One of the best things about summer is an abundance of fresh fruits and vegetables. July is National Blueberries Month! Join me as I search for the best blueberry recipes available. As a general rule, fruits are off-limits or should be eaten sparingly when you’re diabetic. Blueberries are fortunately one of the lower carbohydrate fruits. One half cup of fresh blueberries is only 9 grams of carbohydrates! It’s also 2 grams of fiber and 42 calories. One half cup of unsweetened unthawed frozen blueberries is only 7 grams of carbohydrates! It’s also 2 grams of fiber and 40 calories.
I’ll be sharing a low-carb blueberry recipe every day for the next 6 days, so we can all enjoy some yummy food without feeling guilty about it! Yay! I’m on board, how about you?
I love to eat a blueberry scone with a nice hot cup of cinnamon tea. When I saw how many carbohydrates a regular scone made with traditional ingredients was, it broke my heart! This recipe uses a combination of almond and coconut flour instead of all-purpose flour. When I saw this recipe, I wondered about the use of molasses, but it’s only 1/2 teaspoon. It didn’t appear to raise my blood sugar at all.
LOW CARB BLUEBERRY SCONES
Makes 12 scones, 5g carbohydrates each
1 1/2 C. almond flour
1/2 C. coconut flour
1/4 C. Splenda
1 Tbs. baking powder
1/4 tsp. salt
1/4 C. butter, chilled
1 C. blueberries, fresh or frozen
1/2 tsp. molasses
1/3 C. heavy cream
1/3 C. unsweetened almond milk
Mix flours, Splenda, baking powder and salt. Cut butter into dry mix. Add blueberries and stir to coat berries. In separate bowl, whip together molasses, cream, almond milk and eggs. Slowly pour wet mix into dry mix. Stir until dough forms. Divide dough in half. Roll each half into a ball and flatten into a circle. Cut each dough circle into 6 triangles. Bake triangles for about 15-20 minutes at 375 degrees.
Sometimes I just get a craving for scones and tea. With this recipe, I can satisfy that craving and still keep my carbohydrates in check. Works for me! 🙂