Raspberry Drop Scones

By pattie_d

Ingredients

• 2 large eggs, beaten until frothy
• 1 cup almond flour
• 1/3 cup bulk sugar substitute
• 1 1/2 tsp baking powder
• 1 1/2 tsp vanilla extract
• 1/2 cup fresh raspberries

Details

Servings 6
Adapted from doctoroz.com

Preparation

Step 1

Preheat the oven to 375°F and line a sheet pan with parchment paper.
In a large bowl, combine all of the ingredients, except for the raspberries, and mix well to create a batter.
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). 
 
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.
 
Nutrition Facts
125 calories
9.5 g fat
5.5 g protein
2.5 g fiber
3 g net carbs