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.
These look amazing! There’s a gluten-free bakery near my apartment that makes THE best blueberry scones I’ve ever had (GF or not). I’ve been told the nice flavor comes from the coconut flour they use. This looks like it might be close to what they use. Definitely trying!
Pinned and stumbled! I found you on Create Link Inspire. Thanks for sharing!
I love scones! They are so completely yummy! And the perfect thing to enjoy with some warm sweet tea! Stop over and check out the scones I recently made with my Bigelow tea & truvia! 🙂
Cathy
These look amazing. I have been trying to eat low carb, but it is difficult to give up things like scones. Blueberry scones are one of my favorite things EVER!
I am quitting the diet soda too. So far Earl Grey works for me, green tea not so much. Here is a link to my post about quitting diet coke: http://wp.me/p5fFCF-62
Thanks for the recipe!
Michele
You are welcome 🙂 Earl Grey is definitely helping me avoid the urge to grab a soda!
These scones look fabulous! Pinned and keeping the recipe “in my back pocket” in case I need to whip up a batch a gluten-free or low-carb goodies in a hurry.
These looks amazing! I love anything blueberry and I love that these are low carb – win win!
These look delicious- I’ve never made scones before, these look easy!
Those look amazing!!! YUM!
This is wonderful!
I am finding several recipes I can add to my online Plan To Eat program.
I am visiting from Friendship Friday.
Those scones look delicious! And I love truvia with tea! I don’t drink it often, but Chamomile tea on a cold morning is pretty nice! And knowing it’s not packed with sugar is nice too.
My husband and I are eating low carb as well and we are always looking for a good treat. I love finding fruit recipes and breakfast recipes so this one is definitely going in my recipe book! #client
These look great! I’ve never made scones, but I love them! Pinned so I can try this! Thanks for sharing with us at #FoodieFridays!
I love blueberries and can’t wait to try this recipe- yum!
Thanks for sharing with us at Motivation Monday 🙂
I have never considered making scones — they just seem like something tricky. Perhaps it’s time I give them a try, because these look great! Adding a nice sugary glaze over them seems like a good way for me make them the sweet treat I really love. Thanks for sharing!
Totally making these! Thanks for linking up to Monday Funday!
Those scones look simply mouthwatering! The perfect accompaniment to a lovely cup of tea.
Thanks for linking up to Marvelous Monday on Smart Party Planning.
I’ve never tried coconut flour but I’m willing for a recipe that looks this good. Blueberry scones is one of my son’s favorite foods so I can;t wait to try this recipe.
Never mind….just made them and they fell apart into a million pieces. Not good.
Sorry you had that problem Renee. We didn’t have an issue with them falling apart. I was pretty impressed with how well they stayed together since almond flour recipes are usually pretty delicate. I do know they easily break if they aren’t completely cool. Maybe that was the issue? The only other thing I can think of is that coconut flour can really dry out a recipe. Maybe there was a little too much? Or maybe it was just one of those baking fails that happens for no apparent reason. I have had more than my fair share of those :).
I made these scones and used frozen raspberries, delicious with home made clotted cream. Yum!
I’m so glad you liked them, and raspberries sound so good. I’m going to have to try those next time.
Looks yummy!!! It would be very helpful if you would had nutritional values to your recipes.
But you don’t say how many carbs….or you do and I can’t see it. I looked 3 times.
This is my second failed attempt at low carb diet/lifestyle so I’m at it again. Doesn’t the 5 tablespoons of truvia make it really sweet?
It’s 11.5 net carbs per scone. Don’t be so hard on yourself! I’ve been doing LCHF or Keto lifestyle for a few years. I have my moments and cravings, but having low carb desserts help for sure. Keeping my fridge stocked with whipped cream & fat bombs are life savers!
Sorry, forgot to subtract the fiber from the blueberries, it is 9.9 NET carbs per scone 🙂
I am going to try this recipe soon, did you substract sugar alcohols from 9.9net carbs?
No just subtracted fiber.
I am so impressed with this recipe! I just made them, super easy. It’s hard to believe that I didn’t cheat!
I’m so glad you liked them. This is one of my absolute favorite low carb baking recipes!
Do you have the nutrition info for this recipe? My husband is diabetic, so we follow a low-carb, low-sugar diet and this looks like it’ll be perfect, but I would like the nutrition info to be sure. Thanks!
9.9 NET carbs per scone, I too follow a low carb diet also.
I tried these this morning and found them delightful. I think I made them too big though because mine took about 18 minutes. The recipe says serves 10 but exactly how many individual scones did you make? Also, do you recommend unsalted or salted butter? I used the latter and they were a bit salty for a scone. I will definitely make this recipe again and try other berries. Thanks.
Linn, glad you liked them. I used unsalted butter and made 10 scones about 4 inches long.
This is great and the butter melts in your mouth. You’ll never miss the carbs in this. It took about 5 minutes longer to make it golden brown. Let it cool completely to lesson crumbling. Great with a cup of coffee too! I’ve been baking a long time, but the low carb is a new one for me. Thanks for posting this recipe.
I made these this morning and they are yummy. Nice texture. I always feel like a combination of almond and coconut flour gives nice results.
How many carbs are in each scone?
Each scone is 11.5 net carbs.
I was super excited about this recipe because I’m pregnant and my normal go to breakfast foods are making me nauseas, but, unfortunately for me, mine didn’t hold their shape and spread all over. Super disappointed.
So sorry to hear this. I’m not sure why they would have spread. You could try cutting back on the butter but honestly I’ve never had this problem so I’m not sure if it would help
I made these today. They were amazingly delicious! I added a teaspoon of cinnamon, and they turned out really well. A bit crumbly, so I might add a bit of xanthan gum next time, but overall very pleased.
So glad you enjoyed them. I agree they are a bit crumbly but they are so good I have learned to live with it, lol. Xanthan gum is a good idea though I might try that.
So glad you enjoyed them. I agree they are a bit crumbly but they are so good I have learned to live with it, lol. Xanthan gum is a good idea though I might try that.
Can you use ground almonds in place of almond flour?
Yes you can. Ground almonds are considered almond meal. The difference between almond meal and almond flour is that the flour is ground up blanched almonds. Basically almonds without skin.
I added the juice of a lemon and some lemon zest. Ah-may-zing
Great idea!!