Keto Blueberry Scones
These Keto Blueberry Scones are a sugar free, gluten free classic you’ll fall back on time and time again. The whole family will enjoy these keto scones, whether they follow a low-carb diet or not. Moist, crumbly and topped with a zingy sugar free lemon icing, each scone has only 3.9g net carbs.
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.
3.9g net carbs per scone. Makes 8 scones.
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.
Calories: 237kcal | Total Carbohydrates: 7g | Protein: 7g | Fat: 21.5g | Saturated Fat: 5.1g | Fiber: 3.1g | Sugar: 2.3g