Keto Macadamia & Berry Scone

Name: Keto Macadamia & Berry Scone
Yield: 8 servings
Cuisine: American
Ingredients: 2 cup finely ground almond flour; 1/2 C softened butter or coconut oil; 2 Egg; to taste Sugar substitute; 1 tsp vanilla extract; 1 pinch salt; 1/2 C roughly chopped macadamia nuts; 1/2 C frozen berries

Sue @sues_kitchen

Inspired by https://hungryforinspiration.com/keto-macadamia-raspberry-cookies/
#mycookbook
#ketolifestyle

Sue @sues_kitchen

Inspired by https://hungryforinspiration.com/keto-macadamia-raspberry-cookies/
#mycookbook
#ketolifestyle

Saved

Ingredients

8 servings

2 cupfinely ground almond flour
1/2 Csoftened butter or coconut oil
2Egg
to tasteSugar substitute
1 tspvanilla extract
1 pinchsalt
1/2 Croughly chopped macadamia nuts
1/2 Cfrozen berries

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Steps

1

Preheat your oven to 350°F/180°C. Prepare cookie sheet lined with parchment paper.
2

Mix all of the ingredients (except for the frozen berries) in a large bowl and knead the dough until the dough smooth.
3

Add the frozen berries when you form the cookie shape.
4

Form a rough ball, stick 2-3 frozen berries into the ball, and roll to incorporate the blueberries. Place them on a baking tray lined with parchment paper and press the balls down with the palm of your hand. (I usually gauge a tbsp size and then flatten.)
5

Bake in the oven for approx. 10-15 minutes. Make sure to keep an eye on the cookies because, in my experience, almond flour tends to burn really fast!
6

Let the cookies cool down completely before enjoying them with a hot cup of tea or coffee!