Keto Blueberry Scones Recipe
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!
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 scones
Ingredients
- 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
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.