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 TIME10minutes
COOK TIME20minutes
TOTAL TIME30minutes
SERVINGS8
INGREDIENTS
1cupcassava flour
1/4cupcoconut flour
1/4cupcoconut sugar
1scoop collagen proteinI used vital proteins
1/2tspbaking soda
1/2tspcinnamon
1/2tspcream of tartar
1/4cup+ 2 tbsp coconut oil
1egg
1tspvanilla
1/4cupfull fat coconut milk
1/2cupshredded carrots
2tbspshredded coconutoptional
2tbspmelted coconut butter for drizzlingoptional
INSTRUCTIONS
Line a baking sheet with parchment paper and set aside. Preheat oven to 350 F.
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.
Drop batter into 6-8 circles 2 inches apart on the baking sheet and smooth into discs with your fingertips or a spoon.
Bake for 20-25 minutes, or until cooked throughout and lightly crisp. Cool for 10 minutes, then move to a wire rack.