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
W
0Really liked these. Just threw everything in the food processor except raspberries. Didn’t have fresh berries so used frozen raspberries. Fabulous taste. Dough was slightly sticky to work with. Some of the scones broke so next time I think I’ll chill the dough as suggested and maybe try adding a pinch of Xanthan gum. Will definitely make again. Thank you
arden kuhn
0These scones are delicious. They were gone within 2 minutes. I will have to triple the recipe. Thank you for sharing
Philippa
0Loved these scones… didn’t have almond milk so substituted full fat Greek yoghurt. Topped them with cream cheese and ate while still a little warm… lovely ….
Betsy
0Yum! Easy and perfect. I can’t believe I made these.
Kelly Morgan
0These were amazing!! I didn’t have blueberries or almond milk, so I used cranberries and orange juice instead. They were delicious! My husband loved them, too and he isn’t really into low carb breads. Will definitely be making again!
Petra
0Hi
Made this last week..was moist and delicious…quick and easy.
My blueberries were rather large , so next time will use smaller ones!
Diana Fisher
0Dear Maya,
My sister and I are great fans of coffee and cake/scones. Since starting my new lifestyle eating regime, I am having to find alternatives to favourites which this is one.
Although I did find this recipe a little soft, perhaps it needed longer in the oven, still enjoyed the flavours.
Makes a very good dessert with either custard (if you are allowed!) and cream.
Ladyfirst
0Just wanted to say that I’ve used frozen mixed berries and frozen strawberries and the scones still came out perfect and scrumptious!
It’s become one of my weekly “go to” recipes!
So “thank you” soo much for this one – I love it!!!
Kaylee
0I was doubtful at first but lemme tell you these were delicious! I didn’t have blueberries so I used some cinnamon, raisins, and almond slivers instead. Super yum! Super easy! If you like scones I would definitely recommend trying this recipe. I love how easy it was to whip these up this morning for a healthy breakfast. Thank you!
Linda Rust
0After reading some of the comments my dough was like crumbles so I added extra almond milk. Maybe I need new measuring cups?
Linda Rust
0Mine feel apart. Not sure what I did wrong.
Wholesome Yum M
0Hi Linda, It’s likely the extra liquid made them fall apart. Did you check out the video before baking? That should give you a good idea of what the dough texture and consistency should look like. Make sure to melt the coconut oil in this recipe, as it helps to bring the ingredients together.
Renee
0Oh my goodness!! I just made these scones for the first time and WOW! They’re sooo good! I did use a little almond extract along with the vanilla and had fresh blueberries that we picked ourselves. They are absolutely the best scones–not too sweet or cake-like, but a real, British-style scone! Thank you, Myra! Now I’m going to have to try all your other recipes. 🙂
Sue Revington
0This is a very easy recipe to follow. A very tasty scone.
Heath Houston
0Also wanted to add, your recipe for dried cranberries works perfectly with this recipe. SO good!
Heath Houston
0Hi, Maya! I haven’t been able to see my girlfriend in months. Her favorite breakfast food is Starbucks blueberry scones. I made a batch of your keto almond flour bleberry scones and mailed them to her. She was amazed! I even adapted one of your frosting recipes to make a kind of cream cheese glaze for them. The combination is heavenly.
Next up, I’m going to try chocolate chip scones (Lily’s stevia sweetened chips) and strawberry creamcheese stuffed scones.
We’re both trying to keep healthy with the stay-at-home stuff (and I’m diabetic anyway), so it’s been a real treat having these recipes available. I’ll definitely be supporting Wholesum Yum as I continue to enjoy these recipes!
SUZANNE SHILLINGFORD-BROOKS
0I have 1 big problem with these blueberry scones- I have to eat them in twos!
There are absolutely delicious!
Beth
0These scones are really delicious. Thank you for sharing your recipes.
Chris
0These turned out nothing like the pictures above and I followed the recipe exactly. They taste like a basic almond flour baked good and they’re very crumbly. Not impressed.
Wholesome Yum M
0Hi Chris, I’m sorry these didn’t turn out as expected. These scones are pretty traditional in flavor and texture, so if you are looking for something else, I have many other keto desserts you can try.
Pam
0I substituted the coconut flour with almond flour, 3/4 cup for 1/4 cup. I also subbed the coconut oil with butter, 4 tbsp for the 2 tbsp.
Then I added 1/4 cup cream cheese. Melted it with the butter and combined in the wet ingredients. Nice addition.
In preparing for the oven, I chilled the dough then put it between two pieces of waxed paper to form into a disk. I then chilled it again before cutting into wedges. After cut, I transferred to the parchment paper to bake.
Saajida
0Hi there
Would it be alright if I omit the Blueberries completely as well as the glaze? I prefer plain scones.
Wholesome Yum M
0Hi Saajida, Yes the recipe will still work fine without the blueberries and glaze. Enjoy!
Angela
0Unbelievably delicious! My non-keto household of three ate the entire batch immediately after it was done. I also doubled the amount of blueberries to emulate the recipe of a local bakery I constantly crave for.
(I’m not keto either, just aiming for lower carb lifestyle)
I’m at sea level, ambient temperature is 86 degrees, 45% humidity. Used Arrowhead Mills Organic Coconut Flour, Blue Diamond Almond Flour, Lakanto Monkfruit Sweetener (classic), Kirkland Organic Coconut Oil, Open Nature Unsweetened Almond Coconut Milk.
Baked these in a toaster oven. Rolled the dough out into a squarish log and cut wedges that way. Went a little taller than 1″ thick. Baked about 30 mins instead of 20. No problem, scones were still moist on the inside and browned at the top and bottom. Wiggle room on bake time. This added thickness + more toasted bottom might have prevented the crumbling apart problem others had.
As for the glaze, my blender blades couldn’t chop up the tiny volume of ingredients, so I took the partially blended pulp and just mashed it through a sieve. Glaze definitely has to be made in a food processor, not a blender. Coconut oil doesn’t solidify at my room temperature, so the glaze was more of a tasty jam.
My only concern, is that I ate too much and might get the poops later . This recipe is game changing, Maya! Thank you for sharing. Next time I need a resupply of ingredients I will try to follow your affiliate links.
PJ
0Hello, Can the sugar substitute be omitted without hurting the recipe?
Wholesome Yum M
0Hi PJ, Yes, that will work fine.
Sonya
0Best scones ever! They are so good. I used half and half for the liquid, and butter instead of coconut oil. They are light and fluffy, and delicious!
Judy
0I just love these blueberry scones! I’ve made them many times.
I was wondering if you had any suggestions on how to make them into orange cranberry scones. I made homemade sugar free dried cranberries. I have 2 oranges.
Do you have any suggestions on how much dried cranberries, orange zest, and orange juice I should use? I would love to try it, but I Don know where to begin.
Thank you very much, Maya!
Wholesome Yum M
0Hi Judy, The recipe for Orange Cranberry Scones is in the Easy Keto Cookbook!
Judy
0yaay!!!
Sandra
0Hello, Maya:
Does this have to be baked on a sheet pan? I was thinking of putting it in a 9″ or 10″ round non-stick cake pan so that the edges would be neat looking. If this could be done, which size should be used? I’m thinking the 10″ one so that the scone pieces can be separated.
If not, then will try to make the 1″ deep circle on the USA sheet pan which I do have. To avoid scratching the pan, either a plastic knife or a “lettuce knife” will be used for cutting the scone apart before baking it.
Sandra W.
Wholesome Yum M
0Hi Sandra, Line your pan with parchment before adding your scones, and I think it will work out fine.
LynnNM
0I made these this afternoon and they’re very good. I did add 1/2 teaspoon of Xanthan Gum just because so many Keto baked goods are too soft and crumbly for me. I have no idea if it actually helped, though (LOL)! Because I live at an altitude of about 6,000 feet above sea level (Santa Fe), getting the right baking temp and time is always iffy. After baking my scones for 20 minutes @ 350-degrees, I let them cool. Too soft, and so I popped them back in the oven for 10 more minutes. I’m adding this info only because there might be others out there in need of this high altitude adjustment. Many thanks for this yummy, healthful recipe!
Tracey Smith
0I made these for the first time today and they turned out really good on my first attempt. I’ve always loved scones but since starting Keto over a year ago I haven’t been able to have so I’m happy to have found this recipe. I even shared it with one of my friends who is on Keto too and my family who are not on Keto even like them.
Lucy
0Thanks for the recipe, Maya! I love the quick prep time and easy instructions, too. I’ve been missing baked goods the most – 38 days in to the new lifestyle and feeling great.
The dough seemed pretty wet when I shaped it on my baking sheet (maybe I didn’t add enough almond flour; my first attempt using it), and the baked scones have a slightly “sandy” texture as compared to a wheat scone, but they are tasty! My husband ate one warm from the oven and went right for a second, even though he’s not a fan of keto versions of baked goods, and remarked that these are really good. (He’s lost his “spare tire” since starting ketosis and looks and feels great.)
Modifications – I used Wholesome Yum Allulose +Monkfruit – could have contributed to the sandy texture-, made the dough with melted butter instead of coconut oil, and added lemon zest and a bit of lemon juice to the glaze per other readers’ recommendations, which I did make with coconut oil according to the recipe. I had frozen blueberries, so everything turned out purple. 🙂
It was a delicious treat with a cup of French press coffee this morning. Thanks again!
Wholesome Yum M
0Hi Lucy, Congratulations on 38 days! So glad to hear you are feeling well and making progress. The texture of keto baked goods is different from traditional wheat flour baked goods, so that does take a little adjusting to. My only suggestion is to make sure you are buying blanched almond flour that is labeled “finely milled” or “superfine” for best results. Enjoy!
Lisa Nadiv
0Yum.
Sajna
0Hey! Thank you for the recipe. I’m more paleo than keto. So, just wondering, can I substitute tapioca or arrow root flour instead of coconut flour? Thank you!
Wholesome Yum M
0Hi Sajna, Tapioca flour (or arrowroot) behaves differently from coconut flour, so I am not sure this would work. Coconut flour is super absorbent, so you only need small amounts in recipes. This would not be the case if using tapioca or arrowroot.
Reena Beck
0Omg, these scones were super amazing!!! I didn’t have erythritol so I used 3 tbsp of brown sugar instead and the sweetness was right on point. I should have added a little more almond milk to the batter as you suggested, they started to crumble after they had cooled but they taste so darn good I didn’t mind it! Thank you for this gem of a recipe!!
Yoided
0I added unsweetened coconut, coconut sugar and plant base soy milk and they are freaking Awesome!!
Thank you
Jackie
0I made these scones today using frozen chopped strawberries instead of the blueberries. They are just wonderful. I’m sure the blueberry are just as spectacular.
Cindy
0Excellent recipe! Tastes soooooo good! Fairly easy to make, too.
Bonnie
0Probably the BEST Keto dessert I’ve made, and I’ve made a ton!!!!!! Thanks for sharing.
Angela Allison
0So yummy! These are complete perfection. Thanks for the amazing Keto recipe!!
Katie
0This look so good! My family would love these. Can’t wait to try it!
Anita
0I start using more sugar substitute and I love finding new recipes to use them. These scones are lovely and perfect for a Sunday brunch.
Beth Neels
0Made these for my mom last weekend. We just loved them! She gluten and dairy intolerant, so it’s hard to find baked goods that she can eat! Thanks for a great recipe!
Carrie Robinson
0I have never baked with almond flour before! These look perfect. 🙂
Leigh Reeves
0Hi, I am excited to try these scones. How could I substitute monk fruit erythritol blend for erythritol? I would love to make these for company this week, but I was afraid erythritol might affect my hubby, so I bought the monk fruit blend. I was reading you sugar substitute info & it said to ask you about switching the ingredients. So here l am, lol. I love your patience & info, btw. You are so kind to share so much, thank you!
Wholesome Yum M
0Hi Leigh, Use 2 tablespoons of sweetener instead of 3 in the scones. The monk fruit sweetener is about 30% sweeter than the pure erythritol. Enjoy!
Ashleigh Richman
0Can I use something in place of the almond mik?
Ashleigh Richman
0I just realized that this question has already been answered! Thanks, all!
Wholesome Yum M
0Hi Ashleigh, You can use any liquid. Water, heavy cream, coconut milk will all work fine. Just know that it will change the macros.
Vimbai
0Hie, can I use Maple syrup instead of a sweetener?
Wholesome Yum M
0Hi Vimbai, I do not recommend using a liquid as a substitute. If you are not concerned about these scones being low carb, then you can use coconut sugar or regular sugar.
Vimbai
0Hi Maya, thanks for getting back to me. I am on a whole food, plant-based diet, no processed sugar & carb low. But not really keto though. Have just recently started experimenting with low carb flours. I tried to make a banana & zucchini bread using coconut flour. It came out too dry, I used too much flour I think. So wanted to try making your blueberry scones. I am worried about the taste of sweeteners. I made flourless black bean brownies that I sweetened with dates & maple syrup, they were absolutely delicious. Hence why I wanted to use maple syrup. But I will get some erythritol or swerve sweetener and hope for the best as far taste goes. Thanks
Cheryl
0I love this recipe! I’m a big blueberry scone fan and since starting Keto, I miss these treats. I was wondering if I substitute butter for coconut oil how much should I use? Thanks so much!
Wholesome Yum M
0Hi Cheryl, You can substitute butter for coconut oil in the same amounts. Enjoy!
Valencia Bedard
0Hi, Ipve your recipes but this one did not end up as a dough, it was very wet like a cake mix. I’m not sure what I did wrong. I measured everything, used all the right ingredients except I substituted honey instead of the granular sugar. Any thoughts? Should I try again with brown sugar? I’m not sugar free, just trying to get off dairy and gluten at the moment. Sugar will be later, much much later 🙂
Thanks
Wholesome Yum M
0Hi Valencia, Using a liquid sugar will change the recipe outcome by a lot! I suggest trying with a granulated sweetener.
Sally
0Great recipe. I used butter and srawberries, and would maybe reduce the amount of sweetener next time. I’m not a massive fan of coconut and almond flavours but the family enjoyed them.
Shannon
0Can I use dried blueberries?
Wholesome Yum M
0Hi Shannon, I think that would work, but you may want to rehydrate them in a little water before mixing into the batter.
Carolyn
0This is exactly what I did, rehydrated the dried blueberries first. They turned out GREAT! Planning on using a berry mix for my next batch! Non-keto hubby LOVES these!
Adriana
0Hi These tasted wonderful but I was unable to make the glaze. Every attempt tried it would come out like a paste not a liquid. What am I doing wrong??
Wholesome Yum M
0Hi Adriana, Are you using melted coconut oil? If the glaze is too thick pour, you can add more melted coconut oil to the mixture until it is pourable.
Sue
0Can I substitute ripe bananas for berries or too wet?
Wholesome Yum M
0Hi Sue, I don’t think that would work for this recipe. Also, bananas are not low carb if that if your goal 🙂
Paula
0These are really good, and I don’t mean just as a substitute. I’d put them up against any scone. The only suggestion I have is to let them age a day before eating. I’m finding out that most of the keto baked good need time to settle into themselves.
Ken
0Can I use frozen blueberries in place of fresh
Maya | Wholesome Yum
0Hi Ken, Yes, you can. Just put them in frozen. Don’t thaw them first, otherwise your scones will be soggy.
Di
0Hi….I’m confused as to how you arrived at the net carbs for this …I thought I had read it was Totatl Carb-Fiber – Sugar = Net Carb. Using that formula does not come to 4. Can you please explain what I am doing wrong?
Wholesome Yum M
0Hi Di, You do not subtract the actual sugar. Total Carb – Fiber = Net Carb. If the product contains erythritol or allulose, you can subtract those. Read more about how to calculate net carbs here. This recipe includes fruit, which contain the sugars this recipe is accounting for.
Joyce hassell
0We threw them away! Maybe we just just don’t care for the almond flour taste and texture.
Too sweet. Too dense.
So disappointed as reviews had us drooling.
Wholesome Yum M
0Hi Joyce, I’m sorry these didn’t turn out as you had planned. For the best results, use blanched almond flour that is labeled “finely milled” or “superfine.” That will yield the best texture and density of baked goods.