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.
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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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?”.
How to Make Keto Blueberry Scones:
- Preheat oven to 350°F.
- In the bowl of your mixer combine all of the dry ingredients (except for the blueberries).
- 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.
- Remove from the mixer and add the blueberries, using a spatula gently 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 18-21 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.
Tips for the Best Results
- 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.
- 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.
- 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 🙂
Looking for More Keto Recipes?
- Keto Chocolate Chip Scones
- Keto Club Sandwich
- Low Carb Chocolate Cheesecake
- Keto Peanut Butter Mousse
- Keto Chicken Piccata
- Keto Roast Beef and Asparagus Roll Ups
- More Keto Recipes…
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Keto Blueberry Scones
Ingredients
- 3/4 cup Almond flour
- 1/4 cup Coconut flour
- 5 tablespoons Granular erythritol sweetener, we used Swerve
- 2 teaspoons Gluten free baking powder
- 1/4 teaspoon Salt
- 1/4 cup Butter, unsalted, softened
- 1/4 cup Unsweetened Almond Milk
- 2 teaspoons Vanilla extract
- 1 large Egg
- 1 cup Blueberries
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
See the tips above in the post for detailed tips for getting the best results.
Nutrition
This recipe was originally published on January 5, 2015. It was republished with updated photos and recipe on February 14, 2020.
When using non gluten flours, sometimes it helps to let the ingredients sit, after mixing, and before baking, for about 30 min, as it takes the non gluten flours awhile to absorb the liquids. I haven’t tried the recipe, but I would do this, if I did.
Good point!
These smell sooo good! I just got them out of the oven and had no issues with the consistency. I cant wait for them to cool enough to have! Thanks
I’m so glad it worked for you. I hope you like them as much as we do!
I have tried these a couple of times. They taste great but have a cake-like consistency rather than a biscuit or scone. Tried using cold butter as well as letting then set before baking. Any ideas?
Just made these, and added some chopped walnuts for adds protein and texture. The tip to let the dough sit was spot on.
They are really tasty, but the cooked items are a bit soft for me, and the me texture seems a little more muffin like. I’m thinking I’ll try some muffin cups with the next batch.
Not sure what i did wrong but mine flattened and were very soft , not scone consistently. I used Stevia instead and the almond flour had been in the freezer per the container instructions?
Really wanted this recipe to work. I tried it twice and both times they were way too soft. I cooked for 25 mins the second time and the tops and bottoms were brown but they’re too soft to even pick up 🙁
Hi Hannah, did you let them cool completely before picking them up? We definitely find they are delicate when they are still warm but once they have cooled completely they are soft but hold together. I’m so sorry you’ve had trouble with this recipe.
I made these this morning and ohhhhhhh so good. I did read all of the comments first and use some suggestio9ns. I did divide the wet from the dry ingredients and then combined (no wetness). I let sit for 10 minutes which absorbed the liquid. I folded the blueberries last. Since I was not a baker I was blown away on how good these were. I did use both trivia and splenda since I heard not using only one sweetener helps with bitterness.
Thanks for the recipe
I’m so glad you liked them!!
These turned out really well. I made a recipe and a half and use 2 teaspoons Stevia rather than through the year. I do not think you are 5 tablespoons of Truvia were correct in the recipe. Did you perhaps mean teaspoon? Also, I actually forgot about them when they were in the oven and cook them for 25 or 30 minutes at least. Turned out well browned but not burned, and very tasty.
Thank you for this! I love this recipe, the second time I made it I added a touch more coconut flour to make them firmer, and on my husband’s request, added some cinnamon as well. Absolutely awesome ☺️
Loving that you added cinnamon! Nice touch 🙂
Can I use almond milk instead of heavy cream?
I’m not sure about that since heavy cream has a thicker consistency than almond milk. If you try it let us know how it turned out.
The recipe says Almond milk, which is which?
Ivy, this recipe was updated recently and now uses almond milk which we found gave it a good consistency. You can use heavy cream or almond milk, whichever you prefer.
I noticed after I posted my question original post was from 2018. Sorry about that!
Thank you, Kay for still responding.
I did make the scones and they were a little soft BUT THEY WERE DEFINITELY YUMMY!!! I will make more next time!
I’m definitely not certain but isn’t trivia a blend of erythritol and Splenda? Or maybe it’s stevia and erythritol.
It is a blend of Stevia and erythritol
I loved how to scones turned out but for me there is far too much sweetener in the recipe. Is it because I use Stevia? I have noticed however that all low carb scone recipes seem to have a mountain of sweetener in them. Maybe it’s a personal preference thing
I think after being on low carb for so long you’re just excited to have something sweet LOL 🙂 I’m so glad you liked how they turned out though, I don’t think it will hurt the recipe to dial back the sweetener on the next batch.
I made these and they are amazing. They taste better the next day. They are delicate and crumbly, but that doesn’t change the goodness.
Why are my blueberry scones so bitter !?
I used Natvia sweetener did I use too much ????
Hi Julie, I’ve never used Natvia sweetener so I’m not sure how it compares to the Truvia we used in our recipe. I can tell you there was definitely no bitter flavor in the scones when we baked them. Is it possible they were overcooked and the sweetener burned? Have you used Natvia for baking before?
These taste and smell amazing but I didn’t read the recommendation to let sit, mine turned out a bit pancake like
Is it possible to replace butter into coconut oil?
Hi Josieta, I have never tried that but I would be worried that the coconut oil would be too runny since it turns liquid at a much lower temperature.
Can I use just coconut flour?
Coconut flour is particularly absorbent and sucks up a lot of moisture. You would have to adjust the whole recipe if you only use coconut flour.
Can you substitute half and half for heavy cream
The recipe at the bottom has the order altered, the video shows to add the blueberries at the end.
I have a question though, the mix ended up being to soft and does not cook in 10 minutes (not even 15) what causes the blueberries to burst. I wonder if the amount of flowers should be more than 1/2 ea for the amount of butter and cream we are adding
Hi Hugo, You’re right, the video does add the blueberries last, I’ll update the recipe because adding them at the end works best. As you can see from the video we don’t have any trouble with the mixture being too soft but we have seen that comment before and for the life of me I haven’t been able to figure out why that is a problem for some. I’ll be making a batch for Easter and if I make any changes I’ll be sure to update the recipe. Thank you!!
I love this low carb blueberry scones! Thanks for sharing this recipe!
These were soooooo good, and SO easy! It only took me 10 or 15 minutes, at most, to prep. I only dirtied one bowl, dry ingredients first and folded in wet ingredients. The only change I made was that I used monkfruit sweetener instead of Truvia. I had no problems with consistency. (They definitely were delicate coming straight out of the oven, but after cooling for 15 minutes, I could pick them up with just a fork under them.)
I was getting so bored with my breakfasts and these add a little extra excitement, as well as making me feel more full. Can’t wait to have one with my coffee in the morning! Thank you so much!
Is it possible to freeze these?
I haven’t tried, but I don’t see why not. I would wrap them tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag.
I just started making these but the updated recipe doesn’t state the amount of heavy cream to use..I tried looking at the chocolate chip and the blueberry recipe and neither have the information. Please help
The blueberry scones have 1/4 cup of almond milk, no cream.
I’m confused. The video shows several eggs and cream in it yet the ingredients say 1 egg and there is no cream mentioned. Did I miss something? They were very tasty but very soft and I could barely shape them. Once they cooled off, they fell apart in my hand. I would love to make them again but something is off.
Hi Cheryl, you’re right the video does not match. The recipe was updated in February and we have not created a new video to go with it. I’ll make sure to the remove the video to eliminate any further confusion. While the dough the recipes makes is soft ours was firm enough to form into the shape you see in the post photos. They are crumbly when they come out of the oven but I find once they cool completely they are firm enough to handle. I hope you give them another try. You could try chilling the dough for 30 minutes before forming into triangles.
Can I use frozen blueberries?
I haven’t tried using frozen blueberries. My only concern would be the amount of moisture. Make sure to defrost them and pat off some of the excess liquid with a paper towel before adding to the mixture.