Low Carb Raspberry Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 1/2 cups almond flour1/2 tsp. sea salt1/3 cup Swerve2 eggs2 T. heavy cream1/3 cup coconut oil, melted1 cup raspberries, fresh or frozen
Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.
In a mixing bowl, combine dry ingredients. In a separate bowl, whisk together eggs, cream, and coconut oil. Add wet ingredients to dry ingredients. Stir to combine. Fold in berries.
Place batter onto the prepared pan. Pat into a circle, approximately 1/2 inch thick. Cut the dough into 8 wedges.
Bake for 20-25 minutes or until set and slightly brown.
Net Carbs: 4.9
Serving Size: Makes 10 wedges.
In a mixing bowl, combine dry ingredients. In a separate bowl, whisk together eggs, cream, and coconut oil. Add wet ingredients to dry ingredients. Stir to combine. Fold in berries.
Place batter onto the prepared pan. Pat into a circle, approximately 1/2 inch thick. Cut the dough into 8 wedges.
Bake for 20-25 minutes or until set and slightly brown.
Net Carbs: 4.9
Serving Size: Makes 10 wedges.
Nutritional Info Amount Per Serving
- Calories: 319.6
- Total Fat: 29.4 g
- Cholesterol: 51.6 mg
- Sodium: 166.7 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 4.9 g
- Protein: 9.4 g
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