3/4 cup almond flour
1/4 cup Pamela's wheat-free baking mix
1/4 cup rice bran
1/3 cup chopped walnuts
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. Celtic sea salt (use less with regular salt)
1/2 tsp. cinnamon
3 oz. cream cheese, room temperature, or 2 tblsp. nut butter, mild flavored
3 tblsp. butter, melted
2 eggs
2 tsp. maple extract
2 tblsp. xylitol
2 tblsp. granular Splenda, or Sweet Perfection or equivalent
1/4 cup water
1/2 cup diced Bosc pear (3/4 peeled small Bosc pear)
1 tsp. xylitol
Preheat oven to 350 F.
Butter and flour with flax meal a six-well muffin top pan.
Mix almond flour, Pamela's bake mix, rice bran, baking powder, baking soda, salt, cinnamon and half of the chopped walnuts in a large mixing bowl. Cube the warm cream cheese into another bowl. Beat with an electric mixer until cubes are gone. Add warm melted butter. Beat until smooth. Add eggs one at a time and beat on lowest speed just until egg is combined. (Or just combine eggs and nut butter with melted butter.) Mix in maple extract. Pour egg and cream cheese mixture into dry ingredients and mix well. Add chopped pear and mix. Divide batter into greased and floured six-well muffin top pan. Sprinkle the tops evenly with the 1 tsp. of xylitol and the remaining half of the walnuts. Bake for 25-30 minutes until firm and springy. The best flavor comes with slicing the scone into two thin, round pieces and toasting them. It brings out the flavors significantly.
6 servings:
Cal 328, Fat 27, Carbs 16, Fiber 6, Protein 8, Net Carbs 10