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. #keto #mealprep #dessert #paleo #glutenfree
INGREDIENTS
- 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
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.
To get the full recipe visit original recipe: https://www.gnom-gnom.com/gluten-free-keto-blackberry-scones/
By: Gnom-Gnom
Sorry to make you click a link for the recipe, but know I’m grateful for you.
