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
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.
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.
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.
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
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
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.
Liz J says
Hi Carolyn,
I made theses this morning, but added some Choc Zero dark chocolate chips along with the blueberries and theses are heaven! My hubby who does not like blueberries sad it tasted great, and said he will eat blueberries now if they are in the scones.???? I also have made the ginger scones. All your recipes are easy to follow and come out great! Thanks so much for all you do. I’m a DM2.
Best,
Liz J
Kristine says
I made the blueberry scones this past week and they were absolutely delicious! In this video you also make cinnamon and pumpkin pecan scones. Can you please post a link for those recipes too?
Carolyn says
Just a reminder… you can always use the search box on my blog for any of my recipes.
https://alldayidreamaboutfood.com/pumpkin-scones-with-cinnamon-glaze-low-carb-and-gluten-free/
Christine says
Just made these an hour and a half ago for my boy who is a T1D. He said they were one of the best keto things I had made for him. Even my daughter, who tends not to like my almond flour baking, said they were really good. I couldn’t get them to stay in little triangles so I just scooped up the dough and made round scones. Thanks for all your hard work.
Carolyn says
So glad they worked out and were liked by all!
Cat says
Love these sooo much! I’ve made them with just blueberries, blueberries with sliced almonds, strawberries, almond poppyseed and, finally, chocolate chip. There is no incarnation of these I don’t absolutely love! I’ve never been a fan of Lily’s chocolate chips, stevia and chocolate just don’t seem to work well for me taste wise. I just discovered a new sugar free chocolate chip at Wal Mart. Bake Believe. They do have stevia, but also erythritol and inulin so the combination of sweeteners offsets the stevia aftertaste. They are amazing! Cheaper than Lily’s too.
Thank you Carolyn for sharing your recipes. They have made the keto lifestyle so much easier, and tastier!
Carolyn says
Hi Cat, have you tried the chocolate chips from ChocZero? The ones from Walmart are less than stellar, IMO. They melt too easily into a jelly-like gloppy substance and they don’t hold up very well in baking.
If you want to check them out, use FOODDREAMER at checkout for 10% off: http://shop.choczero.com/?utm_campaign=fooddreamer&utm_source=leaddyno&utm_medium=affiliate#_a_fooddreamer
But if you like the Bake Believe ones, have at it! 🙂
Teresa Therese Hickey says
I don’t love coconut flour texture, so replaced it adding an additional cup of almond flour and decreased the liquid by using 1 less egg (per google instructions lol) and it turned out really yummy. Thank you for sharing your recipe!
Stefanie says
Thank you for this recipe! I am terrible at baking but these came out so well, not too thin or too crumbly, just delish.
Carolyn says
Glad to hear it!
Skatty says
Made these for the first time this weekend – yum.
It’s a rectangle shape really 10 x 8? They were very thin and the picture shows them much thicker I’m wondering if the size is a typo in the instructions.
Carolyn says
Yes, those are really the measurements. It’s how I do all of my scones and they are not too thin.
Deborah says
Why do you suppose my scones don’t rise (double checked baking powder amount)? The thickness they go in the oven is the same thickness they come out after baking. They taste wonderful!
Carolyn says
Something as dry as these scones doesn’t rise much. They should spread a bit and rise a tiny bit. Not sure what’s happening if yours don’t.
Fawnjemison says
Hi Carolyn these look great as we just went blueberry picking I have a scone pan that I tried to use for some scones and they fell apart upon trying to pull them out do you have any suggestions or can I not use my beloved scone pan anymore for low carb baking .
Thank You
Fawnjemison
mark kurtz says
Great recipe, I didn’t have coconut flower so used more almond, dusted tops with cinnamon and they were great served with butter on top!
Amla says
Great recipe.. But Can i leave out the eggs and add more heavy cream?
Carolyn says
Sorry, it simply won’t hold together if you do that.
Kim says
Can I just use all almond flour? And if so how much more, I’d it equivalent?
Carolyn says
You have to triple the amount.
Marla says
Mine are in the oven now! They never come out as pretty as yours BUT they do taste good! Thank you for your wonderful recipes. Now if you could just make these recipes half the size so I don’t have to make so many! LOL! (P.S. I am lousy at cutting a recipe in half !) :p
Janet Worthington says
I wonder if these can be made into a loaf tin?
Kapu says
Another perfect recipe Carolyn. I have yet to make a bad one.
Jill Freeland says
My daughter-in-law gave me this recipe after I raved about them at Easter Brunch this morning. I have usually found full carb scones to be rather dry and grainy, but these Keto Blueberry Scones were tender and moist. I am now hooked on your recipes!
Carolyn says
So glad to hear you liked them!
Judith says
I’m eager to try these, but am wondering which version of Swerve you used–granulated or powdered. Thanks!
Carolyn says
If I don’t specify powdered, then it’s the granulated. Kind of how they say “sugar” and “powdered sugar”, if that makes sense.
Judith says
Thanks!…Helpful in answering this specific recipe question but also for future reference!
Jahmila D says
Thank you for this recipe! These scones are delicious!! I added almond shaves and orange extract. The sweetener I used was xylitol. I couldn’t separate/space the scones before placing it into the oven. Therefore I waited till it formed a bit (22 minutes) the use the knife to separate and baked for an additional 8-10 minutes. Of course I tagged you on my Instagram page. I love your blog!!
Carolyn says
Xylitol keeps things like scones softer than erythritol does, so that’s the issue there.
Rachel says
I am so happy to have found this recipe!! I am type 1 diabetic so I try to eat lower carb meals in general, not to the extent of Ketp though. I love love scones and always feel guilty having them because of the carb count! These were so satisfying. However, I can’t stand the taste of sweeteners in baking….I have tried so many and can alway taste it. So, I just took out the sweetener and replaced it with 2 tbsps of regular sugar. It only adds a few grams of carbs to the overall carb count. I am not trying to achieve ketosis, so this worked for me and my dietary needs. Thank you for this recipe !!!
Carolyn says
Glad that worked for you!
Laureen says
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!
Carolyn says
I am so delighted to hear that!