The Keto Baking Mechanic™ — Recipes

5 Delicious Ways to Use Your Low Carb Sourdough Discard for Scones

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5 Ideas on How to Use Your Sinless Sourdough Starter: Bring your Sinless Sourdough dehydrated starter to life with a combination of coconut flour and almond flour to make these Low Carb High Protein Sourdough Discard Recipes.

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Getting Started

Basic Process Overview

1. You start with the Basic Low Carb High Protein Sourdough Discard Biscuit Dough
2. For sweet scones, add powdered sweetener to the dough
3. Use scone silicone mold so scones keep their shape
4. Serve with appropriate toppings

The Foundation

Basic Biscuit Dough Recipe (Foundation for All Scones)

Makes 8 scones

Equipment Needed

• Silicon scone mold — Silicone Scone Mold (Amazon USA / Amazon Canada)
• Mini mixer or blender
• Large mixing bowl
• Rubber spatula
• Small bowl for egg wash
• Pastry brush
• Cooling rack

Ingredients

• 1 cup 4% fat cottage cheese
• 2 eggs
• 2 teaspoons apple cider vinegar (optional)
• ½ cup Sinless Sourdough™ living starter
• 2½ cups almond flour
• 3 tbsp psyllium (+ 1 tbsp more if needed for any addition of wet ingredients like pumpkin purée, etc.)
• 1 teaspoon salt
• 2 tsp or 1 tablespoon baking powder (add more when adding heavy ingredients)
• ¼ to ½ cup powdered sweetener (optional for sweet scones)
• 1 egg (for egg wash)

Let’s Bake

Instructions

1. Preheat your oven to 375°F (180°C) and line a baking sheet with parchment paper
2. In a mini mixer or blender combine the cottage cheese, eggs, and apple cider vinegar
3. Transfer to a large mixing bowl
4. To the mixing bowl add ½ cup Sinless Sourdough living starter

5. Add almond flour, psyllium, salt, and baking powder. Mix into a moist dough
6. If the dough is too wet, add one tbsp at a time of psyllium
7. If the dough is too dry, add 1 tbsp at a time of milk (cow’s, almond, coconut)
8. Shape moist dough into a ball, pulling in all pieces
9. Cover the bowl with a clean dish towel
10. Refrigerate, letting the dough stiffen for 30 to 60 minutes
11. The dough will now be firmer and will hold together when molded
12. Divide the dough into 8 equal portions
13. Place about 3 heaping tablespoons into the cavity of the scone mold
14. Wet your hand and push the dough into the corners, making it smooth on top
15. Whisk the egg. Brush egg wash on top of each scone
16. Bake for 25 to 30 minutes or until golden
17. Remove from oven. Keep the oven on
18. Remove each scone from its cavity
19. Set the scones on a baking sheet
20. Set the scones back into the oven and bake another 10 to 15 minutes until all sides are golden and toasted
21. Remove from oven again
22. Set on cooling rack and let cool
23. Enjoy!

By the Numbers

Nutritional Values Per Scone (Based on 8)

Note: Please note that these nutritional values do not include any toppings and are estimates based on average ingredient measurements and general nutritional information. The actual values may vary depending on the specific brands of ingredients used, variations in serving sizes, and exact measurements. Use these values as a guide only, and for the most accurate nutritional information, it’s recommended to refer to the packaging of the ingredients you’re using.

Pro Tips

Pro Tips

Make It Your Own

Flavour Variations

Add additional ingredients to the dough after refrigeration.

1. Wild Blueberry

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 1 pint of wild blueberries, washed and dried (wild blueberries are small)
• ½ cup of powdered sweetener added to dough

1. Add 1 tbsp of dough into the cavities of the scone pan
2. Add 1 tbsp of blueberries on top of dough
3. Top with another 2 tablespoons of dough
4. Add 3 or 4 blueberries to the top of dough (or as many as desired)
5. Bake 30 to 35 minutes
6. Remove scones from mold and bake another 10 to 15 minutes until golden
7. Set scones on cooling rack until cool

Or place all blueberries on the top and push into the dough.

2. Coconut Lime and Cardamom

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• Zest of 2 limes
• ½ cup unsweetened shredded coconut
• 1 teaspoon ground cardamom
• Juice of 1 lime for extra tang and moisture (optional: 2 tablespoons powdered sweetener for added sweetness)

1. After refrigerating the dough, gently fold in the lime zest, lime juice, shredded coconut, and ground cardamom. Ensure even distribution of ingredients for a consistent flavour
2. Add 1 tablespoon of dough into the cavities of the scone pan
3. Top with an additional 1 tablespoon of the coconut-lime mixture
4. Cover with another 2 tablespoons of dough, shaping and smoothing the tops
5. Brush the tops of the scones with egg wash
6. Bake for 30 to 35 minutes until golden
7. Remove scones from mold and bake another 10 to 15 minutes until golden
8. Set scones on cooling rack until cool

3. Pumpkin Pie with Walnut

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• ½ cup sugar-free pumpkin purée
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• Optional: ¼ teaspoon ground ginger for extra spice
• ½ cup chopped walnuts (toasted, if desired, for extra flavour)

1. After refrigerating the dough, gently fold in the pumpkin purée, spices, and chopped walnuts. Mix until evenly distributed, ensuring the dough maintains its consistency
2. Add 1 tablespoon of dough into the cavities of the scone pan
3. Top with an additional 1 tablespoon of the pumpkin-spice mixture
4. Cover with another 2 tablespoons of dough, shaping and smoothing the tops
5. Brush the tops of the scones with egg wash. Bake for 30 to 35 minutes, or until golden
6. Remove scones from mold and bake another 10 to 15 minutes until golden
7. Set scones on cooling rack until cool

4. Blue Cheese, Walnut, and Pear

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• ¼ cup crumbled blue cheese (preferably a crumbly variety, like Roquefort or Danish blue)
• ¼ cup chopped toasted walnuts
• ¼ cup finely chopped pear (preferably a firm variety like Bosc)
• Optional: 1 teaspoon fresh rosemary, finely chopped (for added flavour complexity)

1. After refrigerating the dough, gently fold in the crumbled blue cheese, toasted walnuts, chopped pear, and rosemary (if using). Ensure even distribution of ingredients
2. Add 1 tablespoon of dough into the cavities of the scone pan
3. Top with an additional 1 tablespoon of the blue cheese-walnut-pear mixture
4. Cover with another 2 tablespoons of dough, shaping and smoothing the tops
5. Brush the tops of the scones with egg wash. Bake for 30 to 35 minutes, or until golden and slightly crispy
6. Remove scones from mold and bake another 10 to 15 minutes until golden
7. Set scones on cooling rack until cool

5. Rosemary, Garlic, and Parmesan

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• ½ cup grated Parmesan cheese
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon garlic powder (or 1-2 cloves of fresh garlic, finely minced)
• ¼ teaspoon black pepper (optional for a bit of spice)

1. After refrigerating the dough, gently fold in the Parmesan, chopped rosemary, garlic powder, and black pepper (if using). Mix until evenly distributed
2. Add 1 tablespoon of dough into the cavities of the scone pan
3. Top with an additional 1 tablespoon of the rosemary-garlic-Parmesan mixture
4. Cover with another 2 tablespoons of dough, shaping and smoothing the tops
5. Brush the tops of the scones with egg wash. Bake for 30 to 35 minutes, or until golden and slightly crispy
6. Remove scones from mold and bake another 10 to 15 minutes until golden
7. Set scones on cooling rack until cool

Good to Know

Important Notes