low-carb blueberry scones featured
Low-Carb Blueberry Scones
A family friendly low-carb blueberry scone made with a simple prep method and basic ketogenic ingredients.
low-carb blueberry scones featured
Low-Carb Blueberry Scones
A family friendly low-carb blueberry scone made with a simple prep method and basic ketogenic ingredients.
Servings Prep Time
8scones 10minutes
Cook Time
20minutes
Servings Prep Time
8scones 10minutes
Cook Time
20minutes
Ingredients
  • 1cup almond flour<-- try this one
  • 1/4cup coconut flour<-- try this one
  • 1/4cup Lakanto Classicuse code “primaledgehealth” for 20% off your order
  • 1/2teaspoon baking powder
  • 1/4teaspoon salt<-- try this one
  • 1/4cup nut milkor coconut milk, <-- try this one
  • 2tablespoons coconut oil<-- try this one
  • 1whole large egg
  • 1teaspoon vanilla extract
  • 1cup blueberries
Instructions
  1. Preheat the oven to 350° F. Lightly grease a baking sheet or small pizza pan with coconut oil.
  2. Combine the dry ingredients in a small bowl.
  3. In a second bowl, whisk the nut milk, coconut oil, eggs and vanilla. Reserve the blueberries. Fold this wet bowl into the dry bowl; continue gently mixing until dough forms. Fold in blueberries.
  4. Shape the scones on a baking sheet in 8 discs or form a circle on a pizza pan and divide into 8 even sections. Separate the pieces a bit so they do not stick together while baking. Sprinkle additional Lakanto on the tops, if desired.
  5. Bake for 20 to 30 minutes, until golden brown on the edges. Let cool completely before serving.
Recipe Notes

Macros Per Scone: 9.2 g fat, 8.1 g carb, 4.6 g net carb, 4.4 g protein