This post may contain affiliate links. I may earn a small commission from purchases made through them, at no additional cost to you, which helps keep this content free. (Full disclosure)
When I first started baking, one aspect of the process that was always fascinating to me was how the same combination of ingredients could result in completely different products, depending on what you do with them. For example, you can use the same ingredients to make muffins, scones, pancakes, cookies, biscotti, or even a cake! It’s just a matter of ratios, oven temperature, and how you shape the batter or dough. These low carb scones are the epitome of that.
Being a scientist at heart, I love to experiment and figure out how things work, so it’s truly rewarding for me to see how changing different variables transforms the end result. Even given the same ingredients, you can make the mixture dense or runny, thick or thin, enclosed or out in the open, split into small portions or one large one, and so on. That doesn’t even begin to cover the possibilities that emerge when you begin swapping ingredients.
So many options!
Prior to my clean eating days, I always loved blueberry scones from coffee shops. Curling up with a hot latte, a crumbly scone, and a good book my laptop (who am I kidding?) was the perfect way to spend a morning off. Or an afternoon or evening. Give me coffee and scones any time of day, really.
I had assumed that blueberry scones would be difficult to make and guaranteed to be unhealthy. How could something so delicious be any other way? It turns out, I was wrong about both. Making low carb scones is actually very similar to make muffins, but the batter/dough is a little thicker, and instead of pouring it into muffin cups, you just shape it into a disk and cut into wedges prior to baking.
Easy, peasy!
Blueberry scones have always been my favorite. The best part is the fresh blueberries that have burst ever so slightly.
Delicious.
I’m actually so excited about blueberry season that my scones are double blueberry scones. They are packed with juicy blueberries inside and have a blueberry glaze on top! You can omit the glaze if you want to make these even faster, but I highly recommend including it because it really makes these sugar-free scones extra special.
This low carb scones recipe is a great staple to make over the weekend and enjoy for breakfast throughout the week. They taste like a treat, but unlike traditional scones, they are packed with protein, fiber, and healthy fats. That means they’ll keep you full for a while, without the blood sugar spike.
Who needs the carbs, anyway?
Glazed Blueberry Low Carb Scones (Paleo, Gluten-free):
Pin it to save for later!
| Servings | Prep Time | Cook Time |
| scones | 10 minutes | 20 minutes |
| Glazed Blueberry Scones (Paleo, Low Carb) These paleo, low carb scones are bursting with juicy fresh blueberries and topped with a natural blueberry glaze. Can't beat sugar-free blueberry scones!
|
- 1 cup Almond flour
- 1/4 cup Coconut flour
- 3 tbsp Erythritol (or any granular sweetener of choice)
- 1/2 tsp Gluten-free baking powder
- 1/4 tsp Sea salt
- 1/4 cup Unsweetened almond milk
- 2 tbsp Coconut oil (melted)
- 1 large Egg
- 1 tsp Vanilla extract
- 1/2 cup Blueberries
- 1 tbsp Coconut oil (melted)
- 1 tsp Erythritol (or any granular sweetener of choice)
- 2 tbsp Blueberries
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, combine almond flour, coconut flour, erythritol, sea salt, and baking powder.
- In a small bowl, whisk together coconut oil, almond milk, vanilla extract, and egg. Fold the wet mixture into the dry until a dough forms. (The dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if it's dry.) Fold the blueberries into the dough.
- Place the dough onto the lined pan and form a disk shape, about 1 inch thick. Cut into 8 wedges (like a pie or pizza). Move the pieces about 1 inch apart. Bake for about 18-22 minutes, until golden.
- Meanwhile, prepare the glaze. Puree the glaze ingredients in a blender. Pour through a fine mesh sieve to catch (and discard) the blueberry skins. When the scones are done baking, drizzle the glaze over them and spread evenly. Cool completely (scones and glaze will firm up as they cool).
Net carbs per scone: 4g
| Print recipe |  Yum |
You'll love my low carb cookbook & meal plans!
- LOW CARB MEAL PLANNING STARTER KIT: 7-day low carb meal plan, printable templates, shopping list, recipes, and more!
- 30 DINNERS IN 30 MINUTES COOKBOOK: 30 easy low carb recipes, all under 30 minutes to make and 10 ingredients or less!
Want to use a different sweetener? Check the natural low carb sweeteners guide & conversion chart!
Want more low carb, gluten free ideas for baked goods? Try these:
athleticavocado says
These are low carb? Wow they look incredible!! I love the addition of the glaze!
Maya says
Yes, they only have 4g net carbs and 160 calories each. The glaze really makes them amazing! Thank you so much for your repeat visits and comments.
Edna says
Wow. Love scones. Love blueberries. Definitely making these this week. Thanks Maya.
Maya says
Thank you, Edna! Let me know how you like them!
Shreya @delightmytummy says
This is so delicious! Definitely making these tomorrow, hope they turn out as good as yours! Thanks for the wonderful recipe!
Maya says
Thank you, Shreya. Let me know what you think of them!
Renee Kohley says
These look lovely! We pick 70 pounds of blues every July – I will have to try this!
Maya says
Thanks, Renee! That’s a lot of blueberries. So many great things to be made with them!
Tasha says
These look incredible, Maya! Pinned & Yummed!
Maya says
Thank you so much, Tasha!
greytkilroy says
I have made two batches of these in the past week and they’re amazing! I used almond meal the first time around and they were delicious, but almond flour made them even better. They go right along with “The Fast Metabolism Diet” (phase 3) and feel utterly sinful. Thank you for developing and sharing such a treat!
Maya | Wholesome Yum says
I’m so glad you liked them! Blanched almond flour adds that finer texture for scones.
Melissa Vance says
Can you replace the coconut flour with something else?
Maya | Wholesome Yum says
Hi Melissa, Unfortunately the coconut flour doesn’t have a good replacement in this recipe, since it absorbs so much more moisture than other flours.
Luke says
I used 1/2 cup whey protein powder instead of 1/4 cup coconut flour and was really pleased with the results. Very good recipe, a delicious keto friendly treat.
Maya | Wholesome Yum says
Thank you for sharing, Luke! Coconut flour can be hard to substitute for, so it’s good to know that this swap works for this recipe.
Chrystalyn says
Can I use regular milk versus the almond milk?
Maya | Wholesome Yum says
Hi Chrystalyn, Yes, you can! Any kind of milk will work, it would just change the nutrition info a bit.
Sarah says
Can another flour be substituted for the almond flour? My sister has nut allergies.
Maya | Wholesome Yum says
Hi Sarah, Sunflower seed flour would probably work, but just a warning – they might turn green in color.
Donna says
I love blueberry scones! Wondering though… I do THM, would these be an E or S? Don’t know if you’re familiar with THM.
Maya | Wholesome Yum says
Hi Donna, These would be an S. Thanks for asking!
thegreensheep says
I’m just a month or so into THM and have loved to bake all my life–so find myself trying new recipes that my husband will think taste just as great as I do. I found the link to your page through Pinterest and baked these this morning (using strawberries as that’s what I had). They turned out GREAT! I might try to make an orange one as well, since I have always loved Panera’s orange scones :). Thank you, Maya!
Maya | Wholesome Yum says
Thank you! I need to try these with some variations, too.
Deb says
The dough was lovely to work with – no need for extra almond milk. I like my scones a bit denser. It was very light and airy. I will make it again with some lemon zest and add raspberries plus blueberries. Thanks for experimenting on our behalf!
Maya | Wholesome Yum says
Thank you, Deb! Yes, you can make them without the almond milk to make them denser.
Debbie says
Hi. What can I use instead of the coconut flour? I find the taste of coconut overwhelming.
Maya | Wholesome Yum says
Hi Debbie, Have you tried this particular recipe? It has just a little coconut flour, so you can’t really taste it. But, I’d suggest using butter instead of coconut oil to avoid any slight coconut flavor. If you still want to remove the coconut flour, the recipe would need other modifications since coconut flour is so absorbent. Let me know how it goes if you try something different.
Amy says
What can I use instead of coconut oil and coconut flour? I’m allergic to coconut!
Maya | Wholesome Yum says
Hi Amy, You can easily use butter instead of coconut oil. The coconut flour is more tough to substitute, since it absorbs much more moisture than any other flour. You could try replacing the 1/4 cup coconut flour with an additional 1 cup almond flour (you need a lot more to compensate for the moisture difference), but I haven’t tried it and can’t guarantee the results. Let me know how it goes if you try it!
Colleen Taliaferro-Starling says
Do you know how much coconut sugar (or maple syrup) I would use in place of Erythritol?
Maya | Wholesome Yum says
Hi Colleen, Yes, you can use the same amount of coconut sugar. Coconut sugar would work better than maple syrup, since it’s granulated just like the erythritol. Hope that helps!
Stacey Hainsey says
Let me tell ya… these Blueberry Scones are delicious! I made a batch yesterday. I didn’t have erythritol, so I used a little Splenda instead. My family actually liked it.
Maya | Wholesome Yum says
Thank you, Stacey!