American · dessert, snack
Dairy-Free Keto Blueberry Scones with Glaze
Video by Low Carb Love on YouTube · Open on YouTube
- Keto (4.9 g net carbs a serve)
- Vegetarian
- Gluten-free ingredients
- Dairy-free
Contains: Egg, Tree nuts. Check labels on stock, sauces and spice mixes.
Almond and coconut flour with avocado oil, eggs and fresh blueberries, sweetened with allulose and made without dairy: about 5 g net carbs a scone.
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Ingredients 16
Method
Tap a time to watch that step in the video.
- Heat the oven to 175°C (350°F). Mix the almond flour, coconut flour, allulose and baking powder well so there are no lumps of sweetener. 0:43
- In another bowl beat the avocado oil, almond milk, whole egg, egg yolk and vanilla with a hand mixer. 1:26
- Pour the wet ingredients into the dry and mix to a thick dough; it will be a little wet. 2:09
- Dust a sheet of baking paper with almond flour, turn the dough out onto it and sprinkle on a little more almond flour until it no longer sticks to your hands. 2:47
- Using the paper to help, flatten the dough into a thick round, then cut it into 8 wedges like a pizza. 3:27
- Press about 3 big blueberries into the top of each scone (or fold them into the dough) and space the wedges out on a baking sheet. 4:28
- Brush with the saved egg white, sprinkle with a little sweetener and bake 20–25 minutes, until golden at the edges. 5:10
- For the glaze, mix the powdered allulose with the coconut cream, then add almond milk until it drizzles. Drizzle over the scones. 6:26
Tip. Blueberries pressed on top keep a crackly golden crust. The cook's written recipe leaves the scones in the switched-off oven 5–10 minutes after baking.
The method is a summary in our words — the video shows every step.
One portion (1 scone) gives you 1 of 8
Where the energy comes from one serve
- Net carbs 9%
- Protein 13%
- Fat 78%
Fits keto: 4.9 g net carbs a serve, with 78% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin E High43%
6.5 mg a serve, mostly from almond flour (74%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Magnesium Source15%
63 mg a serve, mostly from almond flour (80%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Selenium Source10%
5.5 µg a serve, mostly from egg (35%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
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Zinc8%
0.9 mg a serve, mostly from almond flour (63%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Calcium7%
85 mg a serve, mostly from almond flour (59%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Iron7%
1.2 mg a serve, mostly from almond flour (58%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Potassium5%
240 mg a serve, mostly from almond flour (57%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Vitamin B125%
0.1 µg a serve, mostly from egg (61%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Folate4%
18 µg a serve, mostly from almond flour (46%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin B64%
0.1 mg a serve, mostly from almond flour (41%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Omega-34%
0.1 g a serve, mostly from avocado oil (77%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin A2%
18 µg a serve, mostly from egg (53%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin D2%
0.4 µg a serve, mostly from egg (37%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin K2%
1.8 µg a serve, mostly from blueberries (98%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Vitamin C1%
1 mg a serve, mostly from blueberries (90%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Low Carb Love; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.