Keto Blueberry Lemon Scones (Gluten-free) Recipe
Allan
These keto blueberry lemon scones are light, fluffy, and bursting with flavor, making them the perfect low-carb treat for breakfast or snacks.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Breakfast, Snack
Cuisine Gluten-free, Keto
Servings 8 scones
Calories 220 kcal
- Almond Flour 2 cups
- Baking Powder 2 tsp
- Salt 1/2 tsp
- Butter 1/2 cup
- Egg 1 large
- Lemon Zest 1 tbsp
- Blueberries 1/2 cup
- Heavy Cream 1/4 cup
- Sweetener 1/4 cup
Preheat the oven to 350°F (175°C).
In a mixing bowl, whisk together almond flour, baking powder, and salt.
In a separate bowl, mix the egg, melted butter, heavy cream, lemon zest, and sweetener.
Add the wet mixture to the dry ingredients and stir until combined.
Gently fold in the blueberries.
Scoop the dough and shape it into balls, placing them on a baking sheet.
Bake for 18–20 minutes until golden brown.
Allow to cool for 10 minutes on a cooling rack.