low carb scones

These Keto Blueberry Lemon Scones are such a quick and easy treat to make!  They are perfect to serve with a cup of coffee or tea for breakfast or brunch.  

Keto Blueberry Lemon Scones (Gluten-Free)

Almond Flour

blueberries

Swerve Confectioners

Baking Powder

sea salt

unsalted butter (melted)

lemon zest

Vanilla Extract

Swerve confectioners

lemon juice

heavy cream (or as needed)

Preheat the oven to 350°F. Line a baking sheet with Parchment Paper.

In a medium bowl, combine the almond flour, Swerve (or erythritol), baking powder, and sea salt.  In a small bowl, whisk together the melted butter, lemon zest, vanilla, and egg.

Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms. The dough should be pliable and dense, but not crumbly add a little more butter, a teaspoon at a time, if it’s too dry. Stir and press the blueberries into the dough.

Place the dough onto a baking sheet lined with parchment paper and form a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart.

Bake for 18 to 22 minutes, until golden.  Mine took exactly 20 minutes.  Cool completely on the pan to firm up. Scones will fall apart if you move them before cooling.

Mix the 1/4 cup of Swerve, lemon juice and start with 1 teaspoon of the heavy cream, adding more as needed to get the right consistency for the glaze.  Drizzle over the tops and serve.

https://content.jwplatform.com/videos/ozliXUNT.mp4

These Keto Blueberry Lemon Scones are such a quick and easy treat to make!  They are perfect to serve with a cup of coffee or tea for breakfast or brunch.

Keto Blueberry Lemon Scones

These blueberry lemon scones are not only delicious but also sugar free. If you are looking for a tasty keto scone recipe then this one is for you. Made with sweet blueberries and tart lemons in a tender crust, these are light and tasty perfection.

Tbsp Unsweetened Vanilla Almond Milk

Lemon

Tbsp Erythritol

Teaspoon Vanilla Extract

Cups Almond Flour

Teaspoon Baking Powder

½ Teaspoon Baking Soda

Lemon Zest,

½ Cup Fresh Blueberries

Preheat the oven to 350 degrees. 

Add 1 egg, 2 tbsp unsweetened almond milk,...

Add 1 egg, 2 tbsp unsweetened almond milk, 1 tbsp of lemon juice, 1 tsp vanilla extract and 2 tbsp of Erythritol to a mixing bowl, and blend on high until completely combined. 

Mix in the almond flour, baking powder, baking...

Mix in the almond flour, baking powder, baking soda and lemon zest to taste. Mix well until combined into a firm dough. 

Fold in the fresh blueberries gently. 

Form the dough into a flattened round shape...

Form the dough into a flattened round shape about an inch thick on a well greased baking sheet. 

Slice the dough into 6 even triangles. 

Bake for 20 minutes until golden brown. 

Garnish with more fresh lemon zest if desired,...

Garnish with more fresh lemon zest if desired, and serve immediately. Store any uneaten scones in an airtight container in the fridge. 

These 5-ingredient pumpkin scones are the perfect fall bake for when you want something simple but satisfying. Made with almond and coconut flour, they’re tender, lightly sweet, and full of warm pumpkin flavor — no fancy tools or mixers required. Enjoy them fresh from the oven with butter, cream, or jam for a cozy breakfast or afternoon treat.

5-Ingredient Pumpkin Scones Recipe by Tasty

almond flour

coconut flour

baking powder

pumpkin puree

vanilla extract

Softened butter, cream,

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Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper, and set aside.

Whisk together the almond flour, coconut flour, and baking powder in a large bowl. Add the pumpkin puree and vanilla, and stir together until a dough forms. You can use a large spoon here, or your hands to bring it together.

Transfer the dough to a clean work surface, and knead it into a ball using your hands. Pat the dough into a rectangle about ½ inch high.

Using a 4-inch cookie cutter, stamp out scones. Arrange the scones 1 inch apart on the prepared baking sheet. Reroll the scraps, and repeat the process. (You should have about 6 scones total.)

Bake for 15–20 minutes, until the scone bottoms are browned.

Serve warm with softened butter, cream, or jam!

https://vid.tasty.co/output/388025/square_720/1760599538

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Keto Blueberry Lemon Scones (Gluten...

Keto Blueberry Lemon Scones

5-Ingredient Pumpkin Scones Recipe ...

Top 3 low carb scones recipes from across the web

The most viewed low carb scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Blueberry Lemon Scones (Gluten...

Keto Blueberry Lemon Scones

5-Ingredient Pumpkin Scones Recipe ...

The most viewed low carb scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine