Lemon Blueberry Scones
Carbs: 3g net (per scone).
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*Note: cook them in the oven at 375.
2 large eggs, beaten until frothy
1 C Hazelnut flour +2 tbsp (almond or coconut flour if you prefer, but additional 2 tbsp not needed)
1/3 C sugar substitute
1 1/2 tsp baking powder
Juice from 1 lemon
2 tbsp walnuts, chopped
Lemon zest, sprinkle on top (optional)
1) combine ingredients
2) portion into 6 servings
3) Cook in oven at 375