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. almond butter
3 tblsp. butter, melted
2 eggs
2 tsp. maple extract
2 tblsp. xylitol
2 tblsp. Chickory root/FOS sweetener
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 Baking Mix, rice bran, sweeteners, 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 and water. 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. Great with low carb marmalade and butter.
6 servings:
Cal 328, Fat 27, Carbs 16, Fiber 6, Protein 8, Net Carbs 10