These healthy Paleo Carrot Cake Scones are packed with collagen protein for the perfect healthy breakfast on the go! Naturally sweetened and full of healthy ingredients these bars are gluten and dairy free! 

Paleo Carrot Cake Scones (with collagen protein)

We’re back with some more collagen recipes–but this time it isn’t in smoothie form! Whether you think these qualify as scones or cookies, I’m quite certain you’ll love pairing them with a cup of coffee and a few eggs for breakfast! These scrumptious carrot cake scones taste just like a slice of carrot cake, but they are so much healthier and protein-packed! They are raw, vegan, naturally sweetened, and super easy to make.

After I made my carrot cake cupcakes several weeks ago I found myself craving them all the time, which is problematic when A) you’re trying to defy the quarantine odds and eat healthy and B) it’s 108 degrees in Arizona so you can no longer justify turning on the oven for dessert. Thankfully these scones constitute breakfast so they’re much easier to get away with cooking, and they only need 20 minutes in the oven–a true summer miracle!

Why add collagen?

Collagen is one of the major building blocks of bones, skin, muscles, tendons, and ligaments. Our bodies stop producing collagen as we age, so it’s beneficial to supplement with it to help build up the tissues in our bodies that rely on it. It’s also a very useful supplement for recovering from leaky gut or even just maintaining gut health.

I try to get collagen in about 2-3 times a day, and also have a cup of bone broth and a serving or two of bone broth protein to help in my gut healing journey. There aren’t a ton a protein powder options when you commit to Paleo (this eliminated whey and most plant-based proteins) so I started taking collagen religiously two years ago. After upping my intake and adding in broth and more animal protein I’m happy to say that I finally regrew the hair that I lost during my sickest point in college, and I’ve actually never had so much thick, healthy hair!

Ingredients for Paleo Carrot Cake Scones:

• Cassava flour–this is key to a gluten-like scone (without the gluten of course.)
• Coconut Flour – I find this helps my cassava flour go further and gives a tighter crumb
• Coconut sugar – my favorite low-inflammatory sweetener
• Collagen – I used vital proteins collagen for these
• Cream of tartar – this helps make up for the lack of baking powder
• Baking soda – for that fluff factor
• Coconut oil – make sure this is cold or room temp at a minimum.
•  Egg – to help bind the scones and add protein
• Cinnamon – helps boost the carrot flavor!
• Grated carrots… wouldn’t be carrot cake without em
• Full fat coconut milk, or another non-dairy milk
• 1 teaspoon vanilla (you can leave this out but why would you?
• Shredded coconut flakes – these are optional, but they add some good healthy fats!
• Coconut butter- I melt a bit of this and drizzle it over the top of the scones. Highly recommended!

How to make the best healthy carrot scones:

• Use a high-quality unflavored collagen like Great Lakes or Vital Proteins
• Don’t forget to line your baking sheet with parchment paper!
• Use cold coconut oil and cut it into the flour with a fork or pastry cutter instead of pouring in melted oil.
• Store these in the fridge for up to 5 days or freeze for a longer shelf life, then heat up by defrosting or popping in a toaster oven.

OTHER COLLAGEN RECIPES ON THE BLOG:

• Vanilla Chai Smoothie
• Paleo Cookie Dough Collagen Smoothie
• Dalgona Smoothie
• Dairy Free Black Forest Smoothie
• Paleo Mint Chip Collagen Smoothie
• Sweet Potato Gingerbread Smoothie

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Paleo Carrot Cake Scones

These healthy Paleo Carrot Cake Scones are packed with collagen protein for the perfect healthy breakfast on the go! Naturally sweetened and full of healthy ingredients these bars are gluten and dairy free! 

COURSE Breakfast

Cuisine American

PREP TIME 10 minutes

COOK TIME 20 minutes

TOTAL TIME 30 minutes

SERVINGS 8

INGREDIENTS

• 1 cup cassava flour
• 1/4 cup coconut flour
• 1/4 cup coconut sugar
• 1 scoop collagen protein I used vital proteins
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp cream of tartar
• 1/4 cup + 2 tbsp coconut oil
• 1 egg
• 1 tsp vanilla
• 1/4 cup full fat coconut milk
• 1/2 cup shredded carrots
• 2 tbsp shredded coconut optional
• 2 tbsp melted coconut butter for drizzling optional

INSTRUCTIONS

1. Line a baking sheet with parchment paper and set aside. Preheat oven to 350 F.
2. In a large bowl, whisk together coconut flour cassava flour, coconut sugar, baking soda, cream of tartar, collagen, and cinnamon. Add softened coconut oil and combine together with a fork until crumbly and well mixed. Stir in egg, vanilla, and coconut milk until well combined. Fold in shredded carrots and coconut.
3. Drop batter into 6-8 circles 2 inches apart on the baking sheet and smooth into discs with your fingertips or a spoon.
4. Bake for 20-25 minutes, or until cooked throughout and lightly crisp. Cool for 10 minutes, then move to a wire rack.