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Keto Blueberry Drop Scones
I love this Keto scone recipe! Tender Keto biscuit dough envelopes fresh blueberries. Delicious biscuit dough is mixed and lightly sweetened with monk fruit. Then fresh blueberries are gently folded into the batter. The final dough is dropped onto a parchment-lined baking sheet–no need to fuss with cupcake liners! These scones make an excellent addition to eggs for
How to Make It
Step 1
Preheat an oven to 350 F. In a large bowl, combine the almond flour, coconut flour, monk fruit blend, baking powder, and kosher salt. Use a spoon or spatula to mix it well.
Step 2
Add in the eggs and melted coconut oil. Mix to combine. Add in the milk.
Step 3
Fold in the fresh blueberries, being gentle not to break any. Allow the mixture to sit for 2-3 minutes as the oven finishes preheating.
Step 4
Line a baking sheet with parchment paper. Then using a 1 oz cookie scoop, scoop heaping spoonfuls of scone batter evenly spaced. You should fit six scones onto a quarter sheet tray. Bake for 15-18 minutes until golden brown on top. Allow them to cool on the baking sheet to firm up and until cool enough to handle. Repeat with the remaining dough. Store in an airtight container at room temperature or freeze any unused scones.
Ingredients
- Almond flour – 2.25 cup
- Coconut flour – 1 teaspoon
- Monk Fruit Erythritol Blend – 0.75 cup
- Baking powder – 1 teaspoon
- Coarse Kosher Salt – 0.25 tsp
- Raw egg – 3 large
- Coconut oil – 2 tablespoon
- Almond milk – 0.25 cup
- Blueberries – 1 cup
