Cute blueberry scones made with almond flour, heavy cream, and a sugar free sweetener. Low carb, keto, and gluten free.
There are a lot of different types of scones. These are sweet and somewhere between a biscuit and a muffin, with a crusty but delicate exterior, and a moist, somewhat dense interior. They aren’t the dry and flaky type.
This recipe is very straightforward. A single bowl is used to mix all of the ingredients, forming them into a dough. Divide it into six wedges, and bake on parchment paper until golden. That’s it, and you can enjoy it as a sweet treat for breakfast or as a portable snack.
Use smaller blueberries if possible, so that they can be more evenly distributed in the dough. Then you’ll get more frequent bites with blueberries in them.
I use a natural sugar-free sweetener called swerve, which is an erythritol blend that measures the same as sugar. Any other dry sweetener will also work well; for best results, make the appropriate sweetener conversions by weight so that you end up with the correct amount of sweetness. Note that pure erythritol is only about 70% as sweet as sugar, and often comes in rather large granules that should be powdered using a Nutribullet or similar blender before using.
I’ve used blanched almond flour sold by brands like Trader Joe’s, Kirkland, and Bob’s Red Mill, all of which work well. Almond flour typically comes in blanched variety, which means that the skins are removed. You can buy them in many supermarkets like Whole Foods, or they can be purchased online at Amazon.
Getting The Dough Consistency Right
I recommend measuring out the main ingredients by weight, which will ensure the correct consistency and texture for the dough.
Don’t have a kitchen scale? If you’re using the volume estimates, in the third step when you’re adding heavy cream, you should add just enough until the mixture is able to form into a cohesive dough. Avoid adding too much, or else the scones won’t be able to hold their form when baking.
Serving and Leftovers
After baking, let the scones cool for 30 minutes or until they’re cool enough to handle. Then they’re ready to be served, and can be enjoyed while still warm.
For leftovers, cover the scones and store them at room temperature.
Blueberry Scones (Keto, Low Carb, Gluten Free)
Cute blueberry scones made with almond flour, cream, and a sugar free sweetener. Low carb, keto, and gluten free.
In a bowl, add dry ingredients (almond flour, sweetener, coconut flour, baking powder, salt). Whisk until well-mixed.
Add heavy cream to the bowl. Stir together until absorbed and the mixture forms into a cohesive dough.
Add blueberries to the dough, carefully folding them in until well-distributed.
Divide the dough into 6 equal pieces. Form into wedge or triangle shapes. Space them out by 2-3 inches on the lined baking tray.
Bake at 350 F until the scones are lightly golden, 15 to 20 minutes.
This recipe yields 2.5 g net carbs per serving (1 small scone or 1/6 of the recipe).
|Nutrition Facts Per Serving|
|Total Fat 14g||21%|
|Saturated Fat 3g||16%|
|Trans Fat 0g|
|Total Carb 5.5g||2%|
|Dietary Fiber 3g||12%|