These Almond Flour Lemon Blueberry Scones are low carb, macro friendly, and absolutely delicious! Who knew that you could still enjoy a delicious blueberry scone like the ones at Starbucks without all the sugar, calories, and carbs! These Lemon Blueberry Scones are so easy to make, have the most incredible texture, and have the perfect amount of lemon zing. These scones have an almond flour & Greek yogurt base and are Keto friendly. I hope you give this recipe a try and love them as much as I do! Be sure to try my Pumpkin Scones as well!
I get asked this all the time! Pretty much every grocery store has sugar free maple breakfast syrup! However, they almost all have an artificial sweetener called sucralose in it. I highly recommend getting the maple syrup by the brand Lakanto. You can find them in some grocery stores, but I just order mine online on Amazon to be honest! I love me that subscribe and save! I love the Lakanto Sugar Free Maple Syrup because it is keto friendly (meaning it is going to be lower in carbs) and NATURALLY sweetened with monkfruit. Sucralose is a cheap, artificial sweetener that a lot of companies sneak into their products, but it is made of chemicals and actually does more harm than good! Believe it or not, it is more addictive than cane sugar.
You can store your leftovers in an airtight container in a cool, dry place for up to 5 days.
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These Almond Flout Lemon Blueberry Scones are low carb, macro friendly, and absolutely delicious! Who knew that you could still enjoy a delicious blueberry scone like the ones at Starbucks without all the sugar, calories, and carbs! These Lemon Blueberry Scones are so easy to make, have the most incredible texture, and have the perfect amount of lemon zing. These scones have an almond flour & Greek yogurt base and are Keto friendly. I hope you give this recipe a try and love them as much as I do! Be sure to try my Pumpkin Scones as well!
Preheat oven to 350°F. Prepare a baking sheet with parchment paper. Set aside.
In a large bowl, stir together the almond flour, baking powder, lemon zest, and salt.
Add the grated butter to the bowl and mash with a fork or pastry cutter until the pieces of butter separate and are evenly dispersed into the dry ingredients. You should have small crumbles.
Add in the Greek yogurt, sugar free syrup, egg, and vanilla extract. Stir until just incorporated. The dough should be slightly sticky but not too wet. If it seems to wet, add an additional sprinkle of almond flour. Gently fold in the blueberries.
Scrape the dough out onto the prepared baking sheet and press into a circle about 1/2" tall.
Bake for 20 minutes or until golden. Almond flour baked goods are VERY fragile when warm, so allow the scones to cool COMPLETELY before trying to move them.
While the scones are cooling, make the glaze (if you want one) by whisking together all glaze ingredients.
Slice your scones into 8 even slices (or smaller if you don’t want a super large scone!) Drizzle the glaze onto the scones and enjoy!!
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.