My favorite thing on the weekends is to sit at my dining room table and have coffee and breakfast with Garrett. Since starting the Keto journey that usually involves eggs and bacon and maybe some pancakes. I’ll never get tired of pancakes but i’m definitely getting tired of bacon and eggs! 🙂
Today I really wanted a nice cup of coffee and a snack of some sort but I wasn’t wanting chocolate and most keto desserts or snacks I’ve found includes that.
I got the idea that I wanted a blueberry scone. We have them at work and every single time someone orders one and I heat it up for them I have to talk myself out of getting one for break. I did some searching and found a keto option and asked Garrett to grab some blueberries on his way home. (and heavy whipping cream because I was really going to go all out with my coffee today!)
We quickly whipped up these scones and while I’ve never made a scone in my life I thought they would be much harder than they were! I’m certainly not a baker so I was pretty happy with how easy they were and how they turned out!
We had these with Americanos with half water/half steamed heavy whipping cream and it was the perfect cold weather afternoon snack.
I think they’ll also be perfect to grab when running out the door for those early morning shifts! I hope you guys like them just as much as we did!
Keto Blueberry Scone
1 cup Almond Flour
1/4 cup Coconut Flour
3 Tbsp Erythritol
1/2 tsp Baking Powder
1/4 Cup Almond Milk
2 Tbsp Melted Coconut Oil
1 Tbsp Sugar Free Vanilla Syrup*
1 large Egg
1/2 cup Fresh Blueberries
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a mixing bowl combine the dry ingredients and set aside.
In a separate bowl combine the wet ingredients and whisk together until the liquid falls through the whisk like water.
Fold in the dry ingredients until a dough forms.
Add in the blueberries and mix.
Place the dough on the baking sheet and form a rectangle about one inch thick.
Cut into 8 equal sized wedges and move each piece apart from each other.
Bake for 18-25 minutes until golden brown.
*you can sub 1 tsp vanilla extract for the sugar free vanilla syrup if you do not have any.
I am (or was?) obsessed with Starbucks Mango Black Tea Lemonade. I obviously quit drinking this quite awhile ago once I went Keto but I honestly miss it quite a bit. I guess lucky for me Starbucks actually discontinued this drink so it’s not a temptation for me anymore.
Enter Jordans Skinny Syrups. I wandered upon the Mango flavor and grabbed a bottle thinking maybe I could come close and it would satisfy that craving for something other than water, coffee, or pop.
It took a little practice getting the tea right and the ratios correct but I’m absolutely in love with this drink now!
I brew black tea as a concentrate so I have more and keep it in the fridge for a week. You can do this two ways.
Boil 2 quarts of water. Take about 15-20 (depending on how strong you like your tea) regular black tea bags and seep for 10 minutes. Transfer to a pitch and keep in the refrigerator for up to one week.
Use 4 of the cold brew tea bags and seep in 2 quarts of cold water for 10 minutes.
I prefer method 1 but either is ok. Remember that this makes a concentrate so if you were just going to drink the tea you would do equal parts water to tea and add ice.
Now, for the Mango Lemonade Tea
Measure out 8 ounces of black tea concentrate.
Add in a packet of sugar free lemonade drink powder.
It really is a delicious refreshing drink and during the summer I cannot get enough of it! I’ve also done this using the peach and strawberry watermelon syrup and both are just as good! If you’re not a Lemonade person it’s almost just as good without the lemonade. 😉
If you’re new to Keto you might not have heard about Fat Dough yet but I’m here to tell you that this simple dough is LEGIT. After a month of keto I was absolutely dying for some bread, a pizza crust, ANYTHING that tasted like carbs or bread.
Garrett and I tried cauliflower pizza dough which was meh but I guess it worked. I just wasn’t a fan of the soft crust and cauliflower taste of the pizza dough and it was a lot of work for not a lot of success. If you like cauliflower more than I do this might be a good option for you and worth a try. But I wanted more!
Next we tried chicken pizza crust which was better than the cauliflower crust but I still wasn’t satisfied. Garrett definitely liked this better than I did and while I wasn’t home while he made it he said it was pretty easy to make.
So when I stumbled across this recipe for fat head dough I was a bit skeptical but willing to give it a try after seeing so many different options for it. It started as a pizza crust dough but people have used it for so many different things including desserts! We actually haven’t used it for pizza crust yet but I’m a solid fan of it and it makes delicious bagels! There are several different recipes that you can use but I’ve had the most success with this one after tweaking it just a bit.
1 1/2 cup Almond Flour (Get it from Amazon)
1 tbsp Baking Powder
2 1/2 cup shredded Mozzarella Cheese
2 oz Cream Cheese (the lowest carb one is original Philadelphia)
2 large Eggs – beaten
1 tsp garlic powder
Sesame seeds Everything but the bagel seasoning.
Preheat oven to 400 degrees.
Stir together the almond flour, baking powder, and garlic powder and set aside.
Combine the mozzarella and cream cheese in a large microwave safe bowl. Microwave for 1 minute, stir, and microwave for another minute. Stir again until well incorporated.
Stir the flour mixture and the eggs into the melted cheese mixture. Work quickly and knead with your hands until a dough forms. This will be very sticky but continue kneading for a few minutes while it comes together. If the dough becomes hard go ahead and microwave again for another minute to melt the cheese so you can fully incorporate the flour mixture into the cheese.
Divide the dough into 6 pieces. Roll a long log with each piece, then press together to form a bagel shape on a baking sheet.
Sprinkle with topping if using.
Bake for 10-14 minutes, until the bagels are golden and firm.
Remove from baking sheet and cool on a cooling rack.
Store in an airtight container (not in the fridge) for up to one week. You can also freeze if you want to make a large batch but they don’t last that long in my house for me to do that!
Depending on which brands of items you use these come out to 3 net carbs for us!
I use these for lunch.. Just Toast them up, slather them in butter, and melt some cheese and ham for a delicious sandwich!
Really, the ideas for the dough are limitless and I can’t wait to experiment with them even more! This recipe should definitely be a staple for anyone doing keto and I promise you this will be life changing for your keto journey. This certainly isn’t as easy as driving to the store and grabbing a loaf of bread but it’s not hard and it’s worth it to be able to have a sandwich.