Published: · Modified: by Carolyn
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These keto scones are bursting with fresh blueberries and have the perfect buttery, crumbly texture. Enjoy them with your morning coffee without blowing your macros. Only 4g net carbs per serving!
Hey fellow scone lovers! These keto scones are going to bring some joy to your healthy breakfast routine. They’re so perfectly tender, with that unique crumbly consistency. Not too sweet, not too soft…they’re just right.
I promise that if you close your eyes, you will think you’re in your favorite bakery or coffee shop, enjoying a conventional scone.
And isn’t that what most of us are looking for from our keto baked goods? Something that rivals the goodies we used to enjoy in both flavor and texture?
Why you will love this recipe
It’s no secret that I love scones, and I have plenty of interesting recipes to prove it. I’ve got maple pecan scones and the popular strawberry keto scones. I’ve even got some savory ham and cheddar scones!
But this is an easy keto scone recipe that you can customize to suit your needs. Add blueberries, chocolate chips, or chopped nuts. Or just leave them plain and serve with a little whipped cream and keto jam!
Scones are unique among baked goods, in that they are both tender but also a little dry and crumbly. That texture isn’t always easy to achieve with keto friendly ingredients.
However, I’ve found that using a combination of almond flour and coconut flour is the key to achieving that texture. And I think I nailed it with these blueberry keto scones.
And readers agree! These keto scones garner rave reviews.
“Thank you for this recipe! I am terrible at baking but these came out so well, not too thin or too crumbly, just delish.” — Stefanie
“I just took my scones out of the oven they look very close to my mother’s scones in England when I was a child. As soon as they cooled a little I ate one, delicious and somewhat reminiscent of my moms. Thank you so much for your recipes Carolyn!” — Laureen
Ingredients you need
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- Almond flour: For the best scone texture, always use finely ground, blanched almond flour. If you need to be nut-free, try using sunflower seed flour. But keep in mind that it reacts with baking powder and can turned your baked goods a funny green as they cool. You can offset this reaction with a tablespoon of lemon juice.
- Swerve Sweetener: I prefer baking with granulated Swerve, especially for keto scones. Using other sweeteners such as allulose or BochaSweet may affect the texture.
- Coconut flour: If you prefer not to use coconut flour, but you will need to increase the almond flour by another ¾ cup. They won’t have quite the same consistency and they will be higher in carbohydrates.
- Fresh blueberries: You can use frozen blueberries, but they tend to bleed quite a bit when you try to mix them into the dough. I recommend the firmer fresh berries, if you can get them.
- Eggs: Always use large eggs unless a recipe specifies a different size.
- Heavy whipping cream: To make these dairy-free use coconut cream instead.
- Pantry staples:Baking powder, salt and vanilla extract
Step-by-step directions
1. Whisk the dry ingredients: Combine the almond flour, sweetener, coconut flour, baking powder, and salt in a large bowl. You want them to be well combined and the baking powder evenly distributed before continuing.
2. Stir in the wet ingredients: Break up the eggs before stirring, then mix until the dough comes together. Use a flexible silicone spatula to really work everything in thoroughly.
3. Carefully fold in the berries. You don’t want to stir too vigorously or the berries will burst. Just make sure to get them evenly distributed throughout the dough.
4. Shape and cut the dough. You can do it as one large rectangle and cut the keto scones into 12 triangles. Or you can divide the dough and shape each half into two circles and cut each of those into 6 wedges.
5. Spread them around the pan. Keto scones need the heat of the oven on all sides in order to firm up properly.
6. Bake until just firm. You want the scones to be golden brown and just firm to the touch. Don’t over-bake them or they will be too dry.
Expert tips and FAQs
Coconut flour varies in absorbency brand to brand. If you find the dough too dry, try adding another tablespoon or two of heavy cream.
Adjust the sweetness to taste. Add up to half a cup of granular sweetener, if you like them sweet. Make sure to read your labels as some sweeteners are 2 times as sweet as sugar.
This is a basic keto scone recipe so feel free to swap out the blueberries and use raspberries or blackberries instead. Chocolate chips and/or chopped nuts are also tasty!
These keto scones freeze well both baked and unbaked. If unbaked, let them thaw completely before baking. In the fridge they should last up to a week.
Frequently Asked Questions
Are blueberries keto friendly?
Blueberries are not as keto friendly as other berries. A half cup serving contains 11g of carbohydrate and only 2 grams of fiber. However, used sparingly, you can certainly enjoy blueberries on your keto diet. This scone recipe uses ¾ cup for 12 servings.
How do I store keto scones?
Keto scones are not overly moist, so you can store them on the counter in a covered container for up to 5 days, assuming you don’t live in a very humid environment. You can also keep them in the fridge, or freeze them for up to two months. Wrap them up tightly to avoid freezer burn.
How many carbs are in keto scones?
For one serving, these blueberry keto scones have only 4.15 grams of net carbs. Best of all, they taste as good as regular scones, so you won’t miss the carbs at all.
Is baking powder keto friendly?
Baking powder requires starch to keep the acid from reacting with the sodium bicarbonate. But the amount is miniscule, and most recipes use only a few teaspoons spread over multiple servings. So yes, it’s still keto friendly.
More low carb keto scone recipes
- These Mini Vanilla Bean Scones are my keto copycat of the ones from Starbucks!
- Looking for a festive brunch recipe? Try my Keto Gingerbread Scones.
- Keto Caramel Apple Scones take fall breakfast to a whole new level.
- My obsession with chocolate and peanut butter knows no bounds. Check out these Keto Chocolate Peanut Butter Scones.
Blueberry Keto Scones
These keto scones are bursting with fresh blueberries and have the perfect buttery, crumbly texture. Enjoy them with your morning coffee without blowing your macros. Only 4g net carbs per serving!
4.86 from 82 votes
Print Pin Rate
Course: Breakfast
Cuisine: Brunch
Keyword: keto blueberry scones, keto scones
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Servings: 12
Calories: 153kcal
Ingredients
- 2 cups almond flour
- ⅓ cup Swerve Sweetener
- ¼ cup coconut flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup heavy whipping cream
- ½ teaspoon vanilla extract
- ¾ cup fresh blueberries
US Customary – Metric
Instructions
Preheat the oven to 325ºF and line a large baking sheet with parchment or a silicone liner.
In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt.
Stir in the eggs, whipping cream and vanilla, and mix until the dough begins to come together. Add the blueberries and carefully work into the dough.
Gather the dough together and turn out onto the prepared baking sheet. Pat into a rough rectangle about 10 by 8 inches.
Use a sharp large knife to cut into 6 squares. Then cut each of those squares diagonally into two triangles. Gently lift the scones and distribute them around the pan.
Bake 20 to 25 minutes, until golden brown and just firm to the touch. Remove and let cool.
Notes
Storage instructions: Store the scones on the counter in a covered container for up to 4 days, or in the fridge for up to a week.
These keto scones can be frozen both before and after baking. Be sure to let them thaw completely before baking.
Nutrition Facts
Blueberry Keto Scones
Amount Per Serving (1 scone)
Calories 153Calories from Fat 110
% Daily Value*
Fat 12.2g19%
Carbohydrates 7.2g2%
Fiber 3.1g12%
Protein 5.6g11%
* Percent Daily Values are based on a 2000 calorie diet.
Secrets to Keto Baking
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Reader Interactions
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Elizabeth Lawrence says
what can I use in place of the heavy cream? I can’t have dairy. Can I use coconut milk?
Elizabeth LawrenceReply
Jenn D says
the answer is in the expert tips in the blog post: ‘for dairy. free, sub coconut cream’ . enjoy!
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Teresa says
Delicious! I subbed oat fiber for the coconut flour and they worked out great. I even added a little cream cheese drizzle on top. Made a great Sunday breakfast with coffee!
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Jonathan says
hi,
is it ok to sub the whipping heavy cream with coconut cream, if it has about 18% fat? are there more lactose free subs for heavy cream?Reply
Carolyn says
Yes, that will work.
Reply
Anita says
Pretty they aren’t (mine) but tasty they ARE! They are perfect with morning coffee. I have always admired anyone who can pat or roll dough into a perfect rectangle or round, I never acquired that ability…lol My version is a bit misshapen but the taste is definitely there. Thank you for posting!Reply
Carolyn says
Looks are over-rated anyway! 😉
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Patty Mark’s says
Best tasting keto scone! So easy to make!Reply
Deb Branstetter says
Love these!!
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Harriet says
I’m addicted to these scones. Absolutely delicious!! Thank you!!!Reply
Beth says
Love these! So good and they look like the picture!Reply
Kim says
I just made this recipe, but swapped out the blueberries for peaches. So good!
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Tillie says
Made these for breakfast and they are delicious like a fresh made bakery item. I did make a lemon drizzle icing (Confectioners Swerve and fresh lemon juice). This recipe is a keeper and I will make these again. Thanks, Carolyn, for another great recipes!!
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Gail O says
I love blueberry anything but these scones are out of this world! I made a tray of assorted scones from your recipes (these, maple walnut, peanut butter chocolate and orange cranberry) for my newly diagnosed diabetic best friend. Both she and her husband loved all of the scones but these and the orange cranberry were hers (and my) faves. Her hubby was more partial to the maple walnut and peanut butter chocolate scones. But honestly they are all wonderful and I make all of these often.Reply
Cathy says
I just made these blueberry scones. I was out of heavy whipping cream, so I used 1/4 cup of cream cheese instead. I melted it in the microwave and incorporated the eggs and vanilla into it. They came out perfect. I absolutely love them!!Reply
Kerry says
This recipe rocks! I didn’t have high hopes die to my cooking skills but these scones turned out absolutely delicious. Thank you CarolynReply
Carolyn says
I am so glad!
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Rella says
I got a little worried when I saw that there was no butter or oil for these but I trusted the process. Out of curiosity, how come? Is it because of the moisture from the berries? These got gobbled as soon as they came out of the oven. Luckily I put a couple aside for me.Reply
Carolyn says
Not all scones take butter. Have you not heard of cream scones before. It’s a thing, I promise. 🙂
Reply
Dana Lenso says
I LOVE these scones! Do you think allulose would work as well? I have quite a few of your cookbooks and your recipes that are my go to foods! Thank you for your hard work and sharing
Reply
Carolyn says
I haven’t tried it in scones but I can make an educated guess that it will make them softer and more cakey… It will also brown them faster, especially on the bottoms so I recommend a silicone baking mat.
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Judith Edwards says
I finally made these blueberry scones!
I thought they’d be better with a little keto frosting on top. They were!
Thank you for ALL your incredible recipes. ❤️❤️❤️Reply
Judi S. says
The Blueberry scones are absolutely delicious. I made according to recipe which was so easy. I will continue to make this recipe for my scones!Reply
Angela says
Gonna try these!Reply
Jen says
Could you use applesauce in place of egg? For egg allergies.
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Carolyn says
I am sorry, applesauce won’t hold these together very well. They need eggs.
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Jen Kendal says
When doing a nut free version, I prefer ground sesame seeds to ground sun flour seeds This way you don’t get the green tinge that comes from sunflower seeds and the flavour is, in my opinion, better.
Reply
4.86 from 82 votes (19 ratings without comment)
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