Low Carb, Sugar Free, Absolutely Fantastic Blueberry Scones

Ingredients:

  • 2 Cups of Almond Flour
  • 1/3 Cup of Pyure Sweetener (or another sugar-like sweetener)
  • 1/4 Cup Coconut Flour
  • 1 Tablespoon Baking Powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/3 Cup Heavy Whipping Cream
  • 1/2 Teaspoon Vanilla
  •  Cup Fresh Blueberries (Frozen does not work well for this recipe)

Preheat oven to 325 degrees.  Line a large cookie sheet with parchment paper.

In a large bowl, whisk together eggs, cream, Pyure, and vanilla.  Add in dry ingredients and mix well.  Work blueberries gently into the dough.

Dump your dough onto your baking sheet and form it into a rectangle, about 6×8 inches.

Use a sharp knife to cut the rectangle into 6 equal squares.  Cut each square diagonally to form 2 triangles.  Gently position the triangles on your baking sheet so they are evenly distributed and at least 1 inch apart.  

Bake for 20-25 minutes until golden brown.

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