If you watched my What I eat in a Day video you noticed that I ate two low carb blueberry scones. Well, today I’m sharing with you the recipe that I use! This is a variation of the recipe that I’ve shared with you before (here and here). I’ve been eating these scones every day for three months now and they are delicious. I have not gotten tired of them yet! They taste great right out of the oven – they’re crispy and warm. Once you put them in an airtight container, they soften up, but are just as good. I liken them to pound cake – not too sweet and a great morning treat.
YOU WILL NEED
2.5 C Almond Flour
1/2 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
3-5 packets stevia
1/4 tsp almond extract
1/2 C unsweetened apple sauce
1/4 C blueberries (or berries of choice)
Pre-heat your oven to 350 degrees and line a baking sheet with parchment paper.
Combine all your dry ingredients in a large bowl and stir to combine.
Add in your wet ingredients (except for your berries). Mix to combine.
Add your berries and turn out onto a prepared baking sheet lined with parchment paper. Flatten into a disk about 1/3 inch thick. Cut into 8 triangle slices.
Bake for 25 minutes.
Remove from oven and separate your slices spreading away from each other.
Bake for an additional 15 minutes.
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