This recipe is one of my favorites and I finally had to get it from my lovely friend Heather.
It’s so quick and easy to make that I usually make a batch a week. My youngest detests lemon though so sometimes I will leave out the zest and put frozen blackberries in it as a variation for her.
I’ve made some adjustments… and you can make it paleo/dairy free simply by substituting butter for coconut or avocado oil. Although for those I recommend using 1/4 cup. I tend to favor the 1/2 cup of grass fed butter but depending on your almond flour grind, up to 1/4 cup of almond flour may be needed to soak up the butter if you use monk fruit instead of allulose!
If you do this in a small convection oven, as I do, take them out at 15 minutes!
Try it and let me know what you think!
Heather’s Lemon Blueberry Keto Scones
- 2 cups / 225g almond flour + up to 1/4 cup if your almond flour is not fine grind
- ⅓ cup / 60g allulose OR 3/4 tsp pure monk fruit powder
- 1/4 tsp baking soda +
- 1/2 tsp cream of tarter or sub soda + cream of tartar with ½ teaspoon aluminum free baking powder
- ¼ teaspoon sea salt
- 1/2 cup grass fed butter melted (can sub with ¼ cup / 50g coconut oil)
- zest of one lemon about 2 tablespoons
- ½ teaspoon vanilla extract
- 1 egg room temp
- ½ cup / 55g blueberries fresh or frozen not thawed
- Preheat the oven to 180° C / 350° F
- Combine the dry ingredients - almond flour, allulose or monkfruit, baking soda, cream of tartar and salt - in a bowl.
- In a separate bowl, mix together the melted butter or coconut oil, zest, vanilla and egg. Stir into the dry ingredients until a dough forms.
- Fold the blueberries into the dough.
- Form a ball and place onto a baking pan lined with unbleached parchment paper. Flatten into a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges and move the pieces about 1 inch apart.
- Bake for 18-22 minutes until golden. Let cool completely in the pan - these scones are fragile when hot but they firm up as they cool down.
Total Carbohydrates: 9g