Low-Carb Blackberry Scones

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Ingredients

Dry Ingredients:

  • 1 cup blanched almond flour
  • ¼ cup coconut flour
  • 3 Tablespoons Swerve (or preferred low-glycemic granulated sweetener)
  • ½ teaspoon baking powder
  • ¼ teaspoon pink Himalayan/sea salt

Wet Ingredients:

  • ¼ cup nut milk
  • 2 Tablespoons butter/ghee/coconut oil (melted)
  • 1 egg (or flax/chia egg)
  • Zest of 1 organic lemon (about 1 teaspoon)
  • 1 teaspoon pure vanilla extract
  • ½ cup fresh blackberries, halved

Optional toppings:

  • Dust with powdered Swerve and cinnamon

Instructions

  1. Preheat oven to 350F.
  2. In a medium mixing bowl, whisk together all of the dry ingredients. In a small mixing bowl, whisk together all of the wet ingredients except the berries.
  3. Add wet ingredients to dry ingredients and mix together until dough forms, adding more milk if dough is falling apart and more almond flour if dough is not thick enough. Gently fold in blackberries.
  4. Press out dough onto a parchment paper-lined baking sheet, forming a circle. Dough should be about an inch thick. Using a knife or pizza cutter, cut dough into 8 equal-sized wedges. Gently separate the dough wedges to allow for even baking.
  5. Bake in preheated oven for about 18-20 minutes, or until lightly browned on edges. Remove pan from oven and transfer scones to a cooling rack.
  6. If desired, dust with powdered Swerve and cinnamon. Allow to cool and enjoy!
  7. Store scones in an airtight container at room temperature or freeze.

Notes

Makes about 8 scones. Per scone (based on using Swerve, sea salt and ghee ):

Calories: 139
Total Fat: 11g
Total Carbohydrate: 10g
Dietary Fiber: 3g
Protein: 4g

Ingredients Highlights

Blackberry is a great source of the crucial nutrient vitamin K. Blackberries may also support immunity and help keep skin looking younger.

Blanched almond flour is a gluten-free flour made by grinding almonds after the skin has been removed. It has a soft, fine texture which helps make your baked goods lighter and fluffier.

Coconut flour is a gluten-free soft flour made from the pulp left over after producing coconut milk. Coconut flour is very popular in low-carb and keto recipes as it’s lower in carbs than wheat flour. 

Lemon is a potent antioxidant and helps support a healthy immune system and respiratory function.

Nut milks are a form of non-dairy milk made from nuts soaked in water and blended into a creamy beverage. Some popular nut milks on the market include almond, macadamia, cashew, walnut, pistachio, and hazelnut.

Swerve® is the brand name of a zero-calorie, low-glycemic sugar replacement made primarily with powdered erythritol. 

To make flax/chia eggs: For each egg needed, mix 1 TBSP of either chia seeds OR ground flax meal with 2 1/2 TBSP of water. Stir and let sit 5 min until thickened.

Comments

  1. Your comment is awaiting moderation.

    I'm assuming this recipe was taken from http://www.wholesomeyum.com/recipes/glazed-blueberry-scones because it is exactly the same recipe. I just thought wholesomeyum should get the recognition. That said, they are wonderful scones. They are too tender when warm but firm up as they cool. They are yummy, versatile, and non-Keto-eaters approved. :) I like them a lot with mini chocolate chips (no lemon zest in this variation) as well as with the original blueberries, but being that it is currently blackberry season, that is a definite GO, in my opinion.

  2. Your comment is awaiting moderation.

    Can we also try other fruit like blueberries or strawberrie, etc.? This recipe looks delicious. Thank you so much for sharing!!!

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