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keto chow raspberry cheesecake breakfast scones


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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 8


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Step 1

In a food processor, add Keto Chow, coconut flour, erythritol (I used 1/4 cup of sweetener because I don’t like things super sweet; if you do, add 1/2 cup!!), and baking powder and pulse to combine.

Step 2

Add in cubed butter, and cream cheese and pulse again until mixture is crumbly.

Step 3

Beat together eggs and sour cream with a fork or whisk and add to flour mixture. Pulse until it all comes together, but not too long.

Step 4

The dough will be sticky. Pull out half and add to wax or parchment paper and make into a round shape.

Step 5

Put another paper on top and press until 1 inch thick. Use cutter and make the scones and add to sheet pan with parchment paper.

Step 6

Repeat with the remaining dough.

Step 7

Bake on 350 degrees for 20 minutes.

Step 8

These are even better with a little sugar free raspberry preserves.

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