High Fibre Bread Scones

This is similar to the low-carb bread but I have increased the fibre content for clients with constipation and cholesterol and changed the shape.

One Bread Scone: 35-45g  weight per bread scone

Psyllium Husk – Carb: 2g   Fibre: 4g   Protein:5g    Fat:  8g    kCals: 108



220g   ground almonds

30g coconut flour

60g sesame seeds

60g flaxseed

60g ground psyllium husk powder

8g, 1 tbsp baking powder

1 tsp salt


6 eggs

115g  buttermilk (5g carb/100g)

90g thick natural low-carb yoghurt (3g carb / 100g)


  1. Preheat your oven to 400°F (200°C).
  2. Put the muffin cases – you will need 20 so 2 probably trays
  3. Mix all dry ingredients in a medium bowl
  4. In a large bowl, using a hand whisk, mix the 3 wet ingredients
  5. Add the dry mixture to the wet and stir  / whisk until smooth
  6. Fill the muffin cases, as evenly as you can
  7. Bake for about 45 minutes. They are nice and crusty
  8. Take the breads out of the oven, and cool  on a rack

Cool and store in the fridge. I lightly toast on top of a toaster wire to have at breakfast or with soup at lunch.