vegetarian

Low Carb Scone-Style, Cream Tea Muffins

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Prep information

Prep time
5 minutes
Cook time
30 minutes
Serves
5
Recipe by
Michael at Lo-Dough

Nutritional information (per muffin)

Calories
140 kcal
Fat
11g
Carbs
2g
Fibre
7g
Protein
4g
Sugar
0g

Use our Vanilla Sponge Mix to make show-stopping low carb muffins, ready to slather in cream and jam. 

Time for a cream tea! Oh yes, debates may rage on whether its jam or cream first, but there is no debate over who makes the best low carb (and low calorie) scones - or in this case, muffins! The base recipe suits both diets - how you dress them (cream, fruit, jams) is what will determine the macros in the end. 

All made with our just-add-water, low calorie sponge mix

This is all thanks to our incredibly versatile Vanilla sponge mix combined with a zero sugar, fresh jam/compote (just cook down your raspberries with erythritol and store in the fridge for up to 3 days). You can find low sugar jams on the supermarket shelves too, but these might not be suitable for stricter keto diets. 

You're gonna love these - but seriously, what will it be? Cream first, or jam..? 

Ingredients

Serves 5
  • 1 Lo-Dough Vanilla Sponge Mix
  • 240ml water
  • 1 tablespoon of jam and clotted cream per muffin

What you'll need

This diet-friendly recipe is possible with:

Lo-Dough Vanilla Sponge Mix

Lo-Dough Vanilla Sponge Mix

Regular price £5.49
Buy now

Method

  1. Preheat your oven to 180°C/Gas 4.
  2. Make up the Vanilla Sponge Mix with the 240ml of water as per packet instructions.
  3. Add 6 even blobs to a lightly greased muffin tray. Bake for 30 minutes or until lightly golden. Allow to cool for at least 15 minutes before serving. Slice in half and layer up with the clotted cream and jam

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