Preheat the oven to 200*C.
Put the potato in the food processor and whizz about then add the egg whites. Mix for a few seconds and then add the protein powder (or almond flour).
When it's mixed well, throw in the cacao nibs and process a bit more. I like the way the food processor broke these up a bit so it was more of a chocolatey raspberry scone rather than with chocolate chips. But depending on your preference, you might want to just stir in the nibs at the end instead.
Add your raspberries and process more.
Scoop the mixture onto a baking sheet lined with baking paper (saves on washing up). I used my trusty ice cream scoop to make about 10 scones.
Bake for about 40 minutes until crispy on the outside.