Raspberry Coconut Scones

I had my lovely inlaws over for afternoon tea today. The Other Half requested scones, so I decided to try this recipe for raspberry coconut scones from All Day I Dream About Food. I also made traditional, white flour scones with jam and cream. My MIL (who would never lie about something so important) said these were better :)  They are delicious!

Serves: 12

2 ½ cups almond flour

½ cup golden flax meal

½ cup unsweetened, shredded coconut

½ cup powdered erythritol or sweetener of choice

1 tbsp baking powder

¼ tsp salt

2 large eggs, lightly beaten

1/3 cup coconut oil, melted

¼ cup cream

½ tsp coconut or vanilla extract

1 cup frozen raspberries

Preheat oven to 180c.

In a large bowl, whisk together almond flour, flax meal, shredded coconut, erythritol, baking powder and salt.

Stir in eggs, coconut oil, cream and coconut or vanilla extract until dough comes together. It will be quite sticky.

Stir in raspberries until well distributed.

Turn out dough onto a lined baking tray and pat into a rough rectangle, 15 x 20cm. Cut into 6 even portions, and then cut each portion in half diagonally to make 12 triangular scones.

Gently separate scones and place around cookie sheet, leaving at least 2cm between them. Bake 28 to 30 minutes, or until golden brown and firm to the touch.

Remove and let cool on pan.

Per serve: 8.6g carbs, 4.8g fibre. Net carbs 3.8g.