These Keto Strawberry Chocolate Chip Scones are a delicious post-workout breakfast or snack! Packed with healthy fats and quality protein to fuel your day!
Lately, I have been experimenting with a Targeted Keto Diet (TKD) and a strength training routine to undo a lot of the damage sitting/driving has done. Primarily as a result of a multiple cross-country RV road trips. Long story short I have suffered from pretty intense low back pain for years and someone recently mentioned I may have anterior pelvic tilt (APT), so I began looking into it and after performing a self-test at home and speaking with a trainer…yep, that explains the pain.
Is Collagen Good for Joint Pain?
Adding in collagen and a quality protein source is key when trying to alleviate any joint abnormality. It’s not the fix, but it is a tool you can use among others to facilitate healing. Biochem’s Whey Protein Isolate + Joint combines Type I & III collagen, and Type II collagen from clinically studied UC-II cartilage to support joint comfort, flexibility, and mobility.
It’s also important to me for my protein to be sourced from high-quality protein. Biochem fits that bill being sourced from grass-fed cows, they’re also non-GMO!
Anyways, back to the TKD which calls for eating a few more carbs than the standard keto diet. Timing is important though so try to limit carb intake to shortly before, during, and immediately after a workout. Hopefully, with the combination of yoga, weight training, and being more aware of my posture this APT will be corrected asap.
If you are following a TKD or just want to add a little more protein to your diet via baked goods these scones are perfect. I personally loved the strawberries in this recipe, they added a depth of flavor that I wasn’t really expecting. Plus strawberries, like all berries, are fairly low on the glycemic index. Which makes them a great fast-absorbing carb source to fuel your workout(s).
Keto Strawberry Chocolate Chip Scones
Ingredients
- ¾ cup almond flour
- ½ cup coconut flour
- ¼ cup Biochem’s Whey Protein Isolate + Joint
- ¼ cup granulated Swerve
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup almond milk
- 2 tablespoons coconut oil melted
- 1 large egg
- ½ cup sugar-free chocolate chips
- ¼ cup dehydrated strawberry pieces
Instructions
- Preheat oven to 350° F and grease a 10.5” cast iron skillet.
- In a large bowl mix together the dry ingredients, in a small bowl whisk together the wet ingredients. Fold the wet into the dry and mix until thoroughly combined.
- Knead the dough into a round circle and place in the skillet. Cut into 8 pieces and move them slightly apart.
- Transfer to the oven and bake for 20-25 minutes until golden and a toothpick inserted into the center comes out clean. Cool on a cooling rack then store at room temperature for up to 5 days.
Sounds wonderful. Could you just bake these on a cookie sheet?
Yes!
can the whey protein be eliminated?….
I unfortunately don’t have this specific Whey Protein Isolate and much of another brand to use up before another purchase. Given this has added collagen would you recommend using part whey powder and part collagen powder or some other option? Thank you!