Keto Scones! Low Carb Lemon Blueberry Scone Idea – BEST Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly – Gluten Free – Sugar Free

Keto Scones – Low Carb Lemon Blueberry Scones Recipe

Here is a quick and easy homemade blueberry keto scones recipe. If you
are looking for a delicious, tasty, and moist scones for a low carb diet then try
this one out. Tasty and delicious keto lemon blueberry scones!
Yummy almond flour keto scones recipe that is great for a grab and go breakfast
for those hectic mornings or just to enjoy a tasty treat. With a few ketogenic essential
ingredients you can make these amazing blueberry scones. The whole family will
love these scones including kids. These are definitely keto friendly and the BEST
scone idea.
Learn how to make these keto scones now!

These blueberry scones are so delicious and make a great sweet treat. Perfect
keto low carb  dessert, breakfast, snack or treat. Grab your ingredients
and learn how to make Keto Lemon Blueberry Scones

Preheat the oven to 350 degrees.
Add 1 egg, 2 tbsp unsweetened almond milk, 1 tbsp of lemon juice, 1 tsp
vanilla extract and 2 tbsp of Erythritol to a mixing bowl, and blend on high
until completely combined.



Mix in the almond flour, baking powder, baking soda and lemon zest to
taste. Mix well until combined into a firm dough.




Fold in the fresh blueberries gently.

Form the dough into a flattened round shape about an inch thick on a well
greased baking sheet.
Slice the dough into 6 even triangles.

Bake for 20 minutes until golden brown.
Garnish with more fresh lemon zest if desired, and serve immediate. Store
any uneaten scones in an airtight container in the fridge.

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Keto Lemon Blueberry Scones
Ingredients

• 1 Egg
• 2 tbsp Unsweetened vanilla almond milk
• 1 tbsp Lemon juice
• 2 tbsp Erythritol
• 1 tsp Vanilla extract
• 2 c Almond flour
• 1 tsp Baking powder
• ½ tsp Baking soda
• Lemon zest to taste
• ½ c Fresh blueberries

Instructions

1. Preheat the oven to 350 degrees.
2. Add 1 egg, 2 tbsp unsweetened almond milk, 1 tbsp of lemon juice, 1 tsp vanilla extract and 2 tbsp of Erythritol to a mixing bowl, and blend on high until completely combined.
3. Mix in the almond flour, baking powder, baking soda and lemon zest to taste. Mix well until combined into a firm dough.
4. Fold in the fresh blueberries gently.
5. Form the dough into a flattened round shape about an inch thick on a well greased baking sheet.
6. Slice the dough into 6 even triangles.
7. Bake for 20 minutes until golden brown.
8. Garnish with more fresh lemon zest if desired, and serve immediate. Store any uneaten scones in an airtight container in the fridge.

Recipe Notes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6
Net Carbs: 5 net carbs per serving

Keto Scones – Low Carb Lemon Blueberry Scones Recipe