Raspberry and Coconut LC scones

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    • Raspberry and Coconut LC scones

      Raspberry and coconut low carb scones



      Ingredients:

      2 1/2 cups almond meal
      1/2 cup LSA
      3/4 cup Shredded or Desiccated Coconut
      2x large tablespoons of Natvia
      1x tablespoon Baking powder
      1/4 teaspoon salt
      2x large eggs - beaten
      1/3 cup melted coconut oil
      2x teaspoons vanilla extract
      1 1/2 cups frozen Raspberries

      Method:

      Mix dry ingredients - add wet. Add raspberries. Mixture will be sticky. Form into 11 or 12 patties and place on lined baking tray.
      Bake 15o fan forced about 30 mins. Mine burnt a little so watch your oven temperature.

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      Less of me - more of life !
    • Re: Raspberry and Coconut LC scones

      Ok so I made these just now but changes recipe slightly.....I probably needed to add 4 eggs and more coconut oil because I did 2 cups of almond flour and one coconut...so it's a bit crumbly...but it taste nice....oh and I used blueberries. So here is a picture of it...

      Oh it's going to be higher in carbs too due to adding more coconut flour!

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      Samx:)
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