Since I consider Blackberry Season all Season long, I couldn't resist pairing these deep juicy berries with a tangy citrus combo. The results were out of this world delish! And if the flavor was not enough of a bonus, the macros will blow your mind, each of the 6 pieces are only 87 calories, 3.6g net carbs and 8g protein. This is a perfect morning project, so pencil in this activity for the next sun rise! :)
Ingredients~
1 Tablespoon Coconut Oil, softened
1 jumbo Egg
1 scoop plus 1 Tablespoons plus 1 teaspoon Quest Salted Caramel Protein Powder
1 teaspoon Orange Zest plus Orange Zest curls with remaining Orange
Juice of one Orange
1/3 cup Swerve Granular Erythritol
1/4 cup Coconut Flour
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
3oz Blackberries
1 Tablespoon 30 cal/cup Almond Milk
Mix together Coconut Oil, Egg, 1 scoop Protein Powder, 1 teaspoon Orange Zest, Juice of one Orange, Granular Erythritol, Coconut Flour, Baking Powder, Cinnamon and Vanilla. Then gently stir in the Blackberries and pat into a circle on a Silpat lined cookie sheet and bake at 375 for 18 minutes. Scone may appear under done but will continue to cook as it cools, trust me. Meanwhile stir together remaining Protein Powder and Almond Milk and chill til ready to use. Once Scones have cooled, slice into 6 servings, add the frosting to a baggie, snip the corner and drizzle on Scones, top with remaining Orange curls for garnish. Enjoy :)
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