I’m so excited to share these amazing scones with you today. I found them thru another friend and have since been obsessed.
For health reasons our family eats Paleo, as our bodies do the best that way. However, I recently also started to eat more keto (high fat) to help with some brain functions and I’m constantly on the look out for recipes that are paleo and keto-I’m still trying to stick to that clean lifestyle and I’m convinced that with some hard work, you can combine paleo and keto/
So when i came across these scones, and they were both paleo and keto, and actually super yummy, they became a new staple in our home.
- 2 C. Almond Flour
- 4 Eggs, beaten
- 2/3 C. Sweetener of choice (Honey, sugar, stevia)
- 3 tsp. Vanilla extract
- 3 tsp. Baking Powder
- 1 C. Favorite Berry (blueberries, raspberries, strawberries)
- Heat oven to 375
- mix all ingredients in a large bowl, gently fold in fruit after.
- spoon 2-3T of batter onto lined baking sheet
- Bake for 15 minutes.
-I used a cookie scope to make sure all scones were identical in size so i could calculate them for macros. Makes 18 small scones.
-Each scone is 2 net carbs.
-Add a tsp of grass fed butter on top of scone to make it extra keto.