Lemon almond scones with berry jam

Serves - 8

Keeping your carbs and sugars low doesn't mean you can't have a sweet treat every once in a while.

These scones are flourless and only have a small amount of sweetener added. The jam is made from fresh raspberries, cherries and gelatine. Served with whipped or clotted cream, it's the perfect cream tea, that won't raise your blood glucose levels!

Citrus pectin and gelatine are both healing for the gut lining.

Nutrition per serving

Fat: 25 g

Carbs: 13 g / Fiber: 7 g (Net Carbs: 6 g)

Protein: 8 g

---

Ingredients

• 200g almonds (ground or flour)

• 40g coconut flour

• 2 eggs

• 100g butter (melted)

• 2 t baking powder

• 1 t vanilla essence

• 1 lemon (grated zest and juice)

• 200g raspberries (fresh or frozen)

• 50g cherries (fresh or frozen)

• 1 T erythritol

• 1 t gelatine granules

• 3 T water

---

method

1. Preheat oven to 180 ºC / 350 F.

2. Mix all scone ingredients in a bowl.

3. Grease an 8 hole muffin tin with butter

4. Bake scones for 20 mins.

5. Heat raspberries, cherries, water and sweetener in a saucepan.

6. Add gelatine granules as per packet instructions.

7. Pour into a small bowl, cool and chill in the fridge for a few hours.

8. Serve scones and jam with whipped or clotted cream.