Keto Dessert Recipes KETO DIET

KETO BLUEBERRY LEMON SCONES (GLUTEN-FREE)

Such a quick and easy treat to make! KETO BLUEBERRY LEMON SCONES (GLUTEN-FREE) are perfect to serve with a cup of coffee or tea for breakfast or brunch.

Made in under Thirty minutes and the sweet blueberries give them great flavor! Over the tops, drizzle a quick and easy lemon glaze and it just takes them to the next level!

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Course:Breakfast
Calories:218
Servings:8

INGREDIENTS

For the Scones

  • ▢2 cups Almond Flour
  • ▢⅔ cup fresh blueberries
  • ▢⅓ cup Swerve Confectioners
  • ▢½ teaspoon Baking Powder
  • ▢¼ teaspoon sea salt
  • ▢¼ cup unsalted butter, melted
  • ▢One tablespoon lemon zest
  • ▢1 teaspoon Vanilla Extract
  • ▢1 large egg

For the Glaze

INSTRUCTIONS

  1. Preheat the oven to 350°F. Line a sheet(baking) with Parchment Paper.
  2. Take a bowl(medium) and combine the sea salt, Swerve (or erythritol), baking powder, and almond flour. Take a bowl(small) and whisk together the egg, lemon zest, vanilla, and melted butter.
  3. Into the almond flour mixture, stir the wet mixture, until a uniform dough forms, pressing with a spoon or spatula. The dough should be pliable and dense, but if it’s too dry and not crumbly add a little more butter, a teaspoon at a time. Into the dough, stir and press the blueberries.
  4. Onto a baking sheet lined with parchment paper place the dough and form a disc shape(inch thick and 6 inches in diameter). Cut into EIGHT wedges. About 1 inch apart, move the pieces.
  5. Until it gets golden, bake for 18 to 22 minutes. To firm up, cool completely on the pan. If you move them before cooling, scones will fall apart.
  6. Mix the ¼ cup of Swerve, lemon juice and start with 1 teaspoon of the heavy cream, to get the right consistency for the glaze, adding more as needed. Drizzle over the tops .
  7. Serve & Enjoy!.

Nutrition Facts

Keto Blueberry Lemon Scones (Gluten-Free)

Amount Per Serving
Calories 218Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 2g2%
Protein 7g14%

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