Keto Blueberry Lemon Scones (Nut Free, Gluten Free)
This recipe is an adaption from my Vanilla Bean Scones in my cookbook, Naturally Keto.
Servings 8 scones
Calories 159kcal
Ingredients
- 1 cup sesame flour
- ⅓ cup Swerve sweetener granular
- 2 tablespoon ground flaxseed
- 2 tablespoon unflavored gelatin
- 1 tablespoon baking powder
- 1 tsp baking soda
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- ¼ cup butter cold, cut into cubes or ½ stick
- ¼ cup heavy whipping cream
- 2 eggs
- 1 teaspoon lemon juice
- ½ teaspoon lemon liquid stevia
- 4 ounces blueberries
- sprinkle Swerve confectioners- optional before serving
Instructions
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- Place the sesame flour, swerve, flaxseed, gelatin, baking powder, baking soda, xanthan gum, and salt in a food processor and process until combined.
- Add the butter to the processor and pulse until the mixture looks like crumbs.
- Add the cream, eggs, lemon juice, and lemon stevia and process until a dough forms. Remove from the processor and place in a bowl. Stir in the blueberries by hand then place on lined sheet pan.
- Wet your hands with water and form the dough into a circle about an inch thick. Lightly grease a pizza cutter or knife and cut the circle into 8 triangles. Grease a spatula and use it separate the triangles so they are not touching.
- Bake 15-17 minutes, or until slightly golden. Let cool for about 10 minutes and enjoy with a dusting of confectioners erythritol over the top if desired.
Notes
Net Carbs: 4g
Nutrition
Serving: 1scone | Calories: 159kcal | Carbohydrates: 7g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 317mg | Potassium: 178mg | Fiber: 3g | Sugar: 1g | Vitamin A: 244IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg