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    Home » Muffins & Scones » Blueberry Keto Scones

    Published: Aug 23, 2017 · Modified: Jul 23, 2022 by Carolyn

    Blueberry Keto Scones

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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!

    Two keto scones on a white plate with a cup of coffee and more scones in the background.

    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?  

    A blueberry keto scones in front of a plate of more scones on a gray table.

    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

    Top down image of the ingredients for blueberry keto scones.

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    • 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

    A collage of 6 images showing how to make keto scones.

    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.

    Close up shot of keto scones on a white plate, with one broken open to show the inside.

    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.

    Two keto scones on a white plate with blueberries, over a white napkin.

    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.

    Close up shot of two keto blueberry scones on a white plate with orange gerbera daises in the background.

    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.
    Close up shot of two keto blueberry scones on a white plate with orange gerbera daises in the background.

    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!
    4.94 from 49 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Brunch
    Keyword: keto blueberry scones, keto scones
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 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 153 Calories 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.

    20.2K shares

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    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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      Recipe Rating




    1. Charlotte A Mahin says

      August 06, 2022 at 12:23 pm

      5 stars
      I made these scones this week. They are easy to make and delicious. The only change I made was to add lemon zest to the dry ingredients and add a little lemon juice to the cream mixture. (I’m a lemon fan.) The dough was easy to handle and the baking time listed was perfect for my oven. I froze half of them and kept the others on the counter in a tightly covered container. They were good just cooled a bit but the texture was even better the next day.

      Reply
    2. Carrie says

      July 31, 2022 at 4:35 pm

      4 stars
      The flavor on these turned out super yummy. My scones didn’t want to hold together at all, though. Not sure if I did something wrong or if I pressed them too think to equal the 8″ x 10″ rectangle. It seemed pretty thin to get to that size. I will definitely try these again but will make them a bit thicker to see if they hold together better. Would love to figure out a keto almond glaze to put on these!

      Reply
    3. Athina says

      July 14, 2022 at 7:59 am

      How can you have a scone recipe with no butter?? Scones are all about the butter, and butter fits perfect to a keto lifestyle

      Reply
      • Carolyn says

        July 14, 2022 at 10:46 am

        So you’ve never heard of cream scones? They are actually quite well known… might want to google it.

        Reply
    4. Evonne says

      June 07, 2022 at 11:21 am

      Hi !

      May I ask if baking powder is keto friendly as I ever bought one that contains rice flour?

      Could you please recommend a brand that’s keto friendly?

      Thanks
      Evonne

      Reply
      • Carolyn says

        June 07, 2022 at 3:52 pm

        Baking powder NEEDS starch to keep the acid from reacting with the sodium bicarbonate. So you won’t find any baking powder without some sort of starch. But the amount is tiny, and given that you only use a teaspoon or two of baking powder in a recipe with multiple servings, you are ingesting a fraction of a minuscule amount. So yes, it’s still keto friendly.

        Reply
    5. Tracey says

      May 11, 2022 at 12:46 pm

      Hello there,

      Could I make this with coconut flour only. My son has a nut free school.

      Reply
      • Carolyn says

        May 13, 2022 at 7:52 am

        Coconut flour alone does not make very good scones. You’d be better off using sunflower seed flour, and adding a tablespoon of lemon juice (to keep it from going green!). https://alldayidreamaboutfood.com/how-to-make-your-own-sunflower-seed-flour/

        Reply
    6. Bev says

      February 24, 2022 at 12:12 pm

      5 stars
      These are absolutely delicious.
      I substituted home made 24hr yoghurt for HWC and almond essence for vanilla. Also added almond slices. Taste and texture are fantastic, best keto treat! ❤

      Reply
    7. Laurie Moll says

      September 05, 2021 at 9:09 pm

      5 stars
      Just made these for our breakfast tomorrow morning! I have a couple of picky breakfast eaters, I think I’ll have a winner with this recipe!

      Reply
    8. Caryl says

      May 27, 2021 at 12:33 pm

      5 stars
      Can’t believe I haven’t rated these before since I first made them a few years ago. Fabulous.

      Reply
    9. Cindy Mac says

      January 18, 2021 at 1:18 pm

      5 stars
      My batter was a little moist so my scones are not as crumbly as yours, but the taste was great and I don’t mind them being moist. I didn’t have HWC so I used 1/2 & 1/2, maybe the reason? Thank you for always posting great recipes.I’ve tried many and have always been happy. :0)

      Reply
    10. Mary says

      December 02, 2020 at 3:54 pm

      Love these blueberry scones. Great job Carolyne. Next I will make the pumpkin ones and after that the next, and the next variation. Thank you for sharing all your wonderful recipes !

      Reply
    11. Cherri Laface says

      November 02, 2020 at 1:24 pm

      5 stars
      Just made these with Frozen blueberries (did the old coat berries in coconut flour trick too). They turned out fabulous…Thanks!

      Reply
    12. Charles Mirelez says

      September 28, 2020 at 11:07 am

      5 stars
      I’m new to Keto. I’ve recently been diagnosed with several issues which required me to change my diet…for the better. My twin sister recommended your blog to me and what a life saver this has been! This recipe has become my absolute favorite! Thank you so much for taking the time to do this for people like me who were at a loss when I was hit with my diagnosis. Bless you and Thank you!

      My best,
      Charles

      Reply
      • Carolyn says

        September 28, 2020 at 4:07 pm

        So glad to hear it!

        Reply
    13. Tara says

      September 10, 2020 at 9:42 am

      These look so yummy! We are just getting started on Keto after our doctors strong urging and learning to use MyFitnessPal. When I entered this recipe into the app, it gave me very different nutrition information. I know you have all sorts of disclaimers on your site, so I’m not trying to be the data police 🙂 just wanted to know what might make such a difference? At 12 servings, this recipe reads like this per serving:
      Cal 71
      Fat 5.5
      Carbs 9.4
      Protein 2.4
      That seems like a lot of carbs for a 12th of a recipe. Is there anything I can sub out to make it less carbs? Thanks for all your recipes. I’ve been enjoying many of them while on THM and now appreciating the more keto friendly ones. 🙂

      Reply
      • Carolyn says

        September 10, 2020 at 10:23 am

        It’s counting the erythritol which shouldn’t be counted at all because it doesn’t affect blood sugar.

        Reply
    14. Joanne says

      August 23, 2020 at 6:56 pm

      My dough was a little wet but I did use frozen blueberries and the dough was difficult to separate, a little moist. I will add a little more flour if using frozen blueberries. This recipe is so easy and I have tried some of your other recipes and have enjoyed them all. Your site is my go to place when looking for something to make whether it is a dessert or main meal Can’t wait to make the apple cider donuts..

      Reply
    15. jdboyar says

      May 04, 2020 at 12:18 pm

      5 stars
      These came out beautifully. They are very moist and hold together after cooling.
      I even added a lemon glaze with a few slivers of almonds.

      Reply
    16. Chelsea Santos says

      April 07, 2020 at 9:33 pm

      5 stars
      I’m on a kick this week, I’ve tried 3 recipes from this site and all were AMAZING!

      These scones are fantastic. Great flavor, texture & good portion size too. My fiance said “scones are always risky, you never know what you are going to get texture wise, and sometimes I feel like I am choking eating them… not these!” This will definitely be a go-to for us. I might even add a little lemon extract to them next time to make a lemon berry scone!

      Thank you for all you do, you are a phenomenal baker.

      Reply
    17. Laura Bielak says

      April 07, 2020 at 6:41 pm

      So happy to have found you somehow lol, great recipes i’m new to the keto world and still trying to figure out the carbs so these sconces look fabulous but aren’t they a bit high on carbs? if i’m only taking in about 20 grams of carbs a day it would seem that i’d be using too much on one treat?

      Reply
      • Carolyn says

        April 08, 2020 at 4:57 pm

        Everyone has to find their own way to do keto. If you want scones, you adjust other things to work it in.

        Reply
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