Gluten Free, Paleo & Keto Blackberry Scones
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Gnom-Gnom · by Paola van der Hulst★ 4.9 (10)

Gluten Free, Paleo & Keto Blackberry Scones

NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 22%
CARBS 30G31% OF CAL
7G FIBER3G SUGAR20G OTHER
FAT 30G70% OF CAL
12G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender, moist scones studded with fresh blackberries, made with almond and coconut flour for a gluten-free treat. These low-carb scones are quick to make and suitable for multiple diets without sacrificing flavor.

dessertamericanbaked gooddairy freegluten freeketolow carbpaleovegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 egg
  • 77 g sour cream (or coconut cream + 1 TBS apple cider vinegar, at room temp)
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • zest one lemon (freshly grated)
  • 96 g almond flour
  • 60 g golden flaxseed meal (or psyllium husk, finely ground)
  • 21 g coconut flour
  • 20 g whey protein isolate (or more almond flour)
  • 3-5 tablespoons erythritol (xylitol, or sweetener of choice)
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon xanthan gum (or 1 TBS flaxseed meal)
  • 1/2 teaspoon kosher salt
  • 112 g organic grass-fed butter (or 7 TBS. ghee/coconut oil)
  • 170 g blackberries (fresh or frozen)
  • 3-6 tablespoons powdered xylitol (or erythritol, to taste)
  • zest 1/2 lemon
  • 1-3 teaspoons lemon juice (as needed)
PREP
10M
SODIUM
304MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.