Blog Archives - MORNING MIST & SUNSHINE
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Light and tangy Blueberry Lemon Scone Cake made with almond flour, macadamia cream, and frozen blueberries. Perfect low-carb breakfast treat!
Ingredients
- 2 lemons juiced (the juice of one added to macadamia cream, the juice of the second for glaze)
- 2 ½ cups macadamia cream
- 16 oz water blended in blender with 1 ¼ cup macadamia nuts for 5 minutes or until very smooth and silky.
- 5 eggs
- Additional xylitol to sprinkle across
- Additional allulose and xylitol for glaze
- 2 cups frozen blueberries
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