2 large eggs, beaten until frothy
1 cup almond flour (see recipe here)
1/3 cup bulk sugar substitute (recommended: Splenda)
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1/2 cup fresh raspberries
1. Preheat the oven to 375°F and line a sheet pan with parchment paper.
2. In a large bowl, combine all of the ingredients, except for the raspberries, and mix well to create a batter.
3. Gently fold the raspberries into the batter and use a tablespoon to drop 6 evenly spaced scones on the lined pan (about 2 heaping tablespoons for each scone).
4. Bake for about 15 minutes until scones begin to lightly brown. Let cool for 10 minutes before removing from the parchment paper and serving warm.
If your batter is too thin to hold any form at all, simply add more almond flour until it is the consistency of a loose cookie dough.
Calories: 125 | Fat: 9.5g | Protein: 5.5g | Fiber: 2.5g | Net Carbs: 3g
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