Keto Blueberry Scones
(Camila Kost version)
INGREDIENTS (8 servings)
100 g of almond flour
30 g of coconut flour 
45 g oferythritol
¼ cup almond milk 30 g of coconut oil
1 teaspoon baking powder 1 teaspoon of vanilla essence 1 egg 
50 g of blueberries 1 pinch of salt .
PREPARATION 1. Preheat the oven to 180°C 
.
. 2. Mix 
In a medium bowl, combine all the dry ingredients: almond flour , coconut flour ,erythritol , baking powder, and salt.
In a medium bowl, combine all the dry ingredients: almond flour , coconut flour ,erythritol , baking powder, and salt.
3. Add the coconut oil , almond milk, vanilla extract, and egg. Mix and knead. 
until a dough is formed.
, almond milk, vanilla extract, and egg. Mix and knead. until a dough is formed. 4. Add the blueberries to the batter.
5. Roll out the dough to your desired thickness and shape the scones into rounds (or small cups!). Repeat, if there's any leftover, until you've used all the dough. Alternatively, shape the dough into a round and cut into pizza shapes. 
.
. 6. Place the scones on a baking sheet lined with parchment paper or a silicone mat.
7. Bake for 20 minutes 
or until the surface is golden brown.
or until the surface is golden brown. 8. Enjoy! 
.
TIP: You can accompany it with a glaze 
mixing a tablespoon of cream cheese, a splash of cream and a pinch of stevia.
