Keto Raspberry Scones
Ingredients
- 1 cup almond or 2 eggs beaten
- 1⁄3 cup Splenda stevia, or other sugar substitutes
- 11⁄2 teaspoons pure vanilla extract
- 11⁄2 teaspoons baking powder
- 1⁄2 cup raspberries
Instructions
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper.
- In a large bowl, combine the almond our, eggs, Splenda, vanilla, and baking powder. Mix well.
- Add the raspberries to the bowl and gently fold in.
- After the raspberries are incorporated, spoon 2 to 3 tablespoons of the batter, per scone, onto the parchment-lined baking sheet.
- Place the baking sheet into the preheated oven.
- Bake for 15 minutes, or until lightly brown.
- Remove the baking sheet from the oven. Place the scones on a rack to cool for 10 minutes.
Nutrition
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