Low Carb Blueberry Scones | Grain-Free, Sugar-Free

Not only are these Low-Carb Blueberry Scones grain-free and sugar-free, they’re also super delicious and the perfect summer bulk recipe to bake to have a quick + easy breakfast or snack on hand anytime!

What’s even better about this low-carb scone is that it’s bursting with juicy blueberries. So each bite is infused with antioxidants that combat inflammation, supporting your body’s natural healing processes.

😎🍉THIS LOW-CARB BLUEBERRY SCONES RECIPE IS FEATURED IN OUR SUMMER ANTI-INFLAMMATORY MEAL PREP SESSION + GUIDE! CLICK HERE TO SEE IT IN ACTION AND GET THE FREE MEAL PRINTABLE MEAL PREP GUIDE!

The other beautiful thing about this anti-inflammatory breakfast recipe is that these scones are low in carbs, making them a fantastic option for those following a low-carbohydrate lifestyle.

These ingredients provide a delightful balance of flavors, while keeping the carb count in check– which means your blood sugar stays balanced as well.

Ingredients

Sounds silly, but I love when summer is here simply for the large selection in berries. Blueberries are notorious for their low-sugar qualities and anti-inflammatory superpowers, so I love using them fresh as much as possible!

• 1 1/3 cups almond flour (blanched)
• 1/4 cup arrowroot flour (the package may say ‘arrowroot powder’
• Pinch of sea salt
• 1 tsp baking powder
• 1 cup fresh blueberries (make sure to wash them first and let them dry)
• 1/4 cup avocado oil
• 3 TBSP keto maple syrup (if you don’t have this, you may try another sugar-free natural sweetener that’s granulated. Usually erythritol or allulose are good choices for baking; Swerve brand is great!)
• 2 tsp vanilla extract (pure, not the fake stuff!)
• 1 egg (large, organic)

Instructions

1. Preheat oven to 350 F (177 C) and line a metal baking pan with parchment paper.
2. Whisk the dry ingredients together in a medium mixing bowl. Then stir in the blueberries.
3. Whisk the wet ingredients together in a small mixing bowl, then stir into the dry ingredients until a batter is formed.
4. Pour the batter into the baking pan, shaping into a circle if you wish.
5. Bake for approximately 30 minutes.
6. Let cool for at least 10 minutes, cut into eight servings, and enjoy!

Tips + Notes

• Any other nut flour (except tiger nut as it’s not really a nut) should be able to be subbed in this recipe.
• Letting the scones completely cool down after baking is *really* important as it’s grain-free, and the cooling process helps the other binder ingredients in the recipe set.
• You can also sub any other fresh berry! (We make this recipe with raspberries and cherries as well!)

😎🍉THIS LOW-CARB BLUEBERRY SCONES RECIPE IS FEATURED IN OUR SUMMER ANTI-INFLAMMATORY MEAL PREP SESSION + GUIDE! CLICK HERE TO SEE IT IN ACTION AND GET THE FREE MEAL PRINTABLE MEAL PREP GUIDE!

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