Ingredients:
1 ½ cups almond flour
1/4 cup coconut flour (sifted)
Pinch of Salt
1.5 tsp Baking Powder
1/4 cup xylitol
1.5 tsp Vanilla Extract
1.5 tsp Lemon Extract
2 Eggs
1/4 cup water
Directions:
Preheat oven to 350
Line a cookie sheet with parchment paper.
Mix all the dry ingredients together.
Whisk the wet ingredients together then stir into the dry.
Gently mix in the raspberries.
Divide dough in half and pat each into a circle on the cookie sheet.
Cut each dough circle into 4 wedges and scoot them apart about a finger’s width.
Bake at 350 F for 25-30 minutes or until slightly browned on the top.
Let cool for at least 10 minutes.And store in the fridge.
Enjoy!
Makes 8 scones - c/16 - f/4 - s/1.5 each
oooooooh yummmmm...thx....Will do these next week. yaaaay
ReplyDeleteNow that's my kind of yummy!!!
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