Ingredients
- 2 cups almond flour (192 g)
- 2 tablespoons coconut flour
- 3 tablespoons monk fruit sweetener
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup unsalted butter, melted
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup blueberries (fresh or frozen)
Instructions
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, mix almond flour, coconut flour, sweetener, baking powder, and salt.
- In another bowl, whisk eggs, melted butter, lemon zest, lemon juice, and vanilla extract.
- Combine wet and dry ingredients to form a soft dough.
- Gently fold in blueberries.
- Shape dough into a 1-inch thick round on the baking sheet.
- Cut into 8 wedges and separate slightly.
- Bake for 18–22 minutes until lightly golden.
- Cool for at least 10 minutes before serving.
Notes
- Do not overmix to keep texture tender.
- Use frozen blueberries without thawing to avoid excess moisture.
- Adjust sweetener to taste.
- Allow scones to cool for better structure.
- Optional: add sugar-free glaze for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Diabetic
Nutrition
- Serving Size: 1 scone
- Calories: 195
- Sugar: 2 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
