I’m Sarah, a Naturopathic Doctor, wellness enthusiast and health-foodie. I’m a well-being advocate and green kitchen guru who is living my true purpose while guiding patients through their personal health journeys. I’m also a complete and utter health food fanatic who wants to see everyone benefit from eating healing foods!
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I whipped up this keto / paleo scone recipe earlier today for a Mother’s day brunch and they were an absolute hit (my gluten-loving cousins even gobbled them up). My lovely mother is currently on a ketogenic diet and I had to get creative in the kitchen in order to come up with a sugar-free, dairy-free and low carbohydrate treat for her to enjoy. This scone recipe is truly delicious, and made with low carb almond flour and coconut flour. They’re perfect for a mother’s day brunch, but would work well for breakfast served with a dollop of coconut butter. Happy Mother’s day, and I hope you enjoy:
Fluffy, moist, keto / paleo scones; best enjoyed with a dollop of coconut cream and perfect for low carb diets.
Preheat over to 350F. Whisk the almond flour, coconut flour, salt, baking powder and monk fruit sweetener in a large mixing bowl. In a separate bowl combine the vanilla and coconut yoghurt. Slowly add the dry ingredients to the wet ingredients and mix until well combined. Gently fold in the blueberries and scoop out dough using a 1/3 cup measuring cup. Place at least 1 inch apart on a baking pan lined with parchment paper. Bake for 30 - 35 minutes or until golden brown and serve warm with coconut butter or coconut whipped cream.