Keto / Paleo Blueberry Scones

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:

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Keto / Paleo Blueberry Scones

Fluffy, moist, keto / paleo scones; best enjoyed with a dollop of coconut cream and perfect for low carb diets.

Ingredients

• 2 cups almond flour
• 1/3 cup coconut flour 
• 1/3 cup monk fruit sweetener 
• 1 tsp baking powder 
• 1/4 tsp salt 
• 1 tsp vanilla 
• 1 cup coconut yoghurt 
• 1 pint blueberries 

Instructions

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.