This blueberry scone recipe is delightful, keto and refined sugar free. Be sure to serve with a warm glass of milk.
- 2 cups almond flour
- 1/4 cup shredded non sweetened coconut
- 3 tbsp maple syrup (Red Mill Maple Syrup)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp melted coconut oil
- 1 tbsp sugar free Vanilla Almond Milk
- 1 large egg
- 1 tsp Vanilla extract
- 1/2 cup blueberries
Bake at 350 for 20 minutes or until light brown. Make sure to cool completely before removing so mixture can firm up!
You will have such a fantastic day of baking! Be sure to include our maple syrup from Millbrook, Ontario.