top of page
Image by Annie Spratt


Food Fabulous

Notes from midlife

Here's the recipe I make most

If there’s one recipe I make over and over again it’s this. And it is delicious. (Thanks to my mother for discovering it). I recommend it a great deal to clients who are looking for something tasty to go alongside soup that is low in carbs.I don't think I've met anyone who hasn't thought it perfect with soup. I’ve also eaten these with a cup of tea in the garden with the aforementioned mother. Nice afternoon treat that doesn’t muck up your blood sugar levels. I'm also a fan of the scone with Marmite. Love to know your thoughts - leave me a message in the comments? So here we go…

Low carb cheese scone

INGREDIENTS Makes 12 360g ground almonds 240g cheddar cheese, grated 1 tbsp baking powder ½ tsp cayenne (optional but adds a teeny, tiny kick) 4 eggs, beaten 50g butter melted A pinch or so of ground sea salt

METHOD Pre-heat the oven to 180C and line a baking sheet with baking parchment. In a bowl, mix together all the dry ingredients ground almonds, cheese and baking powder. Add as much cayenne as you like, and a little ground salt. In a separate bowl, whisk the eggs and the melted butter together, making sure you don’t scramble the eggs. (If I’m being lazy, which is often, I just chuck these two ingredients into the dry mix). Then mix the egg mixture into the dry mixture. Use your hands to form the mixture into loose balls and place on the baking parchment. Place in the centre of the oven and bake for 15 – 20 minutes, then reduce the temperature to 140C but bake for a further 5 minutes until golden brown and cooked through.

bottom of page