Keto Blueberry Scones
These Keto Blueberry Scones are a sugar free, gluten free classic you’ll fall back on time and time again. Buttery, crumbly and topped with a zingy sugar free lemon icing, each scone has only 3.9g net carbs.
Servings: 8
Calories: 237kcal
Ingredients
- 2 ¼ cup almond flour 225g or ground almonds ***
- ¼ cup granulated sweetener 45g
- 1 ½ teaspoon baking powder
- ¼ cup butter melted, 60g
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 egg large, room temperature
- ½ cup blueberries 75g
- 1 egg beaten, for brushing the tops (only used ⅓)
Lemon glaze
- ¼ cup powdered sweetener 40g erythritol or allulose
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit.
- Combine the dry ingredients - almond flour, erythritol, baking powder - in a bowl.
- In a separate bowl, mix together the melted butter, lemon zest, vanilla and egg. Stir into the dry ingredients until a dough forms, or use an electric mixer. Fold through the blueberries with a spatula.
- Form a dough ball and place onto a baking pan lined with parchment paper. Flatten into a disc shape, about 1 inch thick. Cut into wedges. Move them apart a little and brush the tops with beaten egg.
- Bake for 20 - 22 minutes until golden. Let cool completely in the pan - these scones are fragile when hot but they firm up as they cool down.
- For the glaze, whisk everything together in a small bowl using a balloon whisk until smooth.
- Drizzle lemon glaze over cooled scones.
Video
Notes
3.9g net carbs per scone. Makes 8 scones.
Option to use salty butter or add a pinch of salt.
***If using super fine almond flour, reduce the amount to 2 cup / 200 grams.
Storage: Fridge up to 5 days or freezer up to 3 months.
Nutrition
Calories: 237kcal | Total Carbohydrates: 7g | Protein: 7g | Fat: 21.5g | Saturated Fat: 5.1g | Fiber: 3.1g | Sugar: 2.3g
