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holding a Keto Blueberry Scones

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.
Course Breakfast, Dessert
Cuisine American
Keyword keto baking recipe, keto scones
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 8
Calories 110kcal
Author Kat Jeter & Melinda Caldwell



  • 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.



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.


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