Keto Lemon Blueberry Scones - nut and dairy free
These Lemon Blueberry Scones are clean keto. They are dairy free and nut free too! They are so moist and delish! Made with pork rind flour instead of nut flour.
Servings: 8
Calories: 220kcal
Ingredients
- 200 grams pork rind flour
- 60 grams xylitol any keto sweetener or keto brown sugar
- 2 tsp lemon juice
- 1 TBS egg white powder
- 1 tsp gelatin
- 2 tsp baking powder
- 4 oz coconut cream
- 1 egg
- 1 tsp vanilla
- 1/4 tsp salt
- 65 grams fresh blueberries
Instructions
- Preheat oven to 325 F and line a baking pan with parchment paper
- Place the pork rind flour, xylitol, baking powder, salt, gelatin, and egg white powder in a food processor and pulse to combine
- Add the coconut cream in pieces and pulse.
- Add the egg, lemon juice, and vanilla extract and process until the dough forms a ball.
- Place the dough on the parchment paper lined baking sheet.
- Mix in the blueberries
- Form into a 6-7" circle
- Slice into 8 wedges using a sharp knife rinsed in hot water.
- Bake 18-20 minutes until the scones are firm and lightly brown
- Remove from oven and let cool
- Enjoy!
Notes
You can use lemon extract instead of the lemon juice
6.5 grams of carbs are from the xylitolÂ
Nutrition
Calories: 220kcal | Carbohydrates: 10g | Protein: 17g | Fat: 13g | Saturated Fat: 7g | Fiber: 1g | Sugar: 1g