Low Carb Lemon Blueberry Scone

Ingredients

• 630 g Almond Flour (32g carbs)
• 2 tsp Baking Soda (0g carbs)
• 1/4 tsp Salt (0g carbs)
• 1 Lemon Zest (1g carbs)
• 4 Large Eggs (3g carbs)
• 3 tbsp Maple Syrup (40g carbs)
• 2 tbsp Lemon Juice (One lemon squeezed) (1g carbs)
• 1 cup (150g) Blueberries (17g carbs)
• 4 tbsp Chia Seeds (2g carbs)

Directions

1. Mix together the dry ingredients
2. Stir in lemon zest and wet ingredients
3. Fold in the blueberries
4. Use your hands to form 20 round scones on parchment paper lined baking tray
5. Bake for 18 – 20 minutes at 170C

Using pure maple syrup and Woolworth’s brand almond meal makes scones of about 5 grams of carbs per scone.