- 2 cups almond flour
- 1/3 cup Swerve Sweetener
- 1/4 cup coconut flour
- 1 tablespoon baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 3/4 cup fresh blueberries
Preheat the oven to 325ºF and line a large baking sheet with parchment or a silicone liner.
In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt.
Stir in the eggs, whipping cream and vanilla, and mix until the dough begins to come together. Add the blueberries and carefully work into the dough.
Gather the dough together and turn out onto the prepared baking sheet. Pat into a rough rectangle about 10 by 8 inches.
Use a sharp large knife to cut into 6 squares. Then cut each of those squares diagonally into two triangles. Gently lift the scones and distribute them around the pan.
Bake 20 to 25 minutes, until golden brown and just firm to the touch. Remove and let cool.
Storage instructions: Store the scones on the counter in a covered container for up to 4 days, or in the fridge for up to a week.
These keto scones can be frozen both before and after baking. Be sure to let them thaw completely before baking.