Rumour has it you can eat deliciously, glow effortlessly, and never count a calorie again — and darling, it’s not a rumour. Blonde, Rich & Skinny Betches is the only low-carb universe where couture meets keto and nobody apologises for wanting it all. We serve the hacks your nutritionist hasn’t discovered yet, the recipes that belong on a Gossip Girl set, and the skincare secrets that are frankly none of your dermatologist’s business. Because being healthy should look this good. XOXO.
These keto scones are bursting with fresh blueberries and have the perfect buttery, crumbly texture. Enjoy them with your morning coffee without blowing your macros. Only 4g net carbs per serving!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings12
Calories153kcal
Ingredients
2 cups almond flour
1/3 cup Swerve Sweetener
1/4 cup coconut flour
1 tablespoon baking powder
1/4 tsp salt
2 large eggs
1/4 cup heavy whipping cream
1/2 teaspoon vanilla extract
3/4 cup fresh blueberries
Instructions
Preheat the oven to 325ºF and line a large baking sheet with parchment or a silicone liner.
In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt.
Stir in the eggs, whipping cream and vanilla, and mix until the dough begins to come together. Add the blueberries and carefully work into the dough.
Gather the dough together and turn out onto the prepared baking sheet. Pat into a rough rectangle about 10 by 8 inches.
Use a sharp large knife to cut into 6 squares. Then cut each of those squares diagonally into two triangles. Gently lift the scones and distribute them around the pan.
Bake 20 to 25 minutes, until golden brown and just firm to the touch. Remove and let cool.
Notes
Storage instructions: Store the scones on the counter in a covered container for up to 4 days, or in the fridge for up to a week.
These keto scones can be frozen both before and after baking. Be sure to let them thaw completely before baking.
