Imagine biting into a perfectly golden, buttery scone bursting with juicy blueberries – all while staying true to your keto lifestyle! These almond flour blueberry scones are not just a recipe; they're a game-changing breakfast solution that proves healthy eating can be incredibly delicious. Whether you're a keto enthusiast or simply looking for a low-carb treat that doesn't compromise on flavor, these scones are about to become your new morning obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Keto
Serves: 8 scones
Ingredients
- 2 cups almond flour
- 1/4 cup erythritol
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter, melted
- 2 eggs
- 1/2 cup blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the almond flour, erythritol, baking powder, and salt. Whisk the dry ingredients together until well blended and free of any lumps.
- In a separate bowl, whisk the melted butter and eggs together until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until a soft dough forms. Be careful not to overmix.
- Carefully fold in the blueberries, ensuring they are evenly distributed throughout the dough without breaking them.
- Transfer the dough onto the prepared baking sheet and shape into a circular disk approximately 1-inch thick.
- Using a sharp knife, cut the disk into 8 equal wedges, slightly separating them to allow even baking.
- Brush the top of the scones with a little extra melted butter for a golden finish.
- Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Serve warm or at room temperature. Store in an airtight container in the refrigerator for up to 3 days.
Tips
- Use cold butter and fresh blueberries for the best texture and flavor.
- Don't overmix the dough – this can make your scones tough instead of tender.
- For extra richness, you can add a splash of vanilla extract to the wet ingredients.
- If your blueberries are very large, consider cutting them in half to distribute more evenly.
- Make sure your baking powder is fresh to ensure proper rising.
- Let the scones cool slightly before cutting to help them set properly.
- For a decorative touch, you can sprinkle a few extra blueberries on top before baking.
- If you prefer a sweeter scone, you can add a keto-friendly glaze made from powdered erythritol and a touch of almond milk.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 6g
Protein: 6g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 55mg
