APPLE CARAMEL PROTEIN SCONES
These Caramel Apple Protein Scones are the perfect healthy fall treat (or breakfast)! Think tender crumbly texture, golden brown edges, cinnamon apple chunks, all drizzled with low sugar caramel. Best of all, these scones are gluten-free and low in sugar with a healthy boost of collagen protein!
Did you know? Apples are one of the most filling fruits you can choose, along with berries and bananas. This is partially due to a high fiber and water content.
The protein comes from unflavored collagen protein powder. I used LIV Body’s Flavorless Marine Collagen in this recipe! I love that marine collagen is highly bioavailable and rich in type I collagen, the kind our bodies need most! By the way, you can use my code “NOEXCUSES” for 20% off all LIV Body products 😉 You can use less than the 90 grams of collagen this recipe calls for, but using more could result in an overly gooey texture.
If substituting whey protein blend, I would suggest adding an extra half cup of unsweetened applesauce, since whey tends to dry out baked goods.
I used a combination of coconut flour and gluten-free baking flour to make these scones gluten-free. You can substitute the coconut flour for one cup additional gluten-free baking flour, OR all-purpose flour, brown rice flour, cake flour, cassava flour (Paleo), oat flour (oats blended into flour), sorghum flour, spelt flour, or whole wheat pastry flour. The gluten-free flour can also be substituted for any of the aforementioned flours.
To sweeten these yummy treats, I used this organic stevia blend, which is twice as sweet as sugar. If using baking stevia, granulated sugar, or erythritol by itself, you may need double the amount (half a cup) to get the desired sweetness. It’s okay to taste the batter for sweetness if you use pasteurized egg whites.
The recipe calls for egg whites but you can totally use two whole eggs instead. If you’re allergic or intolerant to eggs, feel free to substitute flax eggs (4 tablespoons of ground flaxseed + half a cup of water). You can also use an equivalent amount of vegan egg replacer!
The low sugar caramel
For the low sugar caramel, I used Truvia Brown Sugar Blend, vegan buttery spread, unsweetened oat milk (any milk will do), vanilla extract, and a dash of salt. Truvia Brown Sugar Blend works because it contains *some* sugar, allowing it to caramelize. Allulose brown sugar would also work! Allulose is one of the few calorie-free sweeteners that caramelizes like sugar (just make sure to use twice as much). I am not sure if other calorie-free brown sugar alternatives would work, but you are welcome to try!
Here’s the printable recipe for these Apple Caramel Protein Scones – I’d love for you to rate and/or comment below if you try them 🙂
This post contains affiliate links and is sponsored by LIV Body.
Apple Caramel Protein Scones
- 1 1/4 cup (160g) gluten-free baking flour*
- 3/4 cup (90g) unflavored collagen protein powder* I used LIV Body Marine Collagen, code NOEXCUSES for 20% off
- 1/2 cup coconut flour*
- 1/4 cup calorie-free sweetener* I used one that's twice as sweet as sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt optional
- 2 tsp. ground cinnamon divided
- 1/2 cup (4 large) egg whites*
- 1/4 cup buttery spread* softened
- 1 tsp. pure vanilla extract optional
- 1 cup apple diced
Low sugar caramel
- 1/4 cup unsweetened oat milk*
- 2 tbsp. reduced-calorie brown sugar* I used Truvia brown sugar blend
- 1 tbsp. buttery spread* I used Earth Balance
- 1/4 tsp. pure vanilla extract
- Dash salt optional
*See blog post above for substitutions.
- Preheat oven to 350 degrees F.
- Whisk together collagen and other dry ingredients (through salt) in a medium mixing bowl.
- Add wet ingredients (through vanilla extract) to form a soft dough.
- Fold in diced apples.
- Place dough in the center of an 8" or 9" baking pan lined with parchment, and form into a flat circle, leaving 1/2" on all sides.
- Sprinkle with remaining sweetener and cinnamon if desired (optional).
- For best results, place dough in the freezer for 5 minutes before cutting into eight equal wedges. Use a knife or spatula to pull triangles outward to allow room to rise and spread while baking.
- Bake for 25-30 minutes until edges are golden brown and crisp, but center is still somewhat soft.
- While scones are baking, heat milk, brown sugar sweetener, and buttery spread for caramel in a saucepan over medium-low heat. Simmer and stir until thickened and color starts to darken, then add vanilla and salt. Turn off heat.
- Drizzle caramel over baked scones and enjoy! Leftover scones can be stored in the fridge up to one week.
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