BLUEBERRY SCONES (GLUTEN FREE, SUGAR FREE)

 2 cups almond flour

1/4 cup coconut flour

1 Tbsp. tapioca flour (optional)

1 Tbsp. baking powder

1/4 tsp. salt

2 large eggs

1/4 cup heavy whipping cream

1/2 tsp. vanilla extract

1 cup blueberries (fresh or frozen)

Sweetener of your choice (I use THM super sweet)

Preheat oven to 325F

Line baking sheet with parchment paper

In bowl whisk together the almond flour, sweetener, coconut flour, baking powder and salt.

Add the eggs, whipping cream and vanilla. Stir with a fork until the dough begins to come together. Add blueberries and gently work into the dough.

Turn dough out onto prepared baking sheet. Pat into a rectangle (10 x 8 inches) or a circle.

Use a sharp knife and cut into pieces (square for rectangle piece or pie pieces for circle)

Bake for approximately 15 minutes depending on thickness. When done scones should be lightly browned.

Top with sugar free icing or serve with sugar free jam.

No Bake Energy Bites

1/2 cup peanut butter or almond butter
1/4 cup + 2 Tbsp. Honey
1 tsp. Vanilla
3 Tbsp. Cocoa Powder
Up to 4 Tbsp. Water as needed
1 cup old fashioned oats
3/4 cup flaked coconut
1/2 ground flax
6 Tbsp. Chocolate Chips (optional)

-Mix together peanut butter, honey, vanilla, cocoa powder and enough water to make a thick paste.
-Add oats, coconut, flax and chocolate chips. Mix well.
-Shape into 1 inch balls.

Sugar Free Ice Cream

2 cups milk
3/4 cup honey
2 eggs, beaten
2 cups heavy cream
1 tbsp vanilla

-Heat milk till almost boiling
-Stir in honey and salt
-Mix a little hot milk with eggs, then add eggs to milk
-Cook for 5 minuets on medium heat
-Add cream and vanilla 
-Cool 
-Put into ice cream maker