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Keto Blueberry Lemon Scones (Nut Free, Gluten Free)

This recipe is an adaption from my Vanilla Bean Scones in my cookbook, Naturally Keto.
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8 scones
Calories 159kcal
Author Brenda Bennett/Sugar-Free Mom

Ingredients

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