Low carb scone recipe.
Great keto breakfast. Or make it in bulk and have it during your afternoon tea break, or coffee break, or afternoon bacon break like myself.
They taste like a treat, but unlike traditional scones, they are packed with fiber and healthy fats. That means they’ll keep you full for a while, without the blood sugar spike.
My Moka Pot:
1 Cup – Almond Flour
1/4 Cup – Coconut Flour
1 Tsp – Vanilla Extract
3 Tbsp – Erythritol
1/2 Tsp – Baking Powder
1/4 Cup – Almond or Coconut Milk
2 Tbsp – Melted Coconut Oil
1 Large – Egg
1/2 Cup – Blueberries
Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
In separate bowls combine the dry ingredients and combine the wet ingredients. (not the blueberries yet)
Whisk together the wet ingredients and one the liquid falls through the whisk like water, fold in the dry ingredients until a dough forms. Add the blueberries to the dough.
Place the dough on the lined pan and form a rectangle shape, about 1 inch thick. Cut into wedges. Move each piece about 1 inch apart. Bake for about 18-22 minutes, until golden.
Meanwhile, prepare your coffee (or tea), serve with yogurt and blueberries. Enjoy.
Serving size 2 scones (if cut like I did in the video)
Total Fat 13g
Total Carbohydrates 6g
Dietary Fiber 4g