A few years ago, Harrison developed a love for Bulletproof Coffee.
If you haven’t heard about the famous butter coffee, you’ll have to read more about it. But basically, the Bulletproof diet is a variation of a low-carb, high-fat diet (this is far oversimplified, click here for details from the Bulletproof founder himself).
And as well-researched and smart as my husband is, I eventually hopped on board. This led into a phase of our lives where we drank Bulletproof coffee everyday- and I did until I got tired of the taste.
Don’t get me wrong- it is delicious and healthy (when you’re using grass-fed butter, like Kerrigold butter), but after drinking the same thing everyday for over a year, I eventually needed a change.
Anyway, as huge Bulletproof fans, the last time we were in the Los Angeles area, we stopped off at the then-brand new Bulletproof Coffee shop in Santa Monica.
They don’t just serve coffee, but a bunch of Bulletproof meals and snacks- one of which is a Bulletproof blueberry scone. It was the most amazing scone I’d had, so when we got home from LA, we were determined to make the recipe.
But for some reason, the Bulletproof scone recipe online was kind of impossible for us to follow. We chalked it up to us not being pastry chefs, and called it a day.
We were dejected and disappointed that we’d have to fly to LA anytime we wanted a low carb blueberry scone.
Fast forward to a few years later when I stumbled upon a low carb blueberry scone recipe. With several adjustments, it would become our favorite dessert recipe!
Let me know how yours turns out in the comments below!
Low Carb, Vegan, Gluten-Free Blueberry Scones
- 1 cup almond flour
- 1/4 cup coconut flour
- 3 tbsp xylitol (or sweetener of choice)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 cup coconut milk
- 2 tbsp Nutiva palm shortening
- 1/4 cup pureed banana
- 1 tsp vanilla extract
- 1/2 cup blueberries
- Preheat oven to 350 degrees
- Thoroughly combine dry ingredients in a bowl
- In a separate bowl, combine all wet ingredients except for the blueberries
- Fold wet ingredients into the dry ingredients
- Mix in the blueberries. You should have a dough-like consistency
- On a parchment paper lined baking sheet, spread the dough into a circle with a thickness of around 1 inch
- Cut into wedges or squares, set pieces 1-inch apart
- Bake for 18-22 minutes, or until edges are golden