Low Carb Peanut Butter Chocolate Chip Pecan Scones

Recipe Courtesy of LowCarbFriends, Posted by Kevinpa, Member


Preparation Instructions:

Pre-heat oven and seasoned iron skillet to 375 degrees.

In a large electric mixing bowl, stir together the flour, peanut butter powder, Splenda, baking powder, and salt. Cut the butter into 1/2-inch cubes, distribute them over the flour mixture, and cut it in with the paddle attachment. Add almond milk, vanilla, and molasses to combine. Add and combine eggs, 1 at a time. Add pecans and chocolate chips until just combined. Turn out onto floured surface and form into a round, approximately 1 1/2 inches thick. Tranfer to pre-heated iron skillet and bake for 18 to 20 minutes or until toothpick comes out clean in the middle of scone.

Cool on wire rack. Cut into wedge servings.

Carb count varies according to serving size:
8 servings = 5.7 carbs
12 servings = 3.8 carbs
16 servings = 2.9 carbs

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