The Keto RN Lemon Blueberry Scones with Lupin Flour

The Keto RN Lemon Blueberry Scones with Lupin Flour

Ingredients:

3/4 cups almond flour

1/2 cup Lupin flour

3 tablespoons granulated sweetener + 2 teaspoons

1 1/2 teaspoons baking powder

1/8 teaspoon salt.

Grated zest of one lemon

1/4 cup Ricotta cheese

One large egg

1 teaspoon lemon juice, freshly squeezed.

2 ounces fresh blueberries.

Instructions:

Preheat oven to 325°F.

Line of baking sheet with parchment paper.

In a medium bowl, combine flours, sweetener, baking powder, salt, and lemon zest.

Spoon ricotta into the center of several layers of paper towels and press to wring out excess liquid.

Add strained ricotta, egg and lemon juice to dry ingredients, then mix until fully incorporated.

Gently fold in blueberries.

Form dough into a large ball; place on baking sheet. Flatten to a 6- inch disc. Slice into six even wedges and separate them slightly. You can finish cutting them all the way through after they are baked. Sprinkle with extra granulated sweetener

Bake 22-25 minutes, or until light golden brown on top. Transfer to a wire rack; they will firm as they cool.

Nutritional info per scone: calories 179 ; fat 15 g; protein 7 g; carbs 12 g; fiber, 3 g; net carbs, 9 g