2 large eggs, beaten until frothy
1 cup almond flour
1/3 cup bulk sugar substitute
1 1/2 tsp baking powder
1 1/2 tsp vanilla extract
1/2 cup fresh raspberries
Preheat the oven to 375°F and line a sheet pan with parchment paper.

\r\nIn a large bowl, combine all of the ingredients, except for the raspberries, and mix well to create a batter.

\r\nGently fold the raspberries into the batter and use a tablespoon to drop 6 evenly spaced scones on the lined pan (about 2 heaping tablespoons for each scone).

\r\n\r\nBake for about 15 minutes until scones begin to lightly brown. Let cool for 10 minutes before removing from the parchment paper and serving warm.