Keto Blueberry Scones
User Reviews
3.7
Keto Blueberry Scones
Description
This recipe replaces traditional wheat flour with almond and coconut flours and uses erythritol for sweetness, creating keto-friendly scones with blueberries folded in for natural sweetness and moisture. The dough is mixed to combine dry and wet ingredients then shaped by hand into individual triangular scones. Baking at a moderate temperature produces golden edges and a soft interior.
Fresh blueberries provide bursts of flavor and moisture, balancing the nutty texture of the flours. The scones are delicate when hot, often falling apart if eaten immediately, but firm up upon cooling to a typical scone texture.
They can be stored in an airtight container once cooled completely. The recipe notes that patience yields better results as the scones gain structure after cooling.
Ingredients
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 5 tablespoons erythritol sweetener we used Swerve, granular
- 2 teaspoons baking powder gluten free
- 1/4 teaspoon salt
- 1/4 cup butter unsalted, softened
- 1/4 cup almond milk unsweetened
- 2 teaspoons vanilla extract
- 1 large egg
- 1 cup blueberries
Instructions
- Preheat oven to 350°F.
- In the bowl of your mixer combine all of the dry ingredients (except for the chocolate chips).
- Add the softened butter and cream it together with the dry ingredients until it is well mixed and there are no chunks of butter.
- Add the almond milk, vanilla extract, and egg and continue mixing until well combined.
- Add the blueberries and using a spatula fold them into the dough.
- Using your hand, shape 2.5 ounces of dough into a triangular shape. Place on an ungreased cookie sheet. Repeat until all of the dough is used. You should get approximately 8 scones.
- Bake in the 350 degree F oven for 18-23 minutes or until the edges are golden brown and you begin to see a few golden brown spots on top.
- Remove from the oven and let the scones cool completely before storing in an airtight container.
Notes
- The scones are delicate when freshly baked; allow them to cool fully for a firmer texture.
- The combination of almond and coconut flours results in a soft crumb with nutty notes suitable for low-carb diets.
- Store cooled scones in an airtight container to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 110kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 293mg | 12% |
| Potassium | 38mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 4mg | 0% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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