Lemon Almond Scones (Paleo, Low-Carb)
These lemon almond scones make a delicious breakfast baked good! Paleo, low-carb, keto, gluten-free, grain-free.
Servings: 8 scones
Ingredients
Dry Ingredients
- 1-1/4 cup blanched almond flour (140 g) I like the Nature's Eats brand
- 1/3 cup coconut flour (37 g)
- 3 tablespoons granulated sweetener like Pyure stevia blend
- 1/2 teaspoon baking soda
- 2 oz package sliced almonds
Wet Ingredients
- 3 eggs
- 1 teaspoon apple cider vinegar
- juice and zest of one lemon
- 1/4 teaspoon almond extract
Instructions
- Preheat oven to 350F.
- Mix all dry ingredients in a bowl. Mix all wet ingredients in a second bowl.
- To the dry ingredients, add half of the wet ingredients and stir. Add second half of wet ingredients and mix again until well-incorporated.
- To a sheet of parchment paper, roll dough into a ball, then pat down into a circular shape, approximately 1 inch (2.5 cm) thick. Using a pizza cutter or sharp knife, slice into 8 pieces, like a pizza pie.
- Spread scones out to allow for cooking evenly. Bake in oven for 20-25 minutes, or until the edges begin to brown.
Notes
Nutrition Facts (per scone, recipe makes 8 scones): 200 calories, 15 g fat, 12 g total carbs, 5 g fiber, 4 g sweetener (3 g net carbs), 8 g protein