(Total Time: 20 MIN| Serves: 6)
1 cup strawberries, chopped
1 cup almond flour
2 large eggs
½ cup almond butter, melted
1 tsp powdered stevia
½ tsp salt
2 tsp baking powder
1 tsp cherry extract, sugar-free
In a large mixing bowl, combine all dry ingredients. Stir well until combined. Now, add eggs, almond butter, and cherry extract. With a paddle attachment on, beat until well incorporated. Using a kitchen spatula, stir in the strawberries.
Form 6 triangular-shaped scones and place them on a round baking pan lined with parchment paper.
Plug in your instant pot and pour in 2 cups of water. Position a trivet in the stainless steel insert and place the pan on top. Adjust the steam release handle and press “Manual” button. Set the timer for 10 minutes.
When done, perform a quick release of the pressure by turning the valve to the venting position. Open the lid and carefully transfer scones to a wire rack. Chill to a room temperature before serving.
Per Serving (Calories 69 | Total Fats 4.7g | Net Carbs: 2.8g | Protein 3.5g |Fiber: 1.2g)