This recipe is an adaption from my Vanilla Bean Scones in my cookbook, Naturally Keto.
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8 scones
Calories 159 kcal
Ingredients
1 cup sesame flour
1/3 cup Swerve sweetener granular
2 tbsp ground flaxseed
2 tbsp unflavored gelatin
1 tbsp baking powder
1 tsp baking soda
1/2 tsp xanthan gum
1/4 tsp salt
1/4 cup butter cold, cut into cubes or 1/2 stick
1/4 cup heavy whipping cream
2 eggs
1 tsp lemon juice
1/2 tsp lemon liquid stevia
4 ounces blueberries
sprinkle Swerve confectioners- optional before serving
Instructions
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Place the sesame flour, swerve, flaxseed, gelatin, baking powder, baking soda, xanthan gum, and salt in a food processor and process until combined.
Add the butter to the processor and pulse until the mixture looks like crumbs.
Add the cream, eggs, lemon juice, and lemon stevia and process until a dough forms. Remove from the processor and place in a bowl. Stir in the blueberries by hand then place on lined sheet pan.
Wet your hands with water and form the dough into a circle about an inch thick. Lightly grease a pizza cutter or knife and cut the circle into 8 triangles. Grease a spatula and use it separate the triangles so they are not touching.
Bake 15-17 minutes, or until slightly golden. Let cool for about 10 minutes and enjoy with a dusting of confectioners erythritol over the top if desired.
Recipe Notes
Net Carbs: 4g
Nutrition Facts
Keto Blueberry Lemon Scones (Nut Free, Gluten Free)
Amount Per Serving (1 scone)
Calories 159
Calories from Fat 99
% Daily Value*
Fat 11g
17%
Saturated Fat 6g
38%
Cholesterol 56mg
19%
Sodium 317mg
14%
Potassium 178mg
5%
Carbohydrates 7g
2%
Fiber 3g
13%
Sugar 1g
1%
Protein 10g
20%
Vitamin A 244IU
5%
Vitamin C 2mg
2%
Calcium 73mg
7%
Iron 1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.