Almond Flour Keto Blueberry Scones Recipe

I’ve been making these keto blueberry scones for quite a long time. Preceding my spotless eating days, twisting up with a blistering latte, a brittle scone, and a decent book my PC (who am I joking?) was the ideal method to go through a morning off. So honestly, I was missing them a piece when I went low carb years prior… which is the reason these keto scones were one of the main things I made. They are overflowing with new berries (and bested with a berry coat!) thus a lot simpler to make than you may might suspect. Not exclusively are these almond flour scones keto, however they are only 4 grams net carbs and made with healthy fixings like almond and coconut flour.

Appreciate these low carb scones with your preferred espresso or tea for a moderate end of the week morning or appreciate them consistently. Regardless of if it’s Saturday or Monday, my paleo scones make certain to be a hit. (Nowadays, I love them with impenetrable espresso.)

Being a researcher on a basic level, I love to examination and make sense of how things work, so it’s genuinely remunerating for me to perceive how changing various factors changes the final product. At the point when I initially began preparing, one part of the procedure that was continually entrancing to me was the means by which a similar blend of fixings could bring about totally various items, contingent upon what you do with them. For instance, you can utilize similar fixings to make biscuits, scones, flapjacks, treats, biscotti, or even a cake! It’s simply a question of proportions, broiler temperature, and how you shape the hitter or mixture. These simple blueberry scones are the exemplification of that.

Keto Blueberry Scones

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Recipe by wholesomeyum Course: Breakfast, SnacksCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Keto Blueberry Scones

Ingredients

  • Scones
  • 1 cup Blanched almond flour

  • 1/4 cup Coconut flour

  • 3 tbsp Erythritol

  • 1/2 tsp Gluten-free baking powder

  • 1/4 tsp Sea salt

  • 1/4 cup Unsweetened almond milk

  • 2 tbsp Coconut oil (melted)

  • 1 large Egg

  • 1 tsp Vanilla extract

  • 1/2 cup Blueberries

  • Glaze
  • 1 tbsp Coconut oil (melted)

  • 1 tsp Powdered erythritol

  • 2 tbsp Blueberries

Directions

  • Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
  • In a medium bowl, combine almond flour, coconut flour, erythritol, sea salt, and baking powder.
  • In a small bowl, whisk together coconut oil, almond milk, vanilla extract, and egg. Fold the wet mixture into the dry until a dough forms. (The dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if it’s dry.) Fold the blueberries into the dough.
  • Place the dough onto the lined pan and form a disk shape, about 1in (2.5 cm) thick. Cut into 8 wedges (like a pie or pizza). Move the pieces about 1 in (2.5 cm) apart. Bake for about 18-22 minutes, until golden.
  • Meanwhile, prepare the glaze. Puree the glaze ingredients in a blender. Pour through a fine mesh sieve to catch (and discard) the blueberry skins. When the scones are done baking, drizzle the glaze over them and spread evenly. Cool completely (scones and glaze will firm up as they cool).

Notes

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