Sean's Keto Fruit Compote and Ricotta Scones

TRH Sean's Keto Fruit Compot and Ricotta Scones
These are super easy to make and a great ‘baked’ goods craving meal/snack satisfier.
1 cup Almond flour
2 eggs (beaten and whipped for air beforehand)
1 1/2 tsp baking powder
1 1/2 tsp vanilla extract
3/4 cup Ricotta cheese
1/3 cup stevia powder (or equivalent keto none sugar sweeter of choice) I use 5 ml stevia liquid.
Fruit compot about 1/2 cup
Combine all ingredients except compote. Stir until a batter forms.
Add small amount of water (Tbls at a time) if batter is dry.
Incorporate compote by folding in lightly to just mix into batter
Preheat oven to 375F (180C)
Line baking tray with parchment.
Scoop 8-12 blobs of batter on to sheet.
Bake for 15-20min till brown at edges (note they will seem ‘soggy’ to the touch but firm up with cooling)
Cool on a rack for about 10min
Serve with whipped cream (no sugar) and a spoon full of cold compote.
To make compote
Combine 1 cup raspberries,
1 cup strawberries,
1 cup blackberries,
1 cup blueberries and
±½ cup water in a pot.
Bring to the boil and simmer for about ½ hour.
Mash the berries when soft and let the liquid reduce.
Cool and store in fridge for up to 5 days or freeze in smaller batches to use as needed.
Prepared, tried and tested by: Sean Swart

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