until it sticks to your whisk and add 2T of water at a time until the batter is looking moist but not wet or liquid-y. (I ended up adding 4 whole tablespoons!)
Prepare a Silpat mat for your drop scones. About 2 inch balls should be rolled and dropped onto your baking mat/sheet. Bake for 20-25 minutes. For an added crunch, I broiled mine for 2 minutes before removing from the oven (totally not necessary, though).
Well “hello,” Christmas scone! I do believe I love you. The rich spice flavor definitely hits your tastebuds, while the coconut flour retains a moisture within the scone and it’s not super dense. The whole experience is a lot like eating a warm, toasty biscuit that’s been soaked in eggnog (no joke)!