Rhubarb Pecan Scones

By draingal

Ingredients

• 2 large stalks rhubarb, thinly sliced crosswise
• 7 tbsp Swerve Sweetener or other erythritol, divided
• 2 1/2 cups almond flour
• 1/2 cup golden flax seed meal
• 1 tbsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 6 tbsp butter, melted
• 1/2 cup chopped, toasted pecans
• 1 tsp Swerve Sweetener or other erythritol
• 1/4 tsp cinnamon

Details

Servings 12
Adapted from alldayidreamaboutfood.com

Preparation

Step 1

Preheat oven to 325F and line a baking sheet with parchment paper.

In a large bowl, combine almond flour, flax seed meal, remaining Swerve, baking powder, and salt. Stir in eggs and melted butter until dough just comes together.

Stir in rhubarb mixture and chopped pecans until well distributed.

Turn dough out onto prepared baking sheet and form into a rectangle about 1 inch thick (should be about 6 by 8 inches). With a sharp knife, cut into 6 even squares. Then cut each square diagonally into two triangles.

In a small bowl, combine Swerve and cinnamon. Lightly sprinkle over hot scones and let sit 15 minutes.

Serves 12. Each scone has 7.6 g of carbs and 4.3 g of fiber. Total NET CARBS = 3.3 g.