Ratio    2:1

Total calories    1354 kcals

Fat                      121.67g

Protein               54.34g

Carbohydrate     6.39g

Makes 4

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46g Eggs, chicken, whole, raw

5g Psyllium husk

133ml Liquigen (available on prescription)

50g Cheese, cheddar

3g Mixed herbs, dried

2g Baking powder, carb-free, Barkat

2g Paprika

60g Holland and Barrett Almond Flour Flurry

26g Protifar (available on prescription)


1. Pre-heat oven to 180C.

2. Mix togther almond flour, Protifar, baking powder, dried herbs, paprika and psyllium husk.

3. Add Liquigen and rub into dry mixture until well combined (it’s ok if this is a dry, crumbly mixture).

4. Make a ‘well’ in the middle of the mixture and then add egg. Combine the egg and the mixture 

together until a thick, sticky dough is formed. 

5. Weigh and divide into 4 equal amounts, shape into 4 round scones. Make sure they are not too thin, approximately 2 cm depth.

6. Place on a lined baking tray and cook for approximately 15-20 minutes.

7. Take out of the oven and place on a cooling rack.

A Daisy Garland recipe.

© The Daisy Garland