Go Back
PRINT
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

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.