2 cups blanched almond flour ¾ teaspoon baking soda ¼ teaspoon fine sea salt (such as Real Salt) ⅓ cup mini dark chocolate chips (preferably 70%+ cacao, organic and …
Preview
See Also: Scone RecipesShow details
In a medium bowl, combine almond flour, coconut flour, erythritol, sea salt, and baking powder.In a small bowl, whisk together coconut oil, almond milk, vanilla extract, and egg. Fold …
In medium bowl, combine the almond flour, erythritol, baking powder, and sea salt. In a small bowl, whisk together the melted coconut oil, orange extract, vanilla, and egg. Stir the …
See Also: Keto Recipes, Low Carb RecipesShow details
In a large mixing bowl, combine the almond flour, flaxseed, coconut flour, monkfruit sweetener, baking powder and salt. Make a well in the center of the dry ingredients. In the …
See Also: Keto Recipes, Lemon RecipesShow details
Add blueberries to the dough, carefully folding them in until well-distributed. Divide the dough into 6 equal pieces. Form into wedge or triangle shapes. Space them out by 2-3 inches on the lined baking tray. Bake at 350 F until the scones are lightly golden, 15 to 20 minutes.
There are 12 net carbs in 100 grams of blueberries. This keto blueberry lemon scones recipe uses 75 grams, spread between 8 servings. This keeps the net carb count per scone at just 3.9g.
In a medium bowl, mixed together the dry ingredients: almond flour, sweetener, sea salt and baking powder. In a separate bowl, mix together the wet ingredients: butter, almond milk, egg and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until combined, don't over mix. Fold in the blueberries.
The reason I prefer to make my low carb scones with coconut flour as the main ingredient instead of almond flour is purely because coconut flour lends itself better to traditional scone texture. It creates this perfect soft, yet slightly crumbly scone rather than a more granular, cake-like scone as I've experience when using almond flour.