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
Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!
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…
Like this recipe?
Make sure to follow us on Instagram and Pinterest for more recipes like this.
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.
Hi ……… l’m on a no carb no sugar diet and the Bluberry scone look so lovely as do a lot of the recipes. I was wondering if you know the calorie content of the scone ?? Ruth
Hi Ruth, sorry I do not know the calorie count.
Hi
I made these and they were delish but used 115 g of butter which is a half a cup and they are way too soft. What is the weight measurement for the butter please
I used the same. Maybe cook them a little longer? They were soft when I pulled them out of the oven, but firmed up a bit when cooled.
1/2 cup of almond flour and 1/2 cup of coconut flour = soup??? Can we check the quantities in the recipe perhaps?
Hi Veronica, I’m sorry you had trouble with the recipe but the measurements are correct. You can try adding another half cup of almond flour if you like.
Yeah… these were WAY TOO liquidy and not at all baked goods. I should have read the comments better to see how others are failing with these quantities.
Disappointed. Followed the recipe exactly and they were really wet which when cooked were flat. There was nothing posted that gave you an option if this happened. Not sure I would try again. A lot of expensive ingredients.
I’m sorry the recipe did not turn out for you. I don’t know what could be the problem.
Same here. My thoughts are that the blueberries should be added at the end, not after the dry ingredients. The mixing involved after adding the eggs, cream and vanilla mash the berries, thus making these wet. The flavor was good, but again, they were way too wet and soft to be a scone. Next time, I will double the almond and coconut flour, and add the blueberries LAST.
i couldn’t find coconut flour at the store, what do you suggest would make a great substitue?
You can use all almond flour instead.
Almond and coconut flour are not interchangeable. They are not equivalent. Coconut flour is extraordinarily absorbent and very little coconut flour is needed to successfully produce a recipe. In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour. You will also need to increase the number of eggs.
I made these without blueberries cuz I’m a plain vanilla kinda gal, and they were hard to shape and turned out cakey and soft. I’m wondering if my butter was too soft? I still like them and will try again, maybe chilling the dough before shaping and adding xantham gum. Thanks for the recipe!
I made them and they cooked flat and ran into each other. I was careful to follow the recipe. Tried to shape them back into shape but then started falling apart. Waiting for them to cool to see if they at least taste good. I see some of hers had the same problem maybe someone can figure it out.
Thank you. Have no blueberries on hand but I do have blackberries and raspberries so I’ll use that. FYI… easier to shape the scones if you pat the dough into a disk shape and then cut it into triangles…like a pizza.. and separate them and then bake. 🙂
I made these for breakfast this morning. They took about 22 minutes in my oven to be nicely browned and done, and I omitted the Truvia because I dislike the taste of most sweetners. They were delicious with a square of Kerry Gold on top! I let them cool partially and ate mine with a fork. They definitely crumble less the cooler they are. I’ll be making these again ????
I’m so glad you liked them! We just made them again over the weekend and they were so good. You’re right, they are crumbly straight out of the oven but they hold together better as they cool. Thanks for letting us know you had some success with them 🙂
These look amazing!! I am making these fora diabetic so wondering how you got the calorie/carb numbers? I just want to make sure they’d be a safe thing so the carb count won’t go completely out of whack! Thanks so much for your time!
Hi Beth, we calculate the carbs by using the MyFitnessPal.com database. The net carb amount is the carbs minus the fiber.
They’re delicious, but they spread and the texture is that of a soft fluffy cake — I can’t pick up a whole one. What do you think would happen if i left out the eggs?
Sheila, not sure why they spread. We recently remade them and they did not spread for us. We’re in the process of editing the video that shows step by step instructions, so check back. If they are breaking apart, try baking them a bit longer and letting them cool completely. Make sure the butter is soft, not melted. That will make a difference.
These are truly yummy! I added the berries last after dusting with the almond flour. Perfect not crumbly at all. My issue is with carb count I’ve checked all my sources and I Come up with 4 net with 1/2 berries and 5 with whole cup berries. This recipe is going to be used A lot! Thanks!
Thanks Christine! We just remade these the other day and I am going to be updating the nutrition information. I’m so glad you liked them!
Can you substitute swerve or stevia for truvia?
Yes, whatever low carb sugar substitute you prefer is fine.
Made these today. Very good but disappointed
They broke to piece what was I doing wrong
Try cooking them a few minutes longer, that should help.
I had a little issue with adding the blueberries before adding the butter but it worked out, also rather than shape each one individually, I flattened the dough on cutting board into a circle and cut them like I would a regular scone, it worked out fine and got 8 lovely, large scones out of it. I also topped them with a few chopped pecans, well, because I could!
Just made these today. I incorporated the blueberries at the end after mixing all the ingredients. I love the flavor but the consistency is too soft and crumbly. More like a cake than a scone. I measured the almond and coconut flour by gr so it would be more accurate and even added 2 more tablespoons of almond flour because the dough felt a bit wet. Overall happy but wondering what I can use to bind the dough better. Thank you
We found letting them cool completely made them break apart less easily. I’m glad you enjoyed the flavor!
I was so happy to see this recipe, but after making it I agree with other poster(s) about the scones not holding their shape. I double-checked to make sure my measurements were correct, but the dough was very, VERY wet, like there wasn’t enough dry ingredients for the recipe. Sure enough, I put them in the oven and they turned into one large blob. Very upset, as these ingredients are not cheap.
Hi Kim, I’m so sorry you had trouble with this recipe. We recently did a video for this recipe and remade it just to make sure something wasn’t written incorrectly. We didn’t have an issue with the dough being wet. I just can’t imagine what would make that happen for some people and not others. I wish I had the answer.
Hi Kat, Thanks for this wonderful recipe. We have included this in our recent roundup of the Top 50 Low carb desserts.
Making them 2nd time! Fist time I didn’t have blueberries, so I made them with raspberries. I used monk fruit sweetener instead of the one suggested for this recipe. They were kinda flat, but tasted very good especially in the 2 nd day! Doing low carb thing and this would be a nice treat once in a while!
Thanks, I just made them, they’re in the toaster over now as I type; I live in an RV, so I don’t fire up the “big” oven unless I’m doing lots of cooking.
I didn’t have any probs with the dough being to wet, mine was I was so anxious to try them I didn’t get all the butter mixed as well as I should have, but I’ll try again later in the week. But the dough I licked off my fingers was GREAT ! !
I’m wondering if the people who found the dough too wet maybe put in ONE cup of whipping cream ? ! ? ! Until I double checked the recipe I thought I remembered it was ONE cup.
The downside, is if I make something I really like, low carb, cheesecake, real eggnog, cookies, fudge, donuts, I have a very hard time stopping at ONE, even though I’ve been on a low carb diet almost THREE years !
I know how you feel about the portion control. If something tastes good I want more! I hope you like them as much as we did!
My husband and I made these tonight and they were delish! We had no problems with the consistency of the mix as others had. They did need to be baked much longer, about 28 minutes total, but turned out perfect! We’ll definitely make them again. Thanks for the recipe!
So glad you liked them!!
Am confused about the cuisine and course… shouldn’t this be brittish cuisine and for afternoon tea? (Although no problem with eating for breakfast)
Hi Ali, you’re right it is British, not sure how it got listed as American. We did list it as breakfast because that’s when we tend to eat it but if we were across the pond we’d be having it at afternoon tea 🙂
I’ve just made these and they’re delicious. I’m going out to dinner tonight but couldn’t resist trying a corner, and the corner wasn’t enough, I had to eat the whole scone!
Oh, and I had no problem with the dough being wet – it was perfect consistency. I also used pure erithrytol instead of truvia
I’m so glad you liked them!!
I am new to this low carb game, so I am seeking advice. My son is allergic to almonds, cashews, and coconuts. Other thoughts on what to use for flour?
I love scones and this seems like an easy recipe; plus my kids love blueberries!
Bob’s Red Mill makes a Hazelnut Flour/Meal. I’ve never tried it with anything but almond meal and coconut flour but it is worth a try if your son is not allergic.
I made this recipe today and I had the same results as everyone else, they were flat as a pancake. The flavor was there just too much butter. I think I will give it another try using 2 tablespoons butter instead of 1/2 a cup.
Carleen, I just loaded our step-by-step video of making the low carb blueberry scones. Hoping this helps in finding out what went wrong with yours.
I just made these this morning. I followed the recipe exactly. I had no problem with them not holding their shape.. But I wonder if those who are having this problem are familiar with coconut flour? It behaves a little differently from other flours and absorbs a LOT of liquid. Immediately after mixing, my dough was very wet, but I allowed it to rest about 5 minutes, and then the texture was PERFECT! I also agree that they definitely need to cool on the baking sheet before moving them, or they would fall apart.
Also, I definitely liked the truvia! It’s my first time trying this particular sweetener, and I think the blend of erythritol and stevia gives a great sugar-like taste!
Question for you… Your nutrition information is based on how many servings in the batch?
One more observation, I did not like these stored in an airtight container, as it changed the texture to be way too moist, in my opinion. I stored loosely covered and they were perfect! Today I am going to try to modify this recipe with fresh cranberries and either almond extract or orange zest. I can’t decide!
Made mine little….Used 1/2 coconut milk &cream. Next time will soften only 1/4 c butter and freeze the 1/4cdiced to add last with blueberries. mix all the other ingredients then fold in frozen butter &berries. Made 22
Tried these for the first time. Followed the recipe as per the video but they are soft like a cake vs a scone. I baked them in the oven for 20 minutes. Perhaps a little longer next time and more almond flour as they were quite sticky and i couldnt get them in the triangle shape.
I had the same problem as everyone else. They fell apart and I cooked them longer than stated. I’m wondering if adding a little flax meal would help them stay together better?
Hi Debbie, I’m not sure why half of the people have problems making these and the other half don’t. I have made these several times and never had any issues. The video posted is the last time I made them. I’m sorry I don’t have any suggestions for you. If the flax meal works for you, let me know.
Just pulled these out of the oven. They are cooling now but the bite I had was yummy. Used almonds I ground to “flour” and only 3 tbsp. Stevia. They are pretty sweet so I may cut the Stevia back to 1 tbsp. next time. Just wanted plain vanilla so left out blueberries. I kind of wish I hadn’t made these because I am going to want them all the time. Added a few chocolate chips to a couple to make them more appealing to my kidlets. Can’t wait to dunk one in my coffee!!!! Thanks so much for the recipe!
I’m so glad you liked them. I hope the kids do too! 🙂
I feel like the wet ingredients (including the butter) should be mixed together before being incorporated into the dry? Mine had clumps of butter and I had to remix, they also “melted” together in the oven, not sure what I did wrong…..