These keto blueberry scones are perfect for a quick breakfast or snack. Enjoy low carb scones with juicy blueberries that are topped with an exquisite sugar-free lemon glaze. Their texture is fantastic: crispy edges, soft, tender, and buttery – melt-in-your-mouth scones.
This blog is filled with blueberries recipes: keto blueberry bread, Blueberry Muffins, Blueberry Cobbler or keto blueberry pancakes.
I love blueberries and baking with them is a pleasure. You can make these scones with any low carb fruit you like: strawberries, raspberries.
Some sugar-free chocolate chips would be fantastic for all the chocoholics out there (me included!) or some crunchy pieces of walnuts/pecans.
These are the best keto scones you’ve ever tasted. Flakey, buttery, so very tender and moist – an irresistible treat! The sugar-free lemon glaze will make everyone love them.
You can make the scones however you prefer. Use a biscuit cutter to make little circles or scoop some of the dough and turn them into little cookies.
My favorite way is shaping the dough into a disk and cut it into beautiful triangles.
Keto Blueberry Scones Ingredients
To make these fantastic blueberry scones, you’ll need a few low carb ingredients that you may already have in your pantry:
Blueberries and lemons complement each other perfectly.
- almond flour
- coconut flour
- baking powder
- eggs – large eggs at room temperature to bind all the ingredients together.
- coconut oil – You can use unsalted butter instead of coconut oil.
- vanilla extract
- xanthan gum
Sugar Free Lemon Glaze
- 1/4 cup powdered sweetener
- 1-2 tbsp fresh lemon juice
How to Make Keto Blueberry Scones?
- Combine dry ingredients: almond flour, coconut flour, baking powder, sweetener, xanthan gum, salt. Set aside.
- Beat the eggs, coconut oil, and vanilla extract with an electric mixer for about 2 minutes until bubbles form.
- Combine the dry ingredients with the wet ingredients.
- Use your hands to shape the dough into a circle about 1” thick. Cut into 8 triangles-shaped pieces.
- Bake the keto blueberry scones for 22-25 minutes or until lightly golden
- To make the sugar-free glaze whisk all the ingredients together and drizzle over the baked scones right before serving.
How to Serve Almond Flour Blueberry Scones?
Usually, scones are served with different kinds of jam. If you are looking for a quick low carb jam recipe, try the easy chia jam (ready in less than 10 minutes).
Another way to serve these scones is with lemon curd. It complements perfectly these blueberry scones. Be generous with the lemon curd!
Or you can add a scoop of your favorite keto vanilla ice-cream.
How Many Carbs are in Keto Scones?
These low carb blueberry scones are made with coconut and almond flour, which are the best replacements for wheat flour. Each serving has 8g carbs, 3g fiber, so 5g net carbs in this delicious low carb dessert.
Other Recipes You’ll love:
- Easy Keto Blueberry Bread – Low-Carb Recipe
- Quick and Easy Low Carb Keto Blueberry Muffins
- Raspberry Vanilla Keto Muffins
- Keto Strawberry Mousse – Low Carb Recipe
Keto Blueberry Scones with Lemon Glaze
- 1 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/3 cup Sweetener
- 2 eggs large
- 1/2 cup coconut oil melted
- 1 tsp vanilla extract
- 3/4 cup blueberries
- 1/4 tsp xanthan gum
- 1/4 tsp salt
Keto Lemon Glaze
- 1/4 cup powdered sweetener
- 1-2 tbsp fresh lemon juice
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a bowl combine dry ingredients: almond flour, coconut flour, baking powder, sweetener, xanthan gum, salt. Set aside.
- With a mixer beat the eggs, coconut oil, vanilla extract for about 2 minutes until bubbles form.
- Combine the dry ingredients with the egg mixture. Using a spatula incorporate the blueberries.
- Let the dough sit for a few minutes.
- Using your hands shape the dough into a circle about 1” thick and cut into 8 triangles shaped pieces.
- Gently move the keto blueberry scones onto the baking sheet.
- Bake for 22-25 minutes or until lightly golden and well cooked. Remove from the oven and let them cool down for a few minutes.
- To make the glaze whisk all the ingredients together and drizzle over the baked scones right before serving.
- Tip: Eat the scones while they are still a little bit warm. Store the leftover scones in an airtight container.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes:
Thank you so much! These came out so good, it’s nice to have a recipe that’s not just tolerable, but actually enjoyable.
Wow, that’s fantastic! Thank you and I’m super happy you liked the recipe 🙂
Made these tonight and they turned out amazing!!! The lemon drizzle was awesome and added another level of flavor.
Does it make a difference if the bluberries are frozen or fresh?
Frozen blueberries tend to be more watery. You can dust them with a tbsp of coconut flour before mixing it to the batter :). If you try this recipe, let me know how it turns out!
Wow, these are delightful! Thank you for a wonderful breakfast for the week!!
I love making these with frozen cranberries. Great for breakfast on the go and with tea or coffee.
Hi there!! Just a question before I make these, is there any substitute for Xanthan gum? I’m super excited to make these! Seems everyone loves them.
Can you use corn starch for the thinking for the blueberries ?
You can use 1/4-1/2 tsp xanthan gum because it’s low carbs and a great thickener!