If you're looking for a breakfast option that doesn't include eggs, this keto blueberry scone recipe will give variation to your meal plan. Not only do these scones fall in line with your keto macros, they are also vegan-friendly--don't forget to top them with butter or ghee!
Preheat oven to 375°F. Prepare a baking sheet with a silpat baking mat or parchment paper.
In a small bowl, mix the almond milk and lemon juice together. Let it sit for 5 minutes.
In a large bowl, add the keto flour, baking powder, baking soda, and salt in a mixing bowl. Combine with a fork.
Add the coconut oil to the keto flour mixture, and mix by hand until pea-sized crumbles form. Gently fold the blueberries in.
Make a well in the center of the keto flour mixture. Add the almond milk mixture, monk fruit, and vanilla. Mix until just combined; do not overmix.
Form dough into 6 balls. Place each ball of dough onto the prepared baking sheet, and flatten by hand, lightly. Bake for 22-28 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and cool for 10 minutes on the pan. Remove to cooling rack and cool completely.
While the scones cool, combine the powdered erythritol and almond milk until smooth. Drizzle or spread over the cooled scones.
Serving Size 1 Scone
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
