Gluten Free, Paleo & Keto Blackberry Scones

Count on these gluten free, paleo & keto blackberry scones to be tender, moist, and surprisingly easy to whip up! And, needless to say, absolutely scrumptious.

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Bread, Breakfast, Dessert

Cuisine American

Keyword dairy free, gluten free, keto, low carb, paleo

Prep Time 10

Cook Time 20

Total Time 30

Servings scones

Calories 320kcal

Ingredients

For the keto blackberry scones

1 egg
77 g sour cream or coconut cream + 1 TBS apple cider vinegar, at room temp
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
zest one lemon freshly grated
96 g almond flour
60 g golden flaxseed meal or psyllium husk, finely ground
21 g coconut flour
20 g whey protein isolate or more almond flour
3-5 tablespoons erythritol xylitol, or sweetener of choice
3 1/2 teaspoons baking powder
1 teaspoon xanthan gum or 1 TBS flaxseed meal
1/2 teaspoon kosher salt
112 g organic grass-fed butter or 7 TBS. ghee/coconut oil
170 g blackberries fresh or frozen

For the lemon glaze

3-6 tablespoons powdered xylitol or erythritol, to taste
zest 1/2 lemon
1-3 teaspoons lemon juice as needed

Metric - US Cups

Instructions

Preheat oven to 450°F/230°C. Line a baking tray with parch- ment paper or a baking mat.
Add sour (or coconut) cream, egg, apple cider vinegar, va- nilla extract and lemon zest to a medium bowl and whisk for a minute or two until fully mixed. Set aside.
Add almond our, axseed meal, coconut our, whey pro- tein, sweetener, baking powder, xanthan gum (or more ax) and salt to a food processor and pulse until very thoroughly combined.
Add in the butter and pulse a few times until pea-sized. Pour in the egg and cream mixture, pulsing until combined. The dough will be very shaggy.
Lightly our the prepared baking tray with coconut our and dump the dough. Fold in the blackberries gently with your hands and form into a round. Cut with a knife onto 6 wedges, separating them to allow room while baking.
Brush with melted butter and bake for 15-20 minutes until deep golden. Allow the scones to cool for 10 minutes before serving.
Make the lemon glaze by mixing the powdered sweetener with the lemon zest and adding lemon juice as needed until desired consistency is reached.
These guys keep well, stored in an airtight container at room temperature, for 3-4 days. You can freeze the raw shaped scones for 1-2 months, and bake straight from the freezer as needed.

Notes

Please see post for deets, possible subs, and methodology without a food processor.

These guys are not just good with blackberries, so feel free to switch it up with your berry (or combo!) of choice. And just note that the scones, without the berries, are 3g net carbs.

Nutrition