1 cup almond flour
1/3 cup swerve
1 1/2 teaspoon baking powder
1 1/2 teaspoon vanilla
2 eggs
1/2 cup berries.
Heat oven to 375. Mix dry ingredients, beat eggs until frothy. Add eggs and vanilla to dry ingredients, mix well. Fold in berries. Spoon onto parchment lined cookie sheet (makes 6 scones). Bake about 15 minutes (will start to brown on top and bottom). Cool at least 10 minutes on cookie sheet.
About 170 cal, 5.5 total carbs, 2 fiber.
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