Keto Blueberry Scones are a great low carb baking recipe made with a mixture of almond flour, coconut flour, and fresh blueberries.

holding a Keto Blueberry Scones

Keto Blueberry Scones

These Keto Blueberry Scones are just the right thing to fill that sweet craving I get every now and then. The heavenly smell of baking blueberries makes my mouth water and the butter, slightly crumbly scone feels like a decadent little treat when I haven’t been eating sugary sweets.

This keto treat, along with the chocolate chip version, both passed the real test…my carb-loving family devoured them! I’m so happy with how they turned out…though I’m a little bummed they disappeared so fast. Next time I’m going to have to hide some for mommy!

This recipe first appeared on the blog back in 2015 and since then we’ve made a few adjustments to the recipe that helped with the texture but the end result isn’t *exactly* a scone. It’s a little softer and more moist (mostly due to the fresh blueberries.

It’s totally delicious though so give it a try and let us know what you think!

1 scone = 4g NET carbs

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Keto Blueberry Scones great low carb dessert

Are Blueberries Keto?

When it comes to eating fruit on the keto diet avocados (yep they are a fruit!) and most berries are your best choice. Blueberries are right on the border with approximately 16g net carbs per cup.

For this recipe we’ll only be using 1 cup divided between 8 scones so the net carbs per scone are minimal.

What Flour Substitutes Do You Use?

The most common flour alternatives used in keto baking are Almond Flour and Coconut Flour. We use a combination of both in this recipe.

Almond Flour – Almond flour is made from almonds that have been blanched to remove the skin and then finely ground to create a powder. It is high in protein and fiber and low in net carbs so it is a good alternative to traditional flours.

Note: Almond meal is different than almond flour though sometimes the names are used interchangeably. Almond meal is made from almonds that have been ground with the skin still on and it is not ground as finely. This can make a difference in the texture of your baked goods so make sure to look for finely ground almond flour.

Coconut Flour – Is another high protein, high fiber, low net carb flour made from dried coconut meat which has been finely ground. It is best used in conjunction with another gluten-free flour (such as almond flour).

Coconut flour tends to be very dry and can pull the moisture out of a baked good so it’s best to combine it with almond flour in a 3:1 (almond flour:coconut flour) ratio.

What Sweetener Do You Use?

We use granulated Swerve for this recipe which is a erythritol based sugar substitute. Erythritol is a sugar alcohol which means it is partially resistant to digestion so you can subtract it from your net carb count. If you’re looking for more information about net carbs I recommend this article “What are Net Carbs?”.

ready to bake Keto Blueberry Scones in a baking pan

How to Make Keto Blueberry Scones:

  1. Preheat oven to 350°F.
  2. In the bowl of your mixer combine all of the dry ingredients (except for the blueberries).
  3. Add the softened butter and cream it together with the dry ingredients until it is well mixed and there are no chunks of butter.
  4. Add the almond milk, vanilla extract, and egg and continue mixing until well combined.
  5. Remove from the mixer and add the blueberries, using a spatula gently fold them into the dough.
  6. Using your hand, shape 2.5 ounces of dough into a triangular shape. Place on an ungreased cookie sheet. Repeat until all of the dough is used. You should get approximately 8 scones.
  7. Bake in the 350 degree F oven for 18-21 minutes or until the edges are golden brown and you begin to see a few golden brown spots on top.
  8. Remove from the oven and let the scones cool completely before storing in an airtight container.
Keto Blueberry Scones is a low carb breakfast treat.

Tips for the Best Results

  1. Don’t melt your butter! – This recipe calls for softened, or room temperature butter. I know when you’re short on time it’s tempting to put your butter in the microwave and heat it up but for this recipe you want to make sure the butter is only softened and not melted. There isn’t a lot of flour so too much liquid will make the batter too soupy to form into triangles. Room temperature butter will give it just the right texture. If it isn’t quite soft enough put it in your mixer with the dry ingredients and just keep creaming it together until it is thoroughly combined and there are no butter chunks.
  2. Watch for browning on top – The time can vary by oven so watching for browning is going to be your best indicator of doneness. When the edges begin to brown you’re almost there. You’ll start seeing a few little brown spots forming up the sides and on top, usually on any ridges or bumps in the dough. When this happens they are ready to come out of the oven.
  3. Let them cool completely before moving – This is the hard part! Now, I’m not going to lie, I usually eat one right out of the oven but inevitably it falls apart because these are very soft and delicate until they cool completely. Still tastes totally delicious but the texture does firm up as they cool so be patient 🙂
inside of Keto Blueberry Scones

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Servings: 8
Prep Time: 10 mins
Cook Time: 23 mins
Total Time: 33 mins

Keto Blueberry Scones

Keto Blueberry Scones are a great low carb baking recipe made with a mixture of almond flour, coconut flour, and fresh blueberries.
holding a Keto Blueberry Scones
Print Recipe
4.23 from 31 votes

Ingredients

Instructions

  • Preheat oven to 350°F.
  • In the bowl of your mixer combine all of the dry ingredients (except for the chocolate chips).
  • Add the softened butter and cream it together with the dry ingredients until it is well mixed and there are no chunks of butter.
  • Add the almond milk, vanilla extract, and egg and continue mixing until well combined.
  • Add the blueberries and using a spatula fold them into the dough.
  • Using your hand, shape 2.5 ounces of dough into a triangular shape. Place on an ungreased cookie sheet. Repeat until all of the dough is used. You should get approximately 8 scones.
  • Bake in the 350 degree F oven for 18-23 minutes or until the edges are golden brown and you begin to see a few golden brown spots on top.
  • Remove from the oven and let the scones cool completely before storing in an airtight container.

Notes

The scones will be very delicate when they come out of the oven. Feel free to eat one right away but know that it will most likely fall apart (still tastes amazing!!) Once they have cooled completely they will be firmer and less delicate and have more of the texture of a scone.
See the tips above in the post for detailed tips for getting the best results.

Nutrition

Serving: 1scone, Calories: 110kcal, Carbohydrates: 6g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Monounsaturated Fat: 2g, Cholesterol: 39mg, Sodium: 293mg, Potassium: 38mg, Fiber: 2g, Sugar: 2g, Vitamin A: 50IU, Vitamin C: 2mg, Calcium: 4mg, Iron: 4mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Breakfast, Dessert
Cuisine: American
Keyword: keto baking recipe, keto scones

This recipe was originally published on January 5, 2015. It was republished with updated photos and recipe on February 14, 2020.