Blueberry Scones (Keto, Low Carb, Gluten Free)
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 small scones
Calories 160kcal
Ingredients
- 4 ounces (about 1 cup) blanched almond flour
- 2 1/2 ounces (about 1/3 cup) heavy cream
- 1 ounce (about 2 tablespoons) swerve sweetener
- 1 ounce (about 1/4 cup) fresh blueberries
- 1/2 ounce (about 2 tablespoons) coconut flour
- 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.
Notes
This recipe yields 2.5 g net carbs per serving (1 small scone or 1/6 of the recipe).
| Nutrition Facts Per Serving |
| Calories 160 | |
| Total Fat 14g | 21% |
| Saturated Fat 3g | 16% |
| Trans Fat 0g | |
| Cholesterol 11mg | 4% |
| Sodium 210mg | 9% |
| Potassium 120mg | 3% |
| Total Carb 5.5g | 2% |
| Dietary Fiber 3g | 12% |
| Sugars 2g | |
| Protein 5g |