It is undeniable that having low-carb snacks available is an ideal way to enjoy a treat and feel good during and after. These paleo blueberry mini scones are so easy to make and I encourage anyone to make extra and keep them in the freezer. They are delicious at room temperature, heated up or taken to work where you’re sure to make those co-workers jealous. I try my darnedest to adhere to a diet of lower carbs. I am not a carb counter, but I have a general idea of my carb intake and I strive to eat a good quantity of mostly veggies, and then fats and proteins.
Yesterday I was on a massive hike and then I came down the hill to stock up on veggies at the local Sprouts store in Burbank. While shopping I started getting the after-hike hunger that hits me big time. I was tired of the usual few nuts to tide me over ‘til lunch so I decided to head to their “healthy bars” section. OMG, what a misnomer! Just about everything was called a protein bar, high protein bar or better yet listed the protein content as 1, 10 or 20 grams of protein! Wow, impressive-not! EVERY single bar that I read had over 20 grams of pure “sugary” carbs and no fiber. That carb = sugar to your body and that sugar (glucose) gets nicely stored in our lovely thighs (ladies) or belly (men) and there you go, a recipe for disaster and disappointment. Read those labels or better yet search online and make your own goodies such as paleo cacao peppermint patties, paleo high fiber bread, paleo fig cookies or these scones for example.
I use fresh or frozen berries in all my berry recipes and the way I use them in this recipe is detailed below. My below method preserves them a bit and adds a tad of flavor burst. This particular recipe was my adaptation from Paleogrubs.com which is one of my favorite sites.
Do let me know how you enjoy this recipe – I would love to hear your feedback!Print
This low-carb and low-sugar recipe is so easy to make and I encourage anyone to make extra and keep them in the freezer. I use fresh or frozen berries in all of my berry recipes and the way I use them in this recipe is detailed below. My method preserves them a bit and adds a tad of flavor burst. This particular recipe was my adaptation from Paleogrubs.com which is one of my favorite sites.
- 1 ¼ cups almond flour plus 2 teaspoons almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1/3 cup almond milk
- 2 tablespoons maple syrup plus 2 teaspoons maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- ½ cup frozen blueberries
- OPTIONAL TOPPING: 2 tablespoons maple sugar or date sugar
- Preheat the oven to 350F.
- Line a baking sheet with parchment paper.
- In a large bowl, combine the 1 ¼ cups of almond flour, and all of your coconut flour, baking powder and salt.
- In a separate bowl, whisk together the eggs, almond milk, 2 tablespoons of maple syrup, coconut oil and vanilla.
- Mix the dry ingredients into the wet ingredients and stir until combined. If the mixture is dry, add a few more drops of almond milk.
- Coat the blueberries with the 2 teaspoons of maple syrup and the 2 teaspoons of almond flour.
- Gently fold in the blueberries.
- Form the dough into small uneven balls and place them onto the baking sheet.
- OPTIONAL: Sprinkle with maple or date sugar.
- Bake for 11-14 minutes or until golden brown.
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.