Eating low-carb doesn’t mean you have to sacrifice the “indulgent” things you enjoy. Making replacements in traditional desserts and treats with low-carb options like almond flour allows you to enjoy a little bit of everything, without the guilt.
This recipe swaps all-purpose flour for almond flour, and adds coconut oil for MCTs. Pair it with a hot cup of coffee, and you have yourself a perfect breakfast.
Whether you want a treat for breakfast or a quick dessert, these blueberry lemon scones are made to satisfy cravings and add healthy fats to your system.
Ingredients you’ll need:
- FBOMB Coconut Oil
- Almond flour
- Unsweetened almond milk
- Vanilla extract
- Monk fruit sweetener
- Gluten-free baking powder
- Xanthan gum (optional)
Top 3 health benefits of this recipe:
- Healthy fats from coconut oil: Coconut oil is a good source of medium-chain triglycerides. MCTs are a type of fat that is quickly metabolized by your body to provide energy and boost ketones. Higher levels of ketones in your body can have positive impacts on weight loss, cognitive function, and heart health [*].
- Antioxidants from blueberries: Blueberries are a great source of antioxidants, which can protect your body from aging and diseases, such as cancer [*][*]. This fruit also offers benefits to your heart and brain. Studies have shown the antioxidants in blueberries can reduce or prevent oxidative damage to “bad” LDL cholesterol [*]. Other studies show blueberry consumption can improve brain function [*] and help delay mental aging [*].
- Vitamins and minerals from almond flour: Almond flour is a nutrition powerhouse. It is a good source of vitamin E and magnesium, which are linked to preventing disease, lowering blood pressure, and improving blood sugar levels [*]. Studies have linked vitamin E consumption to reduced risk of Alzheimer’s disease and heart disease [*]. Almond flour is also a good source of fat, protein, and fiber. Just one ounce contains 14 grams of fat, 6 grams of protein, and 3 grams of fiber [*].
Blueberry Lemon Low-Carb Scones
- Yield: 8
- Serving size: 1 scone
- Prep time: 10 minutes
- Cook time: 20 minutes
- 1¾ cup almond flour
- 3 tablespoons monk fruit sweetener
- ½ teaspoon gluten-free baking powder
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum (optional)
- ¼ cup unsweetened almond milk
- 1 packet (2 tablespoons) FBOMB Coconut Oil, melted
- 1 egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ½ cup fresh blueberries
- ¼ cup monk fruit sweetener, powdered
- 1½ tablespoons fresh lemon juice
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mix almond flour, monk fruit sweetener, baking powder, salt, and xanthan gum, if using.
- In a small bowl, whisk together almond milk, melted coconut oil, egg, vanilla extract, and lemon zest.
- Fold the wet mixture into the dry mix until a dough forms. (The dough should be pliable but not crumbly. Add more almond flour if it’s too wet. Add more almond milk if it’s too dry.)
- Fold the blueberries into the dough. Let the dough rest for a few minutes.
- Place the dough onto the parchment paper.
- Use your hands to form a flat circle one-inch thick.
- Cut into 8 equal wedges.
- Spread the pieces so they’re about one inch apart on the pan.
- Bake for about 20 minutes until the tops are golden. Test for doneness with a toothpick.
- While the scones are baking, make the glaze. Start by blending the monk fruit sweetener in a blender until it’s a powder.
- In a bowl, whisk together the powdered sweetener and fresh lemon juice.
- Drizzle the glaze over the scones and serve warm. Store in an airtight container for 2-3 days or wrap and store in the freezer for two months.
Nutrition Facts Per Serving:
- Fat: 13.5g
- Protein: 6g
- Total Carbohydrates: 6.5g
- Fiber: 3g
- Sugar Alcohol: 0g
- Net Carbs: 3.5g
- Fat: 71%
- Protein: 14%
- Carbohydrates: 15%