Keto Cloudberry Jam with Almond Flour Scones

Ingredients

• 2 cups Almond Flour
• 2 tsp Baking Powder
• 1/4 cup Erythritol
• 1/4 tsp Salt
• 1/2 cup Butter
• 2 large Eggs
• 1/4 cup Almond Milk
• 2 tbsp Chia Seeds
• 6 tbsp Water
• 1 cup Raspberries
• 1 tbsp Lemon Juice
• 2 tbsp Erythritol (for jam)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C. Line a baking sheet with parchment paper.
2. 2In a large bowl, whisk together almond flour, baking powder, erythritol, and salt.
3. 3Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. 4In a separate bowl, whisk together eggs and almond milk. Add to the dry ingredients and mix until just combined.
5. 5Drop spoonfuls of dough onto the prepared baking sheet.
6. 6Bake for 18-20 minutes, or until golden brown.
7. 7Prepare the jam: Mix chia seeds and water in a bowl. Let it stand for 10 minutes.
8. 8Blend raspberries, lemon juice and erythritol in a food processor. Combine with chia seed mixture. Refrigerate for 30 minutes.
9. 9Serve scones with the jam.

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