● 1 cup Almond Flour
● 1/4 cup Coconut Flour
● 3 tbsp Erythritol
● 1/2 tsp Baking powder
● 1/4 tsp Sea salt
● 1/4 cup Unsweetened almond milk
● 2 tbsp Coconut oil (melted)
● 1 large Egg
● 1 tsp Vanilla extract
● 1/2 cup Blueberries
● GLAZE ● 1 tbsp Coconut oil (melted)
● 1 tsp Besti Powdered Erythritol
● 2 tbsp Blueberries
Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
In a medium bowl, combine almond flour, coconut flour, erythritol, sea salt, and baking powder.
In a small bowl, whisk together coconut oil, almond milk, vanilla extract, and egg. Fold the wet mixture into the dry until a dough forms. (The dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if it's dry.) Fold the blueberries into the dough.
Place the dough onto the lined pan and form a disk shape, about 1in (2.5 cm) thick. Cut into 8 wedges (like a pie or pizza). Move the pieces about 1 in (2.5 cm) apart. Bake for about 18-22 minutes, until golden.
Meanwhile, prepare the glaze. Puree the glaze ingredients in a blender. Pour through a fine mesh sieve to catch (and discard) the blueberry skins. When the scones are done baking, drizzle the glaze over them and spread evenly. Cool completely (scones and glaze will firm up as they cool).
Nutrition: 8 Servings I Calories: 159 | Fat: 13g | Total Carbs: 8g I Protein: 5g
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