2T (16g) Carbquik
2T (30g) Organic Valley Heavy Whipping Cream
1/4T (3.5g) European Style Butter
For Raspberry Jam:
1oz (28g) Raspberries, mashed (about 10)
1t (4.5g) Truvia
1/16t (0.2g) Xanthan Gum
Mix Carbquik and cream well. Divide the dough into two and place on baking sheet. Bake at 350F for 10 minutes. Put half of the butter on top of each biscuit while it is still hot/warm.
Heat mashed raspberry and Truvia in a small sauce pan. Stir constantly as you mash the raspberries, for about 2-3 minutes. Add xanthan gum. Let it cool.