Keto Blueberry Lemon Scones
How to Make It
Step 1
In a mixing bowl, combine the almond and coconut flours with the stevia, baking powder, and salt. Melt the coconut oil in a microwave and whisk it together with the coconut milk, vanilla, and egg. Fold the liquid into the dry mixture until you have a pasty dough. Then, gently fold in whole blueberries and lemon zest.
Step 2
Preheat an air fryer to 350 degrees. Form the dough into a large ball and gently press it into a 1-inch thick disk on air fryer tray lined with parchment paper. Cut the disk into equal portions (1 portion per serving) and gently separate the portions on the tray. Bake for 12-15 minutes, not letting the scones go past golden.
Step 3
Remove the scones from the air fryer to cool. Microwave the final amount of coconut oil. Whisk into the coconut oil the final amounts of coconut milk, stevia, and vanilla to make the glaze. Drizzle this glaze over the cooling scones and top off with more lemon zest.
Ingredients
- Almond Flour – ½ cup
- Coconut Flour – ⅛ cup
- Stevia In The Raw, Bakers Bag – 1 tablespoon
- Baking Powder – ¼ teaspoon
- Salt – ⅛ teaspoon
- Coconut Oil – 1 tablespoon
- Coconut Milk, Plain Or Original, Sugar Free, Fortified – ⅛ cup
- Vanilla Extract – ½ teaspoon
- Raw Egg – ½ large
- Blueberries – 2 tablespoon, whole pieces
- Lemon Peel Or Zest Raw – ½ tsp
- Coconut Oil – 1 tablespoon
- Coconut Milk, Plain Or Original, Sugar Free, Fortified – ⅛ cup
- Stevia In The Raw, Bakers Bag – 1 tablespoon
- Vanilla Extract – ½ teaspoon
- Lemon Peel Or Zest Raw – ½ tsp