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.
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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.
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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
- 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
- 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.