Keto Blueberry Scones
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Buttery, crumbly keto blueberry scones topped with lemon icing and made with almond flour and sugar-free sweeteners. Low-carb and gluten-free, perfect for breakfast or snacking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 1/4 cup almond flour (225g or ground almonds ***)
- 1/4 cup granulated sweetener (45g )
- 1 1/2 tsp baking powder
- 1/4 cup butter (melted, 60g)
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 egg (large, room temperature)
- 1/2 cup blueberries (75g)
- 1 egg (beaten, for brushing the tops (only used 1/3))
- 1/4 cup powdered sweetener (40g erythritol or allulose)
- 1 tsp lemon juice
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 60mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 210mg
- Calcium
- 72mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 60MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.