Keto Blueberry Scones (Edit recipe)

Enjoy these Keto Blueberry Scones with your morning coffee without blowing your macros. They are bursting with fresh blueberries and have the perfect crumbly scone consistency. You won't believe they're sugar free.

15 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	57
Fat:	4 g
Carbohydrates:	4 g
Protein:	2 g
Cholesterol:	7 g
Sodium:	208 mg
Fiber:	2 g
Sugars:	2 g
Calculated per serving.

by Carolyn Ketchum

View original recipe

Serves: 12

Ingredients

2 cups Almond Flour
.333 cup Swerve Granular (sugar substitute)
.25 cup Coconut Flour
1 Tbsp Baking Powder
.25 tsp Salt
2 Eggs, large
.25 cup Heavy Cream (Whipping Cream)
.5 tsp Vanilla Extract
.75 cup Blueberries, fresh

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 325F and line a large baking sheet with parchment or a silicone liner.
In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt.
Stir in the eggs, whipping cream and vanilla, and mix until the dough begins to come together. Add the blueberries and carefully work into the dough.
Gather the dough together and turn out onto the prepared baking sheet. Pat into a rough rectangle about 10 by 8 inches.
Use a sharp large knife to cut into 6 squares. Then cut each of those squares diagonally into two triangles. Gently lift the scones and distribute them around the pan.
Bake 20 to 25 minutes, until golden brown and just firm to the touch. Remove and let cool.