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!
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.
In a large mixing bowl, combing the almond flour, salt and baking powder evenly, breaking up any lumps.
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.
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.
Mix the dry flour mixture with the two wet mixtures and 1/2 cup of the grated cheese.
Spoon evenly into the muffin tin, and place a small spoon of the remaining grated cheese on top of each scone.
Bake for 12 - 14 minutes until browned and cheese is melted.
Serve warm with extra butter on top.