Keto Blueberry Scones
Made with just a few, simple ingredients these delicious Blueberry Scones are gluten free, sugar free, vegan, dairy free, low carb and Keto friendly!
Servings: 8 scones
Calories: 256kcal
Ingredients
- 2 cups superfine almond flour
- ½ cup coconut flour
- ⅓ cup Monk Fruit or other sugar alternative
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ cup coconut oil or butter if not dairy free
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened almond milk
- ½ cup fresh bluebrries
- 1-2 tablespoons sugar free powdered sugar, optional for sprinkling on top
Instructions
- Pre-heat oven to 375 ℉.
- In a small bowl whisk all the wet ingredients.
- In a larger bowl combine all the dry ingredients except the blueberries.
- Add the wet ingredients and stir to combine. The result will be a uniform dough.
- Place the dough in a parchment-lined baking sheet. Using your hands spread the dough until it is 1 inch thick. Shape it as a square. Split that big square into 4 smaller and then cut each of them in halves, creating the traditional triangle shape of the scones.
- Make some space between the scones for better baking. Using your fingers make a few holes in each scone and gently put a blueberry in each of them.
- Bake for 10-12 minutes until edges are golden brown. Store in the refridgerator in an airtight container for up to 4 days.
Notes
Match sure you don't overcook these scones, they will burn easily and completely fall apart.
You can use either fresh and frozen blueberries, the frozen ones might "bleed" a little but will still taste delicious.
Nutrition
Serving: 1scone | Calories: 256kcal | Carbohydrates: 10g | Protein: 7g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 208mg | Potassium: 8mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg