Melt In Your Mouth Keto Blueberry Scones with Lemon Drizzle
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 1x
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Scale
Ingredients
For the scones:
- 1 cup almond flour
- ¼ cup coconut flour
- ½ tsp baking powder
- pinch of salt
- 3 tbsp granulated Stevia or other low carb granulated sweetener
- 1 large egg
- ¼ cup unsweetened almond milk
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- ½ cup fresh blueberries
For the lemon glaze:
- ¼ cup powdered low carb sweetener
- 1 ½ tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Preheat oven to 350ºF.
- Line a baking sheet with parchment paper and set aside.
- In a bowl combine the almond flour, coconut flour, baking powder, salt and sweetener.
- In another bowl combine the egg, almond milk, coconut oil and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix to combine.
- Gently fold in the blueberries.
- Transfer the dough to the prepared sheet.
- Pat the dough into a disc about 1 inch thick.
- Cut into 8 wedges.
- Move the pieces about 1 inch apart.
- Bake in preheated oven for about 18-22 minutes or until golden.
- Remove from the oven.
- To make the glaze, in a bowl combine all the ingredients.
- Drizzle the glaze over the scones and allow to cool completely.
Nutrition
Find it online: https://ketopots.com/keto-scones