Description
Deliciously light and fluffy keto friendly blueberry lemon scones, perfect for breakfast or brunch!
Ingredients
Scale
- 2 cups almond flour
- 1/3 cup erythritol or preferred sweetener
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, erythritol, baking powder, and salt.
- Add melted butter, eggs, vanilla extract, and lemon zest to the dry ingredients, mixing until combined.
- Gently fold in the blueberries.
- Form the dough into scone shapes and place on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden brown.
- Allow to cool slightly before serving.
Notes
- These scones freeze well; just reheat in the oven before serving.
- For added flavor, drizzle with a keto-friendly lemon glaze.
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg