RECIPE STORY

Keto Blueberry Scones

by

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.

Health

Time

40m

Cost

Nutrients

276 kcal

Carbs 5 grams

Sugars 3 grams

Total Fats 25 grams

Saturates 2 grams

Fibers 4 grams

Proteins 7 grams

Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian
  • Ketogenic

Contains Allergens

  • Nuts

Servings

8

Did you know?

Blueberries are a low-calorie, antioxidant-packed fruit.

Superfood

Thanks to their incredibly high antioxidant content, blueberries are widely regarded as a true superfood. Antioxidants help fighting free radicals and are essential to ward off diseases.

We love using these amazing berries in our recipes.

Tap below to discover our best blueberry recipes now!

Step 1

In a bowl, combine almond flour with xanthan gum, baking powder, a pinch of salt, erythritol, flaxseeds, and oil.

Ingredients List

Almond Flour240g
Xanthan Gum1tsp
Baking Powder2tsp
Erythritol80g
Ground Flaxseeds25g
Rapeseed Oil60mL
Almond Milk80mL
Blueberries120g
Step 2

Add the almond milk and blueberries, and work all into a soft, slightly sticky dough.

Ingredients List

Almond Flour240g
Xanthan Gum1tsp
Baking Powder2tsp
Erythritol80g
Ground Flaxseeds25g
Rapeseed Oil60mL
Almond Milk80mL
Blueberries120g
Step 3

Roll the dough in between two sheets of baking paper to a 2 cm (1 inch) thick round and cut out eight triangle shapes.

Ingredients List

Almond Flour240g
Xanthan Gum1tsp
Baking Powder2tsp
Erythritol80g
Ground Flaxseeds25g
Rapeseed Oil60mL
Almond Milk80mL
Blueberries120g
Step 4Part 1

Transfer the scones to a baking tray lined with parchment paper.

Ingredients List

Almond Flour240g
Xanthan Gum1tsp
Baking Powder2tsp
Erythritol80g
Ground Flaxseeds25g
Rapeseed Oil60mL
Almond Milk80mL
Blueberries120g
Step 4Part 2

Bake for 25 minutes at 200°C (390°F) until lightly browned and leave to cool down before serving.

Ingredients List

Almond Flour240g
Xanthan Gum1tsp
Baking Powder2tsp
Erythritol80g
Ground Flaxseeds25g
Rapeseed Oil60mL
Almond Milk80mL
Blueberries120g

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