These blueberry scones are not only delicious, they are also completely Keto-friendly! They 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!
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!
- 2 cups almond flour
- 1/3 cup Swerve sweetener
- 1/4 cup coconut flour
- 1 tablespoon baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 3/4 cup fresh blueberries
- 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.
What you need to know about making the best low carb blueberry scones
Adding a little extra almond flour or coconut flour to the dough if it is too sticky is a good idea. As a result of the blueberries seeping into the flour and breaking down, this is what happens.
It is completely optional to sprinkle granulated sweetener on top of the scones before baking them. Adding a little crunch is something I enjoy, but it’s up to you.
As an alternative to blueberries, you can choose other low-carb fruits, such as strawberries, raspberries, or blackberries, which are also low in carbs.
The best way to store and freeze keto blueberry scones
In order to store leftover scones, they should be placed in a refrigerator, completely covered with plastic wrap. As long as they are stored properly, they will keep for up to one week. In any case, if you allow the blueberries to blend into them for too long, they will turn into soggy mush.
You can freeze the scones for up to 6 months by placing them in Ziploc bags and storing them in the freezer.