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  2. A delicious, quick savoury snack, perfect reheated for a simple breakfast all week long. These Keto Vegemite and Cheese Scones will have you going back for more! 

    This Recipe Is Published **Here >>>>>>>>** [****](

    The Author Of This Recipe Is **Rachel**

    This Recipe Makes 12 Scones


    * 1.5 cups almond flour
    * 1/4 teaspoon salt
    * 1 tablespoon baking powder
    * 3 tablespoons vegemite
    * 4 tablespoons butter plus extra to serve
    * 1/3 cup sour cream
    * 2 eggs
    * 3/4 cup grated cheese


    1. Preheat the oven to 200C / 392F and spray a 12 cup muffin tin with olive oil spray or grease with butter. You can also use a silicone muffin tray. 
    2. In a large mixing bowl, combing the almond flour, salt and baking powder evenly, breaking up any lumps. 
    3. In a small microwaveable bowl, put the vegemite and butter and microwave for 20 – 45 seconds until melted. Stir to combine, but it’s ok to leave it a bit uneven as this gets the ‘vegemite on toast’ effect by having some thicker bits of vegemite. 
    4. In a separate small bowl, whisk together the sour cream and eggs. It may be a little lumpy initially, but keep whisking until it is evenly combined. 
    5. Mix the dry flour mixture with the two wet mixtures and 1/2 cup of the grated cheese.
    6. Spoon evenly into the muffin tin, and place a small spoon of the remaining grated cheese on top of each scone. 
    7. Bake for 12 – 14 minutes until browned and cheese is melted. 
    8. Serve warm with extra butter on top. 

    **Nutrition Facts**

    Per Serving

    **Calories** 164 Calories from Fat 135; **% Daily Value*;** **Total Fat** 15g **23%;** Saturated Fat 5g **25%;** **Cholesterol** 48mg **16%;** **Sodium** 142mg **6%;** **Potassium** 127mg **4%;** **Total Carbohydrates** 3g **1%;** Dietary Fiber 1g **4%;** **Protein** 5g **10%**

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