Almond Flour Scones with Blueberries
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 scones
Ingredients
2 cups almond flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons erythritol or your preferred sugar substitute
1/4 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup fresh blueberries 
Instructions
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, baking powder, salt, and erythritol. Mix well.
In another bowl, whisk together melted butter, eggs, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries until evenly distributed.
Scoop about a tablespoon of the dough and form it into a small round scone shape. Place the scones onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 15 to 20 minutes, or until the scones are golden brown on top and a toothpick inserted comes out clean.
Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information (per scone)
Calories: 150
Protein: 5 grams
Fat: 12 grams
Carbohydrates: 5 grams
Fiber: 3 grams
Net Carbohydrates: 2 grams
Sugar: 1 gram
This almond flour scone recipe is not only low in carbohydrates and sugar but also packed with healthy fats and fiber, making it a perfect breakfast choice for those managing their blood sugar levels. Enjoy with a cup of herbal tea or coffee for a delightful start to your day.
