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Rhubarb Pecan Scones – Low Carb and Gluten-Free

Carolyn
  • minutes
  • Serves 12

INGREDIENTS

2

large stalks Rhubarb

2

Eggs, large

2 1/2 cups

Almond flour

1 tbsp

Baking powder

1/4 tsp

Cinnamon

1/2 cup

Golden flax seed meal

1/4 tsp

Salt

1/2 cup

Pecans, toasted

6 tbsp

Butter

1 tsp Swerve Sweetener or other erythritol