This post was sponsored by Bigelow Tea. All opinions are 100% our own.
Low Carb Blueberry Scones are a great low carb baking recipe is the perfect low carb snack to have with a hot cup of tea.
Last year Melinda and I started eating low carb. It was a big change but we both love it! One of the things I miss most when I’m eating low carb are sweet treats, especially ones that involve bread. When I’m not eating low carb I love scones, especially on the weekends. They are the perfect breakfast! So, Melinda and I set out to make a low carb scone that would satisfy my craving. This recipe for Low Carb Blueberry Scones was the results and it is sooo good! This may be one of the best low carb baking recipes we have come up with!
Almond flour and/or coconut flour and a good sugar substitute are the keys to baking low carb. We use Truvia because it is natural and tastes great. We track all of the net carbs we eat each day. Net carbs are Carbs minus Fiber and Sugar Alcohols (such as Erythritol in Truvia). If you’re looking for more information about net carbs I recommend this article “Total Carbs or Net Carbs: What Really Counts?“.
For this recipe we used a mix of almond flour and coconut flour mixed with heavy cream, and fresh blueberries (a low carb fruit!), butter, eggs, baking powder, Truvia, vanilla extract and salt. We lined a baking sheet with parchment paper and spooned the scone mixture onto it, using our fingers to shape it into a rough triangle. Then we baked them for 12 minutes at 350°F.
They came out of the oven light and fluffy with just a bit of sweetness from the Truvia and the blueberries. They are a bit delicate when they first come out of the oven so make sure you give them 5-10 minutes to cool before eating them…or if you’re like me and have no patience for cooling time dig in! They are delicious even when they crumble :).
Each scone is 5 net carbs. Note: Net carbs = Carbohydrates – Fiber and Sugar Alcohols. We have already subtracted the Erythritol in the Truvia in the nutritional information below.
Low carb blueberry scones are a great low carb breakfast recipe to enjoy with a cup of tea!
- 1 c Blueberries fresh
- 1/2 c Coconut flour
- 1/2 c Almond flour
- 1/2 c Butter unsalted, softened
- 1/2 c Heavy cream
- 2 Eggs
- 5 Tbsp. Truvia
- 2 tsp Baking powder
- 2 tsp Vanilla extract
- 1/4 tsp Salt
Preheat oven to 350°F
In a large bowl combine, all dry ingredients.
Stir in blueberries.
Add butter, heavy cream, eggs and vanilla extract and mix until well combined.
Using your hand, shape about 2 tablespoons of dough into a triangular shape. Place on cookie sheet and bake for 12-18 minutes or until outer edges are golden.
Store in an airtight container.
Makes about 8-10 scones.
Each scone is 5 net carbs. Note: Net carbs = Carbohydrates – Fiber and Sugar Alcohols. We have already subtracted the Erythritol in the Truvia in the nutritional information above
Have you tried out any low carb baking recipes that help you fight the carb cravings? Share them with us in the comments!