I love these Cheddar Zucchini Drop Scones so much I’ve made them three times in two weeks!
My friend Carolyn Ketchum, who writes the blog All Day I Dream About Food, wrote this delicious book called The Everyday Ketogenic Kitchen. Not only will you find the recipe for these divine almond flour scones but you’ll also find many more low-carb recipes in this cookbook. 150 low-carb recipes to be exact!
Carolyn makes it possible to enjoy baked goods again. Which is a huge “hallelujah” in my house. My youngest is gluten intolerant and hasn’t been able to enjoy many baked goods since the age of 9. Of course, like most kids/teens she indulged occasionally anyway but always paid the price with nagging, uncomfortable, sometimes painful symptoms of gluten intolerance.
The Everyday Ketogenic Kitchen Cookbook includes recipes for everyone. Whether your watching your carbs for health reasons, dieting, eating gluten-free or just trying your best to stay healthy, this is your guide to delightful dining.
I left my last batch of these scones in the fridge while we were away last weekend. My daughter came home from college to babysit Tank and found them. Yep, you guessed it, she ate all my scones.
When I got home she told me those were the best savory scones and asked me how did I made them. Guess what she’s getting for Christmas. 🙂
Along with this luscious scone recipe, Carolyn wrote her heart, her knowledge and experience in this book has now given us a new lease on mealtime.
The book is so much more than just recipes, Carolyn also shares a sample ketogenic diet using her recipes, how to stock your pantry, kitchen equipment, low-carb baking tips and tricks, step by step instructions with full color photos and her best advice for living a successful ketogenic lifestyle.
Would you love to have this book? I’m giving one of these books away and the raffle begins on 10/19/17 and ends on 10/26/17. Just click HERE to enter.
If you don’t want to wait to find out if you won, you can find The Everyday Ketogenic Kitchen on Amazon.com HERE.
Delicious Wishes and Loads of Love,
- 2 1/2 cups finely shredded zucchini (about 2 medium-small zucchini)
- 1/2 teaspoon salt
- 2 cups blanched almond flour
- 1/4 cup coconut flour
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup shredded sharp cheddar cheese (about 4 ounces), divided
- 2 large eggs
- 1/4 cup unsalted butter, melted but not hot
Be sure to let the zucchini drain for one hour. The first time I made these I let them drain for about 30 minutes because I was in a hurry to make them. Although I did squeeze the zucchini fairly well, I should have waited the full hour. The scones were still fabulous but the second batch was even better. It pays to be patient, which is why I'm not a baker. 🙂