Using almond flour, erythritol, and oil, we turned these blueberry scones into a keto, vegan, and diabetes-friendly treat.
Each scone has half the fats of a classic one and seven times fewer saturates than a keto one.
Blueberries are a low-calorie, antioxidant-packed fruit.
In a bowl, combine almond flour with xanthan gum, baking powder, a pinch of salt, erythritol, flaxseeds, and oil.
Add the almond milk and blueberries, and work all into a soft, slightly sticky dough.
Roll the dough in between two sheets of baking paper to a 2 cm (1 inch) thick round and cut out eight triangle shapes.
Transfer the scones to a baking tray lined with parchment paper.
Bake for 25 minutes at 200°C (390°F) until lightly browned and leave to cool down before serving.