Blueberry LoSo LoCarb LoSugar Scones


You know that feeling when Fall is almost here and you know you’re about to get down in the kitchen with some SERIOUS Fall baking and you make an attempt to create something really healthy to compensate for all the sugar, carbs and fats that will soon be coming out of your kitchen? This is that recipe.

It’s lo carb, lo sugar and low sodium. Aaaand you can make it gluten free. BOOM. Go ahead and impress your GF friends.

These delicious Blueberry Scones are perfect with your morning cup of coffee. They only take about 30 minutes to make start to finish (aka get in my mouth).

2 c. Almond flour
3 pkt (1 1/2 tsp.) Stevia
1 1/2 tsp baking powder
3 tbsps unsalted butter or dairy free spread (I used chilled Earth Balance and it worked great)
1/4 cup sliced almonds
1 large egg
1/4 cup unsweetened Vanilla Almond milk
1/2 cup frozen blueberries

Preheat oven to 400F. Add your dry ingredients: almond flour, stevia, baking powder and cut in butter. Apparently I also added blueberries and almonds here too. Sometimes I forget to take pictures at the right times.

Mix egg and almond milk in a separate bowl, then mix in to dry mix. You may not use all of the wet ingredients. It should form easily like the photo, but not be too wet.

Pat dough out on an almond floured cutting board until its about an inch thick. Slice into 8 pieces.

Place on silpat or parchment paper. Brush any leftover almond milk/egg mix on top of dough. Sprinkle a few sliced almonds on top and if you want it sweeter, add a little extra sprinkle of Stevia.

Bake 12-15 minutes until golden brown.


Nutrition Info
Cals 236
Fat 21 g
Chol 35 mg
Sodium 128 mg
Potassium 9 mg
Cabs 8 g
Fiber 4 g
Sugars 2 g
Protein 8 g

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