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I’ve been making these keto blueberry scones for years. Prior to my clean eating days, 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. So truth be told, I was missing them a bit when I went low carb years ago… which is why these keto scones were one of the first things I made. They are bursting with fresh berries (and topped with a berry glaze!) and so much easier to make than you might think. Not only are these almond flour scones keto, but they are just 4 grams net carbs and made with wholesome ingredients like almond and coconut flour.
Enjoy these low carb scones with your favorite coffee or tea and a dollop of keto lemon curd for a slow weekend morning or enjoy them throughout the week. No matter if it’s Saturday or Monday, my paleo scones are sure to be a hit. (These days, I love them with bulletproof coffee.)
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. 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 easy blueberry scones are the epitome of that.
This paleo low carb scones recipe was originally published on June 18, 2016, and was republished in March 2020 to add better tips.
How To Make Keto Scones
This recipe for keto scones takes just 30 minutes! Make the keto blueberry scones, turn on the coffee, and grab a book – it’s better than the coffee shop! Here’s how we make them:
- Mix dry ingredients. In a medium bowl, whisk together almond flour, coconut flour, erythritol, sea salt, and baking powder.
- Mix wet ingredients. In a small bowl, whisk together coconut oil, almond milk, vanilla, and egg.
- Mix wet and dry ingredients. Fold the wet mixture into the dry until a dough forms – it should be pliable, but not crumbly or stiff.
TIP: If your dough is sticky, you can chill it in the fridge for about 20 minutes to make it easier to work with.
- Add blueberries. Fold in the blueberries. You can also experiment with other add-ins here, such as sugar-free dried cranberries or chocolate chips.
- Form the blueberry keto scones. Place the dough onto a lined pan and form a disk shape. Cut into 8 wedges and move them apart a bit so they aren’t touching.
- Make glaze for low carb scones. Puree coconut oil, powdered erythritol, and blueberries in a blender until smooth. Pour through a fine mesh sieve to catch blueberry skins.
TIP: Make sure to use powdered sweetener for the glaze, to avoid a gritty texture.
- Top keto blueberry scone recipe with glaze. When the scones are done baking, drizzle glaze and spread evenly. Cool completely.
TIP: Don’t move the scones while they are still warm – they will fall apart. Let them cool completely to firm up. You can always reheat if you prefer a warm scone.
Are Scones Keto Friendly?
Traditional scones are made with flour and sugar, so are not keto. But these keto almond flour scones definitely are!
Unlike traditional ones, these are packed with protein, fiber, and healthy fats… and no sugar. That means they’ll keep you full for a while, without the blood sugar spike.
Low carb keto scones for all!
Can Scones Be Made With Almond Flour?
Yes, scones can be made with almond flour and this almond flour scones recipe will show you just how easy, healthy, and delicious it is!
In fact, almond flour is my preferred flour for making the best keto scones. It’s perfect for getting the right texture and flavor. I did add a little coconut flour to improve the texture.
Can I Use Only Coconut Flour?
Not with this same recipe, no. Coconut and almond flour are not interchangeable, and using only coconut flour would require too many other changes. I can’t recommend it without testing.
It’s on my list to make you a recipe for coconut flour scones, but in the meantime, try coconut flour blueberry muffins.
Can I Use Only Almond Flour?
Probably, yes. You’d need to replace the 1/4 cup coconut flour in the recipe with an additional 3/4 cup almond flour instead (yes, it’s a lot more to convert), and may need to add an additional 1/4 cup, if the dough is too runny after that.
Let me know how it goes for you if you try this.
How To Store Keto Blueberry Scones
Store these low carb keto scones in an airtight container for 3-4 days.
Can You Freeze Almond Flour Scones?
If you won’t eat them within 3-4 days, the almond flour blueberry scones should be frozen. Store them in a freezer bag in the freezer for 2-3 months. Let them thaw at room temperature and reheat in aa 350 degree F oven if you want to warm them up a bit.
More Low Carb Scones and Breakfast Baked Goods
Once you’ve tried these keto friendly scones, I’ve got some other low carb keto bread and pastry recipes. Here are a few favorites that I think you’ll love:
- Fathead Bagels – One of the MOST popular recipes on my site. If you’re missing bagels on your keto diet, you’ve GOT to check this out.
- Almond Flour Biscuits – Serve with bacon, a fried egg, and avocado for a breakfast sandwich that’s satisfying and delicious!
- Low Carb Banana Bread – It’s bananas, but true! Yes, it is possible to make banana bread without bananas.
- Low Carb Pumpkin Scones – Perfect if you’re looking to make keto scones around the fall season.
- Fathead Cinnamon Rolls – There is little that fathead dough can’t do. These cinnamon rolls are shockingly delicious!
Tools To Make Paleo Scones
Tap the links below to see the items used to make this recipe.
- Small and Medium Bowls – You need multiple bowl sizes to make this keto recipe. This set will have the sizes you need.
- Baking Sheet – This is my go-to baking sheet, and it’s perfect for this keto scone recipe.
- Blender – This blender is the one I prefer to use. It will puree the glaze for these keto breakfast scones perfectly.
Keto Low Carb Blueberry Scones Recipe
Almond Flour Keto Blueberry Scones Recipe
Keto almond flour scones are bursting with fresh blueberries! You'll love this easy low carb keto blueberry scones recipe - just 4g net carbs and they taste like the real deal.
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Ingredients
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Scones
Glaze
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). 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.
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Place the dough onto the lined pan and form a disk shape, about 1in (2.5 cm) thick. Cut into 8 wedges (like a pie or pizza). Move the pieces about 1 in (2.5 cm) 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).
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Recipe Notes
Serving size: 1 scone
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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334 Comments
Claudina
1Amazing scones!!! I did the mix with butter instead of coconut oil since I prefer the flavor and I split the mix in 2 and did blueberry in one, chocolate chips in the other half. I don’t know which one I like best, they are just amazing. Love the flavor and texture of them. Thank you so much for putting amazing recipes out there!
Linda Plenert
1I love this recipe! So do friends and family, I add about 4 drops of DoTerra lemon oil with the vanilla, Yummy!
Brenda Clark
0What an excellent idea! Thanks for the recommendation!
JUDY ONEIL
0Why are “Keto” scones baked at 350 degrees while traditional scones are bake at 425 degrees?
Wholesome Yum D
0Hi Judy, Almond flour and traditional flour bake differently.
Tara
0I loved this recipe. It is very easy to make. I was missing my blueberry scones I would buy at my local coffee shop and these really hit the spot. I will definitely be making these again!vIf I had know these were this easy to make I would have been making my own long before now.
Tara
0Hi I really want to try this recipe . I don’t have almond milk can I substitute coconut milk instead? If so would that change the oil amount in the recipe?
Wholesome Yum D
0Hi Tara, Yes, you could use coconut milk as a substitute.
Nancy Norris
0I would love to make these ❤️🙂 BUT I have a supply of Besti crystallized Monk Fruit With allulose …….could I use that as the sweetner. I also have the Besti powdered monk fruit with allulose
Wholesome Yum D
0Hi Nancy, Yes, you could use Besti in this recipe. Make sure to use my Sweetener Conversion Chart to make sure you are using the correct amount.
Tina
0I made this as per the recipe but it wasn’t a dough, it was batter texture. Where did I go wrong?
Wholesome Yum D
0Hi Tina, Did you use Wholesome Yum Blanched Almond Flour or Wholesome Yum Coconut Flour? Those are key in this recipe to get the best texture.
Laurie
0These taste fantastic and easy and quick to make. I didn’t have almond milk so I subbed heavy cream instead. That’s the only change I made. It still worked but I had a question….
Do these get hard like a traditional scone if you use almond milk? I’m wondering if the cream kept mine too moist. Mine stayed together and baked fine (and stay together afterward too) but they’re more like a thick muffin consistency than hard scones I’ve had in the past. Granted, I don’t have THAT much experience with scones. I’m just curious. Either way, they taste fabulous and I’m THRILLED beyond belief at having another option than just eggs for breakfast. 😉 Thank you!!
Wholesome Yum D
0Hi Laurie, I have never used heavy cream in this recipe so it definitely could have made a difference in the texture.
Stephanie Edwards
0How long will these keep for? Didn’t have almond milk as my so had finished the last carton so used Greek Yoghurt – brilliant and so yummy. Omitted the sugar as I am sugar free. Plus I find the almond flour sweet enough
Wholesome Yum D
0Hi Stephanie, You can store these low carb keto scones in an airtight container for 3-4 days.
Laura
0Can I use frozen blueberries?
Maya | Wholesome Yum
0Hi Laura, Yes, you can, just add them to the recipe frozen. Don’t thaw first, or the scones can get wet/soggy.
Laurie
0Though, maybe important to note….if you make the glaze, warm up the blueberries first or they just all get frozen as the coconut oil hardens immediately. I made that mistake. 😉
Robin Burnite
0I just finished making these blueberry scones. I didn’t have almond milk and should have gone to the store because I used regular 1% milk and I think the dough was a little dry because of that. I did add more milk but still a little dry. They are delicious tho.
Linda Smith
0These are delicious and came together easily… no problems… I opted for melted butter instead of coconut oil and dusted with erythritol instead of the fruit glaze.
Sarah
0How long can I store these scones in the fridge without them going bad? If I want to store them for longer can I freeze them and then defrost them later when we want to eat them?
Wholesome Yum D
0Hi Sarah, You can find the storage instructions in the post above.
Linda Smith
0Can you substitute butter for coconut oil as you’ve mentioned in other recipes?
Wholesome Yum D
0Hi Linda, Yes, that would work.
Nathalie Briones
0Very tasty! Can’t believe it’s keto!
Linda
0Tasty but a little crumbly, which I’m finding is typical of low carb baking. I used to make lots of traditional scones with butter and cream. I’m curious why you don’t include more butter (or cream or buttermilk), since these add fat and not carbs? But enjoying eating these with a low carb smoothie!
Mira Srdanov
0Very Yummy, I love anything sweet or from the bakery, this is my favorite scone now!
I also have the wholesome yum cookbook, highly recommend it.
Diann Burk
0Just removing from the oven and the house smells wonderful. Cooling as instructed, because I don’t want to lose a crumb! What I liked so far is the recipe uses 1 egg, a reasonable amount of flour and “sugar”. This is delicious. A bit crumbly, will add a little more almond milk next time and set up a few minutes. My first homemade scone. TY for all the great recipes and your expertise. Keto keeps getting better.
Vicki Larsen
01/2 teaspoon of baking powder seems too little – do you mean 1 1/2 teaspoons? I’m afraid they won’t rise enough
Vicki
Wholesome Yum D
0Hi Vicki, This is the correct amount. Scones are not typically a fluffy dessert so they do not need to rise as much as other traditional baked goods.
Robyn
0Loved your wonderful recipe, it was my first time making scones! I used a whole cup of blueberries which made it very flavorful. Didn’t need the glaze on top. They did fall apart a little when making. Would adding a little more soy milk help this problem? Would the recipe work without using any sugar or sweetening? When storing is it best at room temperature? You didn’t mention refrigeration…Thanks so much!!!
Wholesome Yum D
0Hi Robyn, Store the scones in an airtight container for 3-4 days. I suggest not moving the scones before they are completely cooled to avoid crumbling. I also have never tested the recipe without sweetener, but if you try let me know the results!
Robyn
0They actually crumbled on the baking sheet before I put them in the oven, so would the extra soy milk keep them from crumbling? I also waited until they were cooled to put in the container but they still crumbled. So do you store them on the kitchen counter? Thanks : )
Wholesome Yum D
0Hi Robyn, It does sound like your dough was too dry, a splash more of milk may be needed. Yes, on the counter is fine in an air tight container.
Robyn Rosenkrantz
0I’m out of coconut flour can I make with JUST almond flour? Thanks : )
Wholesome Yum D
0Hi Robyn, Coconut flour is very absorbent, so if you are replacing it with almond flour, you will need quite a lot more to get a similar consistency. If you increase the amount of almond flour to 1 3/4 cups and omit the coconut flour, maybe even a little bit more, you should get closer to the correct dough to work with.
Susy
0I really needed these! These were delicious and easy to make. I didn’t even bother with the glaze, they were perfect without it!
Hala
0Hi, Thank you for the good tasty scones and for all the keto recipes.
Wholesome Yum A
0Are the metric measures accurate or are they an estimate with an online calculator? Especially when I bake I prefer using the weight of the ingredients as the end product is more likely to come out correctly.
Wholesome Yum D
0Hi Amanda, The metric ingredients are calculated from the US measurements. I only test recipes using the US customary measurements.
Denise
0Very tasty but it didn’t rise at all in the oven. Will make it again.
Jo
0Can I use regular sugar in this recipe? The person I am making them for does not care about the carbs. She is gluten free only.
Wholesome Yum D
0Hi Jo, Yes, regular sugar would work in this recipe. You will need less regular sugar as it is sweeter than erythritol, 2 tbsp should be about right.
Sumita
0Would the recipe work if I used butter instead of coconut oil? Apologies if you have already answered this one.
Wholesome Yum M
0Hi Sumita, Yes, feel free to use butter.
Betsy
0Made these again. This time with huckleberries and allulose and another hit! Thank u again.
Debbie Henry
0These were soooo tender, moist and delicious! I was too lazy to make the blueberry drizzle, so just used powdered erythritol and water to drizzle over top. Will definitely make again!
Toyin mafe
0Will there be a significant difference if I don’t add the glaze?
Wholesome Yum M
0Hi Toyin, Do you mean with the nutrition? No, skipping the glaze will still leave you with very similar nutrition. If you would like exact numbers, feel free to enter the recipe into an online recipe calculator, skipping the glaze, for the most accurate information.
toyin
0I was referring to the taste. im thinking about not doing the glaze to reduce sweetness or any after taste. Will the scone still be ok in terms of taste? Sorry I should have been clearer. Thanks for this
Wholesome Yum M
0Hi Toyin, Oh I see! Yes, the scones will still have a nice mildly sweet flavor without the glaze. The blueberries and their natural sweetness are really the star of the show in this recipe.
toyin
0You are awesome. Thanks
Alice
0Can I use powdered swerve in place of the erythritoll sweetener?
Wholesome Yum M
0Hi Alice, Yes, but you will need a different amount of sweetener. Use this sweetener calculator to determine how much you will need.
Lori Look
0I have Lakanto Monkfruit sweetener, which has erythritol. Can I use that in equal amounts or do I need to adjust? Thanks for your help.
Wholesome Yum M
0Hi Lori, No, you will need to use less than what the recipe calls for. Use this sweetener calculator to determine how much of your sweetener you will need to use for the recipe. Enjoy!
Marion
0This looks amazing. Can I substitute the almond milk with heavy cream?
Wholesome Yum M
0Hi Marion, Yes, but it will change the nutrition. Enjoy!
Mary
0I have not made this yet but thank you for the keto friendly recipe. I have missed my scones!
TheTamster
0Hi thanks so much for this recipe…I can’t wait to try it! Just a request to “give credit where credit is due”…the scone actually originated in the United Kingdom. Specifically England and Scotland. You have it listed as American.
Maya | Wholesome Yum
0Sorry about that! This was an unintentional categorizing error and I’ve fixed it.
CAT
0Hello, I just made these this morning. I haven’t tried them yet, but they smell yummy! Just wondering if I could use lupin flour instead of coconut flour? Would that make a good option?
Thank you.
Wholesome Yum D
0Hi Cat, There’s no direct 1:1 substitution for coconut flour, so I wouldn’t suggest using lupin flour in its place.
Maria Galvan
0The scones are delicious, I substitute the glaze sugar for monk fruit and wasn’t good next time I will make sure I use the recommended sugar, other than that they were very good and tasty.
Katrina
0What a great recipe! I subbed the egg with a flax egg, and the erythritol with allulose + 20 drops of monkfruit extract and for the first time in 12 years (of being gf) I have a gluten-free/egg-free/dairy-free baked good that is completely cooked through, moist and spongy, and doesn’t fall apart! I love it!!!
I also made these as lemon ginger scones by adding shredded ginger and lemon juice and they turned out great 🙂
Laurie
0How much lemon do you use? And do you just omit the blueberries? I’d LOVE to see this in a lemon flavor – can you share the changes please?? 🙂
Tara
0Well it’s in the oven. I can’t use coconut flour so I tried using extra almond. Definitely not the same consistency. It was difficult to cut into wedges. Fingers crossed it tastes better than it looks.
Any help with ratios and or substitutions for coconut would be appreciated.
Thanks
Wholesome Yum M
0Hi Tara, Coconut flour is very absorbent, so if you are replacing it with almond flour, you will need quite a lot more to get a similar consistency. If you increase the amount of almond flour to 3/4 cup (possibly a scant bit more than that) you should get closer to the correct dough to work with.
Tara
0Thank you. They ended up being delicious. But Going to make them again now with the proper amount!
Sorry I missed this info in your questions above!
Tara
0Does using all almond flour change the net carbs? I ended up using what you said plus 2 tbs. maybe could’ve even made it a full cup.
Also Just to note I only had either whole milk or cream so I chose cream. Thinking there’s a lot of fat I used 1 tbs of avocado oil instead of 2. Baked about 25 min they came out great! Still more moist than a scone. Maybe I didn’t even need the avocado oil?
Wholesome Yum M
0Hi Tara, Yes, using all almond flour in the recipe will change the net carb count. Feel free to enter your updated version of the recipe into an online recipe calculator to get accurate nutrition information.
Jenalee Marshall
0Too sweet. Fell apart even with letting cool. Overall a hit with everyone one. Made it plain wo blueberries
Emmy Barnett
0my bestie made these from me and then also made a variation using cranberries and dark chocolate very yummy perfect for my breakfast coffee mornings. i am learning to cook low carb because of my diabetes i am not full keto but keeping carbs at 100-130 per my Diabetes nutrtion and nurse. My 91 year old picky mom loved them as well Thank you!!!
Tami
0Oh, my! Delicious! I can’t believe these are low carb; the last time I had a blueberry scone that was this amazing….well, it was SO full of sugar that I felt horrible afterwards. Maya’s recipes are my go-to. My non-Keto-eating husband loved them, too!
Paige Powell
0These scones were so delicious, I’m making them again. It has taken me a long time to realize that I prefer scones over muffins. I like that “biscuit” crunch, but these are EASIER to make than biscuits OR muffins! The only substitute I made was to add 1/2 tsp. Stevia powder to the dry ingredients instead of the Eryth-whatever. –Paige Powell
Linda
0I’m not a baker and am just 1 week into Keto, so I don’t have all the proper ingredients (Erythritol) yet. Even made with my best-guess-in-the-amount of Truvia this was delicious! Can’t wait to make more of your recipes. This website was a great find!