Blueberry Scones (Keto, Low Carb, Gluten Free)
Servings 6 small scones
Cute blueberry scones made with almond flour, cream, and a sugar free sweetener. For more low carb, keto, and gluten free recipes, visit Breakfast Recipes.
Ingredients
- 1 cup
blanched almond flour (4 ounces weight) - 1/3 cup heavy whipping cream
- 2 tablespoons
swerve sweetener (1 ounce weight) - 1/4 cup fresh blueberries (1 ounce weight)
- 2 tablespoons coconut flour (1/2 ounce weight)
- 1/2 teaspoon
baking powder - 1/4 teaspoon salt
Instructions
- Position a rack in the center of the oven. Preheat to 350 F. Prepare a baking tray lined with parchment paper or nonstick baking mat.
- 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.
NUTRITION
| Makes 6 Servings |
| Amount Per Serving (1 small scone): |
| Calories 160 (78% from fat) | |
| Total Fat 14g | 21% |
| Saturated Fat 3g | 16% |
| Cholesterol 11mg | 4% |
| Sodium 210mg | 9% |
| Net Carb 2.5g | |
| Total Carb 5.5g | 2% |
| Dietary Fiber 3g | 12% |
| Sugars 2g | |
| Protein 5g |