Low Carb Blueberry Scones
Keto Blueberry Scones are the grab and go breakfast food that will keep you happy even when the skies are grey. Happiness in every delicious low-carb bite.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
- 1.75 Cup almond flour
- 3 tbsp erythritol or alternative sweetener
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 2 tbsp butter melted
- 1/4 cup unsweetened almond milk
- 1 egg
- 1 tsp pure vanilla extract
- 1/2 cup blueberries rinsed and drained
PREHEAT oven to 350° and line a baking sheet with parchment paper.
In a medium bowl, mixed together the dry ingredients: almond flour, sweetener, sea salt and baking powder.
In a separate bowl, mix together the wet ingredients: butter, almond milk, egg and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until combined, don't over mix.
Fold in the blueberries.
Place dough on the baking sheet and form a disc with your hands.
Using a cookie cutter or very sharp knife, cut into 8 pieces.
Spread the scones about 1-2" apart and bake for 18-20 minutes, until golden brown.
Serving: 1scone | Calories: 195kcal | Carbohydrates: 12g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 116mg | Potassium: 46mg | Fiber: 3g | Sugar: 2g | Sugar Alcohol: 5g