Ingredients:
- 2 servings Blueberry Pie or Vanilla Keto Chow
- 1/3 cup coconut flour 44 g.
- 1/4 cup granulated allulose 47 g.
- 2 tsp. baking powder
- 1/2 cup cold unsalted butter cubed, 4 oz.
- 1 cup fresh blueberries 4 oz.
- 2 large eggs beaten
- 1/4 cup heavy cream
- 1/2 tsp. vanilla extract
Directions:
- Line a baking sheet with parchment paper. Heat the oven to 325°F.
- In a large mixing bowl, combine the Keto Chow, coconut flour, allulose, and baking powder and stir them together.
- Add the butter to the dry ingredients. Use a pastry blender or two butter knives to cut the butter into the dry ingredients until it has the texture of wet sand with a few pebble sized pieces of butter remaining.
- Add the blueberries to the mix and stir them in.
- Pour in the beaten eggs, heavy cream, and vanilla extract and mix with a rubber spatula or wooden spoon until a soft dough is formed.
- Use a 1/4 cup measuring cup to scoop out 10 scones, use your hands to shape them into rounds about 1/2-inch thick then place them at least an inch apart on the prepared baking sheet.
- Bake the scones for 30 minutes or until they are golden brown around the edges, and the juice is beginning to run from the blueberries.
- Cool the scones for 5 minutes before removing them from the baking sheet.
For high altitude:
- Add 1 tablespoon coconut flour (total 1/3 cup + 1 Tbsp.)
- Remove 1 teaspoon of baking powder (total 1 tsp.)
- Chill in the fridge for 20 minutes before baking.
Nutrition Facts
Keto Blueberry Scones
Serving Size
1 serving (75 g.)
Amount per Serving
Calories
207.65
% Daily Value*
Fat
16.19
g
25
%
Saturated Fat
9.82
g
61
%
Trans Fat
0.56
g
Polyunsaturated Fat
0.76
g
Monounsaturated Fat
4.2
g
Cholesterol
88.53
mg
30
%
Sodium
483.96
mg
21
%
Potassium
527.18
mg
15
%
Carbohydrates
13.58
g
5
%
Fiber
3.57
g
15
%
Sugar
3.42
g
4
%
Net Carbs
4.14
g
Protein
9.57
g
19
%
Vitamin A
221.93
IU
4
%
Vitamin C
31.84
mg
39
%
Calcium
206.98
mg
21
%
Iron
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
