As I mentioned in my last post, It’s definitely cherry season! Cherries are piled high at the farmer’s markets and most likely on sale at the super markets. I prefer tart cherries over sweet dark cherries but both will work in this guilt free treat you’re going to LOVE!
I whipped these up on a rainy Sunday morning after church as I was enjoying my Tart Cherry and Strawberry Smoothie! Since I was quite satisfied after my smoothie, I had one of these fresh out of the oven mid afternoon with a cup of green matcha tea.
So whether you’re looking for a healthy breakfast pastry or a sweet, but guilt-free, treat to enjoy in the afternoon with tea, I got you covered! The almond flavoring enhances the cherry flavor of these moist, lightly sweetened scones resulting in a flaky, decadent scone with a bit of almond crunch. OMG they are soooo GOOD!
Since I only used one half cup of cherries, they are lower in carbs than most other traditional scones. They still are bursting with cherry essence trust me! I enhance the flavor with almonds and almond flavoring that certainly makes for a decadent treat.
ENJOY!
LOW CARB TART CHERRY SCONES
INGREDIENTS:
- 2 1/2 cups almond flour
- 1/3 cup Swerve Sweetner
- 1/2 teaspoon pink Himalayan Sea Salt
- 1/2 teaspoon baking soda
- 1/3 cup coconut ghee melted
- 2 large organic pasture raised eggs
- 1/2 teaspoon organic almond extract
- 1/2 cup fresh or frozen cherries
- 1/3 cup chopped almonds plus 1 tablespoon for topping
INSTRUCTIONS:
- Preheat oven to 350°F.
- Line 2 cookie sheets with parchment.
- Combine dry ingredients.
- Blend in coconut ghee until crumbly.
- Add eggs and flavoring, mix.
- Stir in cherries and almonds.
- Drop batter by spoonfuls in to about 18 scones…9 on each cookie sheet.
- Sprinkle remaining almonds on top.
- Bake for about 15 minutes.
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