Description
A delicious low-carb treat, Keto Blueberry Scones are perfect for satisfying your sweet tooth while maintaining a ketogenic diet.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup erythritol or other keto sweetener
- 1 cup fresh blueberries
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, erythritol, baking powder, and salt. Mix well.
- In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and lemon zest if using.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the fresh blueberries, being careful not to break them.
- Scoop out the dough and form scone shapes on the prepared baking sheet, leaving space between each scone.
- Bake for 15-20 minutes, or until the scones are golden brown on the edges.
- Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure not to overmix the dough to keep the scones light and fluffy.
- These scones can be stored in an airtight container for several days.
- Add more lemon zest for an extra zing if desired.
- Prep Time: 10
- Cook Time: 20
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg