KETO Blackberry Vanilla Scones
This is the KETO version of Blackberry Vanilla Scones. These are made with blanched fine grain almond flour, coconut flour and sour cream. Not a KETO muffin, not a KETO biscuit but somewhere in between! They didn't come out as crumbly and crumbly KETO scones are harder to achieve. Vanilla glaze is optional, but we love that extra goodness on top! They tasted great and I do believe this will become a staple on my ketogenic diet. Hubbie is not KETO, but he also agrees that as far as a KETO treat, they're "Hubbie Approved!" If you are not KETO and arrived here looking for the regular Blackberry Vanilla Scone recipe, you can find it here.
Servings: 8 yield(s)
Prep Time: 10 mins
Cook Time: 22 mins
Total Time: 32 mins
Ingredients
    KETO Blackberry Vanilla Scones
  • 1 cup almond flour (blanched finely ground)
  • 1/4 cup coconut flour
  • 1/4 cup whey protein powder (I used Naked Whey)
  • 1/4 cup powdered monkfruit erythritol sweetener (I used Lakanto)
  • 1 tsp baking powder (aluminum free)
  • 1 large egg
  • 1/4 cup sour cream
  • 2 tbsp butter (melted but not hot)
  • 1 tsp pure vanilla extract
    • KETO Vanilla Glaze
  • 1/2 cup powdered monkfruit erythritol sweetener (I used Lakanto)
  • 1/2 tsp pure vanilla extract
  • 2 tbsp heavy cream
Instructions
  1. Wash hands. Preheat Oven to 325°F Line a cookie sheet with parchment paper.
  2. Use a wire whisk to blend together almond flour, Coconut flour, powdered monk fruit erythritol sweetener, whey powder, baking powder in a medium to large sized bowl.
  3. In a large bowl, blend sour cream, butter, egg and vanilla with a wire whisk until blended.
  4. Add the flour mixture into the wet mixture and try not to over mix. Just fold until combined. After dough is formed, add in the blackberries. Berries will get squished, but no worries. Wrap the dough and place in the freezer for 15-20 minutes or 1 hour in the refrigerator.
  5. Remove dough from freezer or fridge, On a parchment lined cookie sheet form dough into a disc around 6-7 inches. Cut it like a pizza pie making 8 triangles. If you want them to be a little bigger, cut in half, then cut 3 triangles out of each half.
  6. Leave your scones in a circle and bake at 325°F on middle oven rack for 22-25 minutes until tops are light golden brown. Let scones cool for 5 minutes.
    7. KETO Vanilla Glaze
  7. Use a fork to blend together the powdered monk fruit erythritol sweetener, vanilla, and heavy cream
  8. Lay down parchment paper and top with a wire rack. After scones have cooled for about 5 minutes, cut though the lines and move scones to the wire rack. Brush or spoon on the vanilla glaze. Allow scones to cool completely on the wire rack.
Recipe Notes

Freezer Time: 20-30 minutes. These stayed quite fresh stored in sealed containers in the fridg for several days. If you want them to stay extra fresh, you can store leftovers in a bag or container in freezer for 3 weeks, then reheat when needed. Toaster oven or oven works best for reheating. Microwave around 30 seconds. Inspired by: The Diet Chef