Enjoy these low-carbohydrate, sugar-free scones together with a sugar-free compote that is sweetened with Greensweet Erythritol and Jelly Crystal.

What do you need:

• 250grams ofalmond flour
• 45grams ofGreensweet Erythitol
• 50grams ofbutter
• 60ml(vegetable) milk
• 2tspbaking powder
• 1tspbaking soda + a small splash of lemon juice
• 2eggs
• pinch of salt
• 1xrecipe Strawberry Rhubarb Compote

This is how you make this treat:

• Preheat the oven to 170 degrees
• Mix the flour, sweet, baking powder in the mixer or food processor
• Cut the butter into pieces, mix baking soda with a little bit of acid, until dissolved
• Add all other ingredients to the mixer and mix well until you get a nice batter
• Grease your muffin tin with a little butter and oil
• Divide the batter over the muffin cups to about 2 cm below the edge (you can get 6 to 8 of them from this recipe)
• Bake in the oven for about 25 minutes
• Serve with clotted cream or mascarpone whipped cream and the rhubarb / strawberry compote.

Source / photo: greentwist.nl