Blueberry Scones (Keto, Low Carb, Gluten Free)
(about 1 cup)
blanched almond flour
(about 1/3 cup) heavy cream
(about 2 tablespoons)
(about 1/4 cup) fresh blueberries
(about 2 tablespoons) coconut flour
Position a rack in the center of the oven. Preheat to 350 F. Prepare a baking tray lined with
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
Saturated Fat 3g
Trans Fat 0g
Dietary Fiber 3g
Vitamin A 3% · Vitamin C 1% · Calcium 7% · Iron 5%
Recipe from Savory Tooth at