Here’s a detailed, step-by-step article about Keto Blueberry Lemon Scones (Gluten-Free):
Keto Blueberry Lemon Scones (Gluten-Free)
If you’re craving a tender, buttery scone without the carbs, these Keto Blueberry Lemon Scones are a dream come true. Bursting with fresh blueberries and brightened with zesty lemon, they are low-carb, gluten-free, and perfectly crumbly—ideal for breakfast, brunch, or a sweet snack. Here’s how to make them step by step.
Ingredients
Dry Ingredients:
- 2 cups almond flour
- ¼ cup coconut flour
- ¼ cup powdered erythritol (or your preferred keto sweetener)
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients:
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- ½ cup fresh or frozen blueberries
Optional Glaze:
- ¼ cup powdered erythritol
- 1–2 tbsp lemon juice
Step-by-Step Method
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine almond flour, coconut flour, powdered erythritol, baking powder, and salt. Whisk thoroughly to ensure all ingredients are evenly distributed. The coconut flour helps absorb moisture and keeps the scones from being too dense.
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