Rhubarb Pecan Scones KETO (Carolyn)

Servings:  12    |    Net Carbs:  4

Ingredients:

Scones:

• 2 large stalks of rhubarb thinly sliced crosswise
• 7 tablespoon Swerve Sweetener divided
• 2 ½ cups almond flour
• 3 tablespoon coconut flour (or another ½ cup almond flour)
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 2 large eggs
• 6 tablespoon butter melted
• ½ cup chopped, toasted pecans

Topping:

• 1 teaspoon Swerve Sweetener
• ½ teaspoon cinnamon

Instructions:

Preheat oven to 325F and line a baking sheet with parchment paper.

In a medium bowl, toss together sliced rhubarb with 3 tablespoons of the Swerve. Let sit.

In a large bowl, combine almond flour, coconut flour, remaining Swerve, baking powder, and salt. Stir in eggs and melted butter until dough just comes together.

Stir in rhubarb mixture and chopped pecans until well distributed.

Turn dough out onto prepared baking sheet and form into a rectangle about 1 inch thick (should be about 6 by 8 inches). With a sharp knife, cut into 6 even squares. Then cut each square diagonally into two triangles.

Gently lift scones and spread around baking sheet so they have room to rise. Bake 25 to 28 minutes, or until golden brown and just firm to the touch.

In a small bowl, combine Swerve and cinnamon. Lightly sprinkle over hot scones and let sit 15 minutes.

Source:  All Day I Dream About Food