Keto Blueberry Almond Scones
Keto Blueberry Almond Scones
Ingredients
- 2 ¼ cup almond flour
- ¼ cup tapioca flour
- 1 Tsp baking soda
- ½ Tsp salt
- 2 Tbsp ghee
- 1 pouch SuperFat Macadamia Coconut
- 2 eggs
- 2 Tbsp almond milk or milk of choice
- 1 Tbsp apple cider vinegar
- 1 Tbsp maple syrup sub keto sweetener of choice
- ¼ Tsp almond extract
- ½ cup blueberries
- ¼ cup sliced almonds
Instructions
- Preheat oven to 325F.
- Line a baking sheet with parchment paper. Set aside.
- In a bowl, sift together almond flour, tapioca flour, and baking powder. Whisk to combine.
- In the bowl of a stand mixer with paddle attachment, cream together ghee, SuperFat Macadamia Coconut, eggs, almond milk, apple cider vinegar, maple syrup, and almond extract.
- Fold in blueberries and half of sliced almonds.
- Transfer to refrigerator to chill for 10 minutes.
- Remove dough from refrigerator. Shape into a 2-inch round, flat disc. Slice (like a pizza ) into 6 triangles.
- Carefully transfer each triangle to prepared baking sheet with a spatula.
- Sprinkle with remaining almonds and gently press into dough.
- Bake 22-25 minutes, until lightly golden and cooked through.
Nutrition
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