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
346 Comments
Judy
0These are really great! We love them, even without the glaze!
I’m wondering if my “dough” needed more almond flour after mixing. It was more like a thick batter. That made it VERY hard to move them apart after cutting. I had to wet the pie server so it wouldn’t stick to the pieces
I might try making a glaze with Lakanto confectioners sugar.
syl
0Thank you, Maya! This is one of the best keto recipes out there. I made it without the glaze and added a little bit of stevia in addition to the Erythritol already called for in the recipe. The scone came out very similar to the non keto version. Even my nonketo family enjoyed them.
Grace
0Lovely scone even without the glaze.. very foolproof! Thank you very much for this lovely recipe.
Yasmin Ortiz
0These are amazing, I’ve made them
Multiple times.
Sunni Jeffers
0These are really good. Even my husband, who is NOT following low carb, loved them.
Kim
0Made these. The 1st batch I made according to the recipe. The 2nd batch I added lemon zest and lemon juice to the glaze. SOOOOOOOO good. My picky eater asked me to make them again.
Maria Trujillo
0Would it be possible to add xantham gum??
Wholesome Yum A
0You could, Maria, but just a sprinkle. Too much would make these scones rubbery instead of crumbly.
Michelle Rensburg
0Hi there. Your recipe looks great! I just wanted to know though:
Why do you use Almond milk instead of Coconut cream/milk? Do you think it would be an alright substitute?
Also, can I use coconut flour instead?
Thanks!
Wholesome Yum A
0Hi Michelle, you can substitute coconut milk if you like. Unfortunately, you can’t substitute coconut flour 1:1 here.
Kristen
0I don’t have almond milk on hand, would regular milk or heavy cream work? Thank you.
Wholesome Yum A
0Yes Kristen, either should work. You might have to think out the heavy cream a bit if you choose that option.
Sarah
0Hi,
I made these blueberry scones today. I don’t know what I was expecting but these were great! The only thing I didn’t like was the glaze. Next time I am doubling the recipe and trying an egg wash and sugar on half of the recipe and a different glaze on the other half.
Thanks for such great recipes.
Sarah
Greta CONROY
0These were amazing! If I didn’t make them myself I wouldn’t believe these are flour and sugarless!
Kayley
0Hello,
I’m wondering if you can just use coconut flour for the recipe?
Thanks!
Kayley
Wholesome Yum
0Hi Kayley, I wouldn’t recommend that. Your scones would be much too dry.
Meimei
0How long do they last in the freezer? Thinking of doing this for my lunchbox at work. Reheat in microwave or oven from frozen?
Wholesome Yum A
0Hi Meimei, these should last for at least a month frozen (probably longer). Oven would be best for reheating.
Alisa Smith
0I made these today and loved them. Used butter instead of coconut oil. Also, added lemon juice to batter and glaze. And added almond extract to batter and chopped pecans on top of glaze. One of the best keto recipes I’ve tried. Want to try pretzels next.
Anna
0I used coconut milk and it didn’t seem to really rise or cook or look like yours? Has anyone tried this is there something different in binding with almond milk, I see some people didn’t have rise also what could be the problem here? I ended up throwing it out batter that tasted great, so I didn’t know if cooking it longer would have made a difference. Any insight? I’m going to try making it again tomorrow. It looked the same going into the oven as it came out. Sigh.
Wholesome Yum
0Hi Anna, I’m so sorry it didn’t work for you. My best guess is that your baking powder wasn’t fresh enough.
Eileen
0Can you double this recipe?
Maya | Wholesome Yum
0Hi Eileen, Yes, absolutely!
Rachel Rothenberg
0Hi –
Can I use coconut sugar to replace the erythritol? I don’t think I have any on hand. It has such a small amount that I’m not overly concerned about the sugar issue. But I am looking for a delicious gluten-free, healthy scone. Hope this is it!
Rachel
Maya | Wholesome Yum
0Hi Rachel, Yes, you can! As long as you are ok with that amount of sugar, from a recipe standpoint it will work fine.
Jane
0When I put the melted coconut oil into the wet ingredients it hardened. Are you suppose to use room temperature ingredients?
Maya | Wholesome Yum
0Hi Jane, Usually this doesn’t happen for me but you’re right that the cold ingredients were likely the reason. You can use room temperature ingredients to be on the safe side.
Kelly
0I can’t have eggs…I’m allergic. Do you have a recommendation for making them without eggs?
Wholesome Yum
0Hi Kelly, a flax or chia egg might work, but I haven’t tried it so I don’t know for sure. Let me know if you give it a try!
Deeba Fallahzadeh
0Made this for my pregnant sister, and she LOVED it! I baked it for 45-50 minutes and they turned out perfectly golden
Shari
0I made these with barberries and orange zest (no glaze) and they were good. Wondering if I can use butter instead of coconut oil? I love buttery tasting scones.
Maya | Wholesome Yum
0Thank you, Shari! Yes, you can use butter instead of coconut oil.
Bern
0Can you make a batch in advance and freeze them, only defrost and bake when you want to have one?
Wholesome Yum
0Hi Bern, you should be able to freeze finished scones.
Sharon
0Can you freeze the scones? I am hosting a ladies brunch and looking for something I make ahead and freeze.
Maya | Wholesome Yum
0Hi Sharon, Yes, absolutely!
Jennifer
0I wanted scones to have with keto jam and clotted cream so I made this recipe with butter instead of coconut oil, no fruit, then formed 4 individual scones. Cooked for the recommended time. Absolutely devine and so easy to make. Thank you
Dree
0So delicious! Another winner Maya! I added a little lemon juice and rind to the glaze. Yummy!
Jennyb
0Oh, my! I had some blackberries and used those instead of the blueberries. Made a glaze with lemon juice and powdered erythritol. YUM!
Susan
0THIS IS A TERRIFIC RECIPE — thank you!! YUM YUM YUM! For me, no idea why, dough was too sticky to cut into pizza pieces so I popped it in the freezer for about 15 minutes and it was smooth sailing from there. Needed to cook a tad longer but so what. They are beautiful and delicious! Just the right amount of sweet and lovely consistency.
Dawn
0Made the scones today only used 1 cup choc chips since that is what I had in the house instead of blueberries, awesome! Can’t wait to try blueberries!
Brandi Miss
0These scones were surprisingly easy to make and quite delicious!! I love them!!
Debbie
0These were really delicious! Thank you for the recipe and the time and effort you put into this. For my glaze, the frozen blueberries that I used solidified the coconut oil in my blender. That was an experience! Lol. I only wish I’d seen the comment from the lady that put lemon in hers. I’ll have to try that next time. Super great recipe!!
Jan
0Does the baking powder have to be aluminum free?
Maya | Wholesome Yum
0Hi Jan, It doesn’t have to be but I only use aluminum-free.
Jolyn
0These were actually very good!
Shirle
0Wow – I made these for a group of friends and everyone was so impressed with the taste – 5 stars for sure!
Amber
0This recipe looks delicious. Any way to add protein power to these?
Maya | Wholesome Yum
0Hi Amber, I’m sure you can but I haven’t experimented with that to give specific measurements.
Rene
0I make these and cut them into biscotti, bake for 10 minutes then flip and bake another 15 minutes, flip again and let dry in the oven 🙂
Tracy
0I made these yesterday and they were FABULOUS!!!! I only added 3 tsp. of Pyure (since I didn’t want them too sweet), along with the zest of one lemon and the juice of one half of the lemon. This recipe is wonderful as is or a great base recipe for other things like raspberries, lemon poppy seed or even SF chocolate chips!! I want to try it as a biscuit with gravy. There are so many things you can do with this recipe. It’s DELICIOUS!! It doesn’t taste ‘low carb’ at all! 😀
Mel
0Can I use frozen blueberries or raspberries?
Maya | Wholesome Yum
0Hi Mel, Yes, you can. Do not thaw them – just use frozen.
Lillian
0I have a friend who is allergic to almonds. Is there a way to make these with only coconut flour?
Maya | Wholesome Yum
0Hi Lillian, No, sorry, they won’t work with just coconut flour. Can your friend have other nuts? If so, a nut meal from different nuts is a better option. Or sunflower seed meal.
Deirdre
0This is such an amazing recipe! Thank you so much! Scones are a staple in our house (I’m in Ireland), so I’ve really missed them since starting keto in August last year.
I’ve made this recipe twice now, first time with blueberries and last night with raspberries. (I didnt do the glaze, but they are still amazing without the glaze). Both options taste fantastic.
This recipe is SO quick and easy, I’m definitely going to make these regularly!
Kay
0Awesome.. making 2nd batch..doubling to freezer. Cashew butter is yummy with them.
Patricia
0I love scones and these were very good. I cannot have eggs but I sub with flax egg and I am happy with that. Just bake a little longer.
Nancy
0Oh my gosh these were delicious but I had a consistency issue. Instead of 3 T of swerve I used 6 packets of whole earth monk fruit/stevia blend. It was too runny so I added 2 T almond flour and 1t of coconut flour. The batter was too loose and flattened almost like a cookie. Any other suggestions I could have done?
Also the glaze did not blend in my vitamin because the amount was too small. Still delish but nothing like your pics but may be because of the sweetener. Thanks for the fab recipe!!! Your sweetener conversion chart and tips were very helpful!
Wholesome Yum L
0Hi Nancy, glad you thought the recipe was delicious. Watching the video may help with learning how to make these scones.
Heather Vincent
0I made these tonight using hazelnut flour in place of almond flour because I was running low and used maple extract and pecans as my add-ins. Other than being slightly grainy d/t the flour these were perfect! This is an awesome base recipe and I will be trying other variations soon. Thanks for sharing!!
Jonas Cohen
0I noticed in one of the comments that if you use frozen berries you should NOT defrost them first. Oops. Perhaps that was my mistake?
Maya | Wholesome Yum
0Hi Jonas, Yes, that was definitely it then! Defrosting the berries first would make them very wet and they’ll make the end result too wet. Next time try with either fresh blueberries or frozen blueberries without thawing.
Jonas Cohen
0Hi. I made these and they were delicious. However I’m a very unskilled baker and the finished product in appearance and consistency didn’t seem right. They turned very dark from the juice of the berries and they were very moist (more so than I think a scone usually is), and they tended to fall apart when picked up. They wouldn’t hold their shape. I baked them for 21 minutes. Should I have left them in longer? Was my dough too moist? I added about 3 tsp of almond milk because the dough seemed too dry. A proper scone like the one in the video seems to me to be more of a biscuit with a crumbly mouth feel. What did I do wrong? Thanks so much
Andrea
0Love this recipe! I have made these with blueberries, strawberries and mixed berries always tasty. I have even cut out the stevia and they taste GREAT! We love your pancakes too!!
Maya | Wholesome Yum
0I am happy you liked the scones, Andrea! Thanks for stopping by!
Maureen Barnett
0Hi Maya I’m very new to the low carb recipe scene but being diabetic i have to try. I found your lovely recipe a few days ago and tried it out today. Being in the UK I printed off the metric quantities. I couldn’t believe the quantity of sweetener needed 44.3g so I halved it. The scones turned out lovely but still o so sweet. Far too sweet. So I checked the American quantities which are 3 tbsp. How can 3 tbsp convert to 44.3 g. I use Stevie is this so very different to what you use. Please help
Regards
Maureen
Maya | Wholesome Yum
0Hi Maureen, The quantity of sweetener is based on the sweetener used in the recipe, which is erythritol. You would need way, way less if you use stevia, and it depends on the brand (how concentrated, does it have a filler, etc). Check my sweetener guide for conversions – there is also a calculator coming soon to that page so you’ll be able to convert by grams.
KetoK
0If I wanted to use frozen blueberries, should I defrost them or put them in the batter frozen? Thanks!
Maya | Wholesome Yum
0Don’t defrost them. Put them in the batter frozen.
Lynnita
0I made these yesterday for a few friends. We all loved them. I did not have plain erythritol so I used THM gentle sweet. They turned out great. My glaze did not stretch as far as yours. I barely got a few smears on each. I will double the glaze next time.
Ty so much, I love scones!
Maya | Wholesome Yum
0I am so happy that you liked the scones, Lynnita! Please come back again soon!
Anne
0What are nutrition facts here? How many carbs and how much sugar?
I also had trouble with the glaze. I just added a little almond milk. But don’t use frozen blueberries in the glaze. The coconut oil solidified. But these are really good!
Maya | Wholesome Yum
0Hi Anne, The nutrition info is on the recipe card above.
Elisha
0Love this recipe I have made it 4 times already and haven’t used the glaze as I think it is sweet enough!
Maya | Wholesome Yum
0I am so happy that you liked the scones, Elisha! Have a great day!