Free Printable: Low Carb & Keto Food List
Get It Now- How To Make Keto Scones
- Are Scones Keto Friendly?
- Can Scones Be Made With Almond Flour?
- Can I Use Only Coconut Flour?
- Can I Use Only Almond Flour?
- How To Store Keto Blueberry Scones
- Can You Freeze Almond Flour Scones?
- More Low Carb Scones and Breakfast Baked Goods
- Tools To Make Paleo Scones
- Almond Flour Keto Scones (Blueberry) Recipe card
- Recipe Reviews
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, Besti, 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 Besti, 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.
Almond Flour Keto Scones (Blueberry)
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.
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.
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In a medium bowl, combine almond flour, coconut flour, Besti, sea salt, and baking powder.
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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.
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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).
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂
Keto Low Carb Blueberry Scones Recipe
345 Comments
Julie
0Going to give these a try…was wondering if the glaze was a big part of the taste or can I not glaze the scones. I’m not big on any kind of glazes or frostings. Will the scones on their own, hold a good flavor?
Maya | Wholesome Yum
0Hi Julie, They are good without the glaze, too. Feel free to skip it.
Jaymey
0Made this with fresh peaches – YUM. Thanks for the recipe!
Maya | Wholesome Yum
0I love that you added peaches, Jaymey! Thank you!
Nelly
0Hello Kate-I used all almond flour and my scones turned out great! To be fair, I have nothing to compare to, but the all almond flour tastes delicious. I also used raspberries instead of blueberries.,.delicious end result 🙂
Maya | Wholesome Yum
0I am so happy you liked them, Nelly!
Sweetnovembr
0Hello! I love butter and I was wondering if there was a way to sub the coconut oil? In traditional scones, I believe the butter is added in cold chunks? Would I melt the butter for this recipe?? Thank you!
Maya | Wholesome Yum
0Yes, you can use butter instead of coconut oil. For this one, you can just melt it.
Christie Rivas
0Delicious scones! Simple ingredients. I used raw cane sugar and it came out just fine. This is definitely going to be a go to recipe of mine.
Maya | Wholesome Yum
0I love to hear that, Christie! Please come back again soon!
Josie
0Had anyone tried making with flax or chia egg? I don’t tolerate eggs. Thanks.
Maya | Wholesome Yum
0Hi Josie, I’m sorry, I haven’t tried that. Please let me know how it goes if you do!
Cindy
0This is the first time I have ever left feedback for a recipe. Your blueberry scone recipe was the best tasting, most satisfying, joyful experience while cooking and eating that I have ever had!!! It’s basically the first pastry I’ve eaten in months. It turned out so delicious that I really had to use my portion-control mindset to not eat two! My husband and children loved them, too (and they are not friendly to my low carb recipes). My scones looked like yours, they are bursting with freshness and buttery goodness, and I can’t wait to have my treat at 9 am tomorrow! THANK YOU very much. You’re an awesome cook! I also tried your doughnuts which were amazing, too. I bookmarked your site on my web bar and am trying your lasagna stuffed peppers today.
Maya | Wholesome Yum
0Thank you so much, Cindy! Your comment truly made my day. I hope you’ll like the other recipes as much as this one!
Celene
0Looks yummy! Can’t wait to give it a try.
Maya | Wholesome Yum
0I really hope you like it, Celene!
Polina Reinhold
0Thank you for the recipe! I tried making it and I have a question: does it really call for 3 tablespoons of erythritol? Or teaspoons? It’s 4 g carbs per teaspoon. Our son is on a low carb diet, so that does make a difference. I added teaspoons and it was sweet enough. My scones turned out rather gray. must depend on the brand of the almond flour.
Maya | Wholesome Yum
0Hi Polina, Yes, it’s 3 tablespoons of erythritol but you can use less if you want them less sweet. Erythritol can usually be omitted from carb count because our bodies don’t metabolize it. I have personally tested using a blood monitor and it does not affect blood sugar.
Kate
0Was wondering if I could just use almond flour instead of almond flour and coconut flour?
Maya | Wholesome Yum
0Hi Katie, Sorry, no. The recipe would need other modifications to do that, and I haven’t tested to say specifically what would need to change.
Jennifer
0I subbed 1/2 c of flaxseed meal for the coconut flour and they were perfect.
Maya | Wholesome Yum
0Good to know – thanks, Jennifer!
Robin
0Thank you for this delightful recipe.
I used fresh squeezed orange juice instead of almond milk and dried cranberries instead of blueberries. I also used coconut sugar instead of Xylitol. My scones came out perfect and taste yummy.
Maya | Wholesome Yum
0I am so happy you liked the scones, Robin!
Nicolette
0I followed this recipe with the only changes I made being strawberries for the blueberries and coconut sugar for the sugar. They are very good. When shaping mine to the same thickness and size as the picture, I only was able to get 4 scones, which doubles the calories per serving, and it took about 15-20 minutes longer to cook through. Overall really happy with the recipe. Thank you!
Maya | Wholesome Yum
0Hi Nicolette, If you just cut it into 8 pieces like a pie, you’ll always end up with 8 scones. If they took longer to cook through, most likely they were thicker than mine. I’m glad you still liked the recipe!
Kimberlee
0BEST KETO TREAT I HAVE MADE YET!! Thank you so much for sharing!! I did have to sub heavy cream for the almond milk because it’s what I had and I also added some lemon zest and juice. Such a delicious scone recipe. THANK YOU THANK YOU THANK YOU! <3
Maya | Wholesome Yum
0I am so happy you love the scones, Kimberlee! Have a great day!
Kim
0I used frozen blueberries and my scones were very moist..
Maya | Wholesome Yum
0Hi Kim, Did you thaw the blueberries first? If you do that they will be too moist – better to just use them frozen. Other than that, it may be that the scones needed to bake for longer. Hope you still liked them!
Kim
0Yes they were starting to thaw. I did bake them longer but they were still very moist and crumbled. I let him sit and they hardened up a bit. But still very delicious. I will try them again.
Grace
0I made these just as written. They were perfect. I served them at my Royal Wedding viewing party! I also posted a picture of my results on my Pinterest with the URL to your site. Thanks a million!
Maya | Wholesome Yum
0I am so happy you liked the scones, Grace! That party sounds so fun!
Sharon
0Made these to watch the Royal Wedding (Megan and Harry!!!) Turned out beautifully. No problem with being too dry. I ate three pieces and my husband ate the rest – not knowing they were made out of nut flours!
Maya | Wholesome Yum
0What a perfect way to watch the Royal Wedding, Sharon! I am so happy you liked them!
Amy
0Do you think I could mix up this dough tonight, then bake in the morning? Looks perfect for watching the Royal Wedding tomorrow!
Maya | Wholesome Yum
0Hi Amy, Baking powder reacts once mixed with wet ingredients, so I wouldn’t recommend making the dough the night before. But, you can mix the dry and wet ingredients separately the night before, and just fold them together and bake in the morning.
Caryl Kauffman
0Can I sub some other oil for the coconut? I’m low carb for a health issue and I’m supposed to avoid coconut oil. Thanks.
Maya | Wholesome Yum
0Hi Caryl, You can use butter instead of coconut oil if you’d like. Coconut oil is totally low carb though, is there some other reason you need to avoid coconut oil?
Andrea
0These taste amazing! I think I may not have had the dough moist enough though. They were very dense and didn’t seem to rise like your pictures that you have posted. Do I just need to add extra almond milk next time?
Maya | Wholesome Yum
0Hi Andrea, I’m glad you liked the taste. The scones do not rise much, they just need to be shaped to be fairly tall. You can try a little extra milk but scones are usually dense and not fluffy… more milk would probably make them more similar to muffins.
Therese
0I’m new to Keto and still don’t like almond flour, but these were very good. Instead of your glaze, I used Splenda Naturals and fresh squeezed lemon juice. Thanks for the recipe!
Maya | Wholesome Yum
0Hi Therese! I am glad you liked them!
Wendy Bauer
0I’ve made (and love) the blueberry, last night I took another person’s suggestion and also made a cranberry orange batch. I used frozen cranberries chopped into bits in my hand food chopper and a full teaspoon of orange extract in place of vanilla extract. Rather than glaze, I spread about a tablespoon of cream cheese on each piece just before eating…so delicious!
Maya | Wholesome Yum
0Thank you, Wendy! Looks like I’ll need to post a cranberry orange version this fall.
Kim
0Is there any way to make these without almond flour? There’s a tree nut allergy in my family and I’d love to make these, but am not sure what to sub the almond flour with. Thanks!
Maya | Wholesome Yum
0Hi Kim, I haven’t tried but they might work with sunflower seed meal (finely ground sunflower seeds). You might taste a little bit of that flavor in them but it should work in the same amount to replace the almond flour. Let me know how it goes if you try!
Wholesome Yum A
0Made these this morning. Very easy and tasty. Love the texture as well as the flavor. I did add cinnamon to the dry ingredients and made a cinnamon glaze instead of the blueberry. Will definitely make these again. Better and easier than paleo pancakes!
Maya | Wholesome Yum
0I am so happy to hear that, Amanda! Thanks for stopping by!
Stacy
0I enjoyed this recipe very much. I made a few changes by adding lemon zest to the batter and making a lemon glaze rather than blueberry, but your basic recipe is excellent. I can see easily changing the add-ins to make a delicious variety of scones. My non-keto daughters enjoyed this recipe as well, which is always my measure of a truly great recipe.
Please add a “jump to recipe” option on your posts. I understand the reason behind all the ads, but the overwhelming number of them keeps me from coming to your blog more often. I simply want to refer to your recipes not scroll endlessly through ads to get there.
Maya | Wholesome Yum
0Thank you, Stacy. I’m glad you and your daughters liked the scones. I do plan to play with the recipe more to make other variations.
I understand your concern about the ads. It’s always a balance as they help support my family and allow me to provide recipes to you for free. But, I also care about you as a reader and your experience. I try to provide value throughout the post, and often offer tips there in addition to the recipe card. I will work with my advertisers to see if reducing ads might be possible. I appreciate your feedback.
DebbieH
0These were amazing! I am making them for the second time today. (I added walnuts this time with the blueberries!) I also just cooked the glaze all together in a pan and it worked great. We don’t mind the blueberry skins. I freeze them right after making them on a plate then put them into a baggie. They are awesome right out of the freezer. Thank you so much Maya for sharing these with us!
Maya | Wholesome Yum
0I a so happy you liked them, Debbie! Thanks for stopping by!
Michelle
0Did you happen to double your recipe and take your photos? Not sure what I did wrong but mine are half the thickness of yours. Sadly. Bummer!
Maya | Wholesome Yum
0Hi Michelle, No, the photos are always the actual recipe as written. The scones will end up close to the same height after baking as they are before, so it’s just a matter of shaping them to the size/shape you want before baking. I hope you still liked the taste, though.
Amy Cook
0Hi! From someone very picky, kudos!! These are amazing. They do have a bit of a coconut flavor on the back end so I might also try replacing the coconut flour for more almond flour but if it doesn’t work out I don’t care! I will still make these. Great job; I love these!
Maya | Wholesome Yum
0Thank you, Amy!
Trisha
0Hi there, Do these have to be stored in the refrigerator? I made them and I absolutely love them. I’m a huge fan of your site. Now going to be trying more stuff from here this week. Thanks again.
Maya | Wholesome Yum
0Hi Trisha, You can keep them at room temperature for about a day, but the fridge is best for any longer.
Sandy Romero
0Can you use frozen blueberries instead of fresh?
Maya | Wholesome Yum
0Hi Sandy, yes, that should work just fine.
Sandy Romero
0Can you use frozen blueberries?
Maya | Wholesome Yum
0Hi Sandy, yes, I’m sure that would work just fine.
Savi
0Thank you for the recipe. Easy to make and the scones turned out quite nice. Will definitely make again soon.
Maya | Wholesome Yum
0Thank you! I’m glad you liked them!
T. Brown
0I bought the best blueberries at my favorite fruit stand and this recipe was perfect! So easy to make and very delicious!
Maya | Wholesome Yum
0Thank you, I’m glad you liked them!
Jess N
0This recipe looks amazing but i’m not a huge fan of blueberries. I would love to make this with cranberries and orange (my favorite combination). For the glaze, would you recommend using orange juice or extract and how much? I cant seem to find a good recipe anywhere but this looks perfect, just swapping out the vanilla and blueberries for my cranberries and orange.
Maya | Wholesome Yum
0Hi Jess, Cranberry orange sounds delicious! I’d recommend orange extract for the glaze if you wanted to keep the scones low carb. Start with just a tiny bit, like 1/8 tsp and adjust to taste, since fruit extracts are very concentrated. You could also add some orange extract to the batter itself. I would estimate 1/2 tsp for the whole batch. Let me know how it goes if you try it!
Jess
0These turned out amazing. I ended up doing a 1:1 replacement with the orange extract for vanilla and 1/4 tsp for the glaze. This recipe is so easy and my boyfriend loved the scones as well. He normally complains about scones being too dry and these turned out perfect.
Thanks!
Maya | Wholesome Yum
0Thank you, Jess! I’m glad you both like them!
Stacey Hainsey
0Let 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
0Thank you, Stacey!
Colleen Taliaferro-Starling
0Do you know how much coconut sugar (or maple syrup) I would use in place of Erythritol?
Maya | Wholesome Yum
0Hi 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!
Amy
0What can I use instead of coconut oil and coconut flour? I’m allergic to coconut!
Maya | Wholesome Yum
0Hi 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!
Debbie
0Hi. What can I use instead of the coconut flour? I find the taste of coconut overwhelming.
Maya | Wholesome Yum
0Hi 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.
Deb
0The 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
0Thank you, Deb! Yes, you can make them without the almond milk to make them denser.
thegreensheep
0I’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
0Thank you! I need to try these with some variations, too.
Donna
0I 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
0Hi Donna, These would be an S. Thanks for asking!
Sarah
0Can another flour be substituted for the almond flour? My sister has nut allergies.
Maya | Wholesome Yum
0Hi Sarah, Sunflower seed flour would probably work, but just a warning – they might turn green in color.
Chrystalyn
0Can I use regular milk versus the almond milk?
Maya | Wholesome Yum
0Hi Chrystalyn, Yes, you can! Any kind of milk will work, it would just change the nutrition info a bit.
Luke
0I 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
0Thank 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.
Melissa Vance
0Can you replace the coconut flour with something else?
Maya | Wholesome Yum
0Hi Melissa, Unfortunately the coconut flour doesn’t have a good replacement in this recipe, since it absorbs so much more moisture than other flours.
greytkilroy
0I 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
0I’m so glad you liked them! Blanched almond flour adds that finer texture for scones.
Tasha
0These look incredible, Maya! Pinned & Yummed!
Maya
0Thank you so much, Tasha!
Renee Kohley
0These look lovely! We pick 70 pounds of blues every July – I will have to try this!
Maya
0Thanks, Renee! That’s a lot of blueberries. So many great things to be made with them!
Shreya @delightmytummy
0This is so delicious! Definitely making these tomorrow, hope they turn out as good as yours! Thanks for the wonderful recipe!
Maya
0Thank you, Shreya. Let me know what you think of them!
Edna
0Wow. Love scones. Love blueberries. Definitely making these this week. Thanks Maya.
Maya
0Thank you, Edna! Let me know how you like them!
athleticavocado
0These are low carb? Wow they look incredible!! I love the addition of the glaze!
Maya
0Yes, 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.