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Allulose Cherry Ginger Scones

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Dietary Restrictions

  • gluten_free

Instructions

  1. Preheat oven 350° In large bowl, stir together almond flour, 1/3 cup Allulose Granulated Sweetener, ginger, baking soda, and salt; add cherries, tossing well.
  2. In separate bowl, whisk together eggs, ginger, lemon zest and vanilla; whisk into almond flour mixture, mixing until dough comes together.
  3. On parchment paper–lined baking sheet, gather dough into 8-inch round, about 1-inch thick. Cut into 6 wedges. Gently lift scones and distribute around pan, leaving about 2 inches in between.
  4. Bake for 20 to 25 minutes or until golden brown and firm to the touch. Sprinkle tops with remaining Allulose Granulated Sweetener. Let cool.

Tip: Serve with a dollop of whipped coconut cream if desired.

 Makes 6 Scones

Nutrition Facts: Per 1 scone, Calories 250, Fat 20g, Saturated Fat 2g, Cholesterol 60mg, Sodium 280mg, Carbohydrate 13g, Fiber 5g, Sugars 6g, Protein 10g

Ingredients

  • 2 cups almond flour
  • 1/2 cup Wholesome Allulose Granulated Sweetener, divided
    Allulose-Granulated-Keto-Crystals-web
    Allulose Zero Calorie Granulated Sweetener
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  • 1 tsp ground ginger
  • 3/4 tsp baking soda (gluten-free)
  • 1/4 tsp sea salt
  • 1/2 cup frozen pitted cherries, chopped
  • 2 cage free organic eggs
  • 1 tbsp minced fresh ginger
  • 1 tsp lemon zest
  • 1 tsp vanilla extract