Recipe Blueberry-Lemon Scones with Blueberry Cream Cheese low-carb gluten-free keto
Wonderfully soft and tender scones with blueberries and lemon all wrapped up in a shortcrust! This goes perfectly with the blueberry cream cheese! Just 4g net carbs per piece.
For the scones
- 2 eggs medium
- 100 g sour cream
- 30 g butter ((melted))
- 10 g Dr. Almond Low Carb Sweetener Cristalline
- lemon zest from 1 organic lemon
- lemon juice (from 1 lemon)
- 50 g Dr. Almond Cake Magic baking mix (PUR or Classic)
- 30 g Dr. Almond Almond Powder
- 10 g Dr. Almond ORGANIC Coconut Flour
- 15 g Dr. Almond ORGANIC Almond Flour
- 50 g blueberries
- some Dr. Almond Vanilla Dream
For the blueberry cream cheese (1 portion)
- 60 g cream cheese
- 20 g sour cream
- 15 g Fruit Powder Wild Blueberry
- some Dr. Almond Low Carb Sweetener Cristalline
- Mix eggs, sour cream, melted butter, sweetener, lemon juice and zest until smooth. Fold in cake magic and the flours. Chill the batter in the fridge for about 15 minutes. The batter turns out a bit softer, so carefully fold in the blueberries.
- Then put the dough on a piece of baking paper and use a spoon to form a round shape. About 2 cm high – Ø approx 18 – 20 cm. Then carefully cut into 6 pieces with a knife. Use the rear of the spoon handle to deepen the cuts.
- Bake at 175° C (fan) for about 25 – 30 minutes (depending on your oven) and allow to cool on a wire rack. Sprinkle with vanilla dream.
- For the blueberry cream cheese, mix all ingredients and sweeten as you like! Garnish and enjoy!
- The nutrion facts only refer to the scones!
