Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 433 kcal
Ingredients
2 cup almond meal I used Bob”s Red Mill
1/2 cup coconut flour
1/2 cup Swerve sweetener
1/2 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking powder
1/2 cup cold butter cut into cubes
2 eggs
1/3 cup unsweetened Silk Almond Milk
1/4 teaspoon almond extract
1 teaspoon vanilla liquid stevia
1/2 cup slivered almonds
4 ounces fresh raspberries
Raspberry Cream Cheese Spread
8 ounces Horizon cream cheese room temperature
2 tablespoons raspberry jam I used Organic Farming Fiordifruta which is sweetened with fruit juice only
1 tablespoon unsweetened Silk Almond Milk
Instructions
Preheat the oven to 375 degrees F.
Whisk the first 6 ingredients together.
Cut in the butter using 2 butter knifes or place in a food processor and pulse until combined.
In a stand mixer place the eggs, almond milk, extract, and liquid stevia.
Blend until combined.
Pour the dry ingredients into the stand mixer and blend on low until incorporated.
Gently stir in the slivered almonds and raspberries.
Place batter onto a parchment lined baking pan.
Make an 8 inch circle.
Using a greased pizza cutter or knife cut the circle into 8 triangles.
Using a greased spatula, separate the scones from each other and bake for 20 minutes.
Allow to cool 15 minutes before removing from pan.
To make the cream cheese spread, allow the cream cheese to get to room temperature fora 2-3 hours then add in the rest of the ingredients in a stand mixer.
Blend on high speed until completely smooth.
Taste and decide if you need to add any sweetener.
Enjoy a scone with 1 ounce of spread.
Keep spread refrigerated.
Recipe Notes
Net Carbs: 9.9g
Nutrition Facts
Sugar Free Grain Free Raspberry Almond Scones
Amount Per Serving (1 g)
Calories 433
Calories from Fat 339
% Daily Value*
Fat 37.7g
58%
Saturated Fat 13g
81%
Cholesterol 100mg
33%
Sodium 448mg
19%
Carbohydrates 17.2g
6%
Fiber 7.3g
30%
Sugar 3.8g
4%
Protein 12.4g
25%
* Percent Daily Values are based on a 2000 calorie diet.