Blueberry Keto Scones
Blueberry Keto Scones
Ingredients
- 2 cups almond flour
- ⅓ cup sugar sub Swerve sweetener for keto/low carb
- ¼ cup coconut flour
- 1 tbsp baking powder
- ¼ tsp salt
- 2 eggs
- ¼ cup heavy whipping cream
- ½ tsp pure vanilla extract
- ¾ cup fresh blueberries
Instructions
- Preheat the oven to 170 °C and line a large baking tray with baking paper or a silicone liner.
- In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt.2 cups almond flour, ⅓ cup sugar, ¼ cup coconut flour, 1 tbsp baking powder, ¼ tsp 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.2 eggs, ¼ cup heavy whipping cream, ½ tsp pure vanilla extract, ¾ cup fresh blueberries
- Gather the dough together and turn out onto the prepared baking tray. Pat into a rough rectangle about 25 by 20 cm.
- 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.
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