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You Deserve these Fluffy Chocolatey Protein Scones For Breakfast

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IT’S TIME TO EXPAND YOUR BREAKFAST OPTIONS.

CRAVING CHOCOLATE IN THE MORNING? WE’VE GOT YOU COVERED.

AND THAT’S HOW YOU TAKE A BITE OUT OF BASIC BREAKFASTS.

FIND OUT HOW TO BAKE YOUR CHOCOLATEY BREAKFAST  BELOW:

NUTRITIONAL INFO

Yields:  4 servings  | Serving Size:  1 scone

Calories:  224 | Protein: 10g  | Fat: 15g | Net Carb: 3g 

Prep Time:  15 min  | Cook Time: Nah | Total Time:  5 min

Ingredients

  • 1 scoop Quest® Vanilla Milkshake Protein Powder
  • 1 tablespoons butter, softened
  •  2 tablespoons zero-calorie sweetener
  • 1 egg (white, requires the use of one egg, but you need to separate the yolk. So still 1 egg. If you read the directions it tells you to separate the yolk from the egg, like you would when you come across an “egg white” in a recipe)
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon water
  • ¼ cup almond meal
  • 5 tablespoons Lily’s sugar free chocolate chips
  • 1 tablespoon heavy cream

Method

  1. Cream together softened butter and zero-calorie sweetener.
  2. Mix in egg white.
  3. Add all other ingredients, minus 2 tablespoons of chocolate chips
  4. Mix together until cookie dough is formed.
  5. Shape into 4 scones on a baking sheet lined with parchment paper.
  6. Bake at 300F for 6 minutes.
  7. Let cool.
  8. Melt down remaining chocolate chips and then add into a small piping bag.
  9. Drizzle over each scone.

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