Keto Blueberry Scones
User Reviews
5
Keto Blueberry Scones
Description
Keto Blueberry Scones combine almond flour, sweetener, and baking powder as a base, then incorporate melted butter, lemon zest, vanilla extract, and egg to form the dough. Fresh blueberries are folded in before the dough is shaped and cut into wedges on a baking sheet. Brushed lightly with egg wash, the scones bake until golden and fragile when hot but firm once cool. A lemon glaze, made from powdered sweetener and lemon juice, is drizzled over the cooled scones to provide a tart contrast to the rich almond flavor.
The scones have a soft, slightly crumbly texture with juicy bursts from the blueberries and a bright citrus finish from the lemon elements. The almond flour gives them a nutty base and a moist crumb that stands apart from wheat-based scones.
These scones are suited for those avoiding grains or reducing carbs, serving nicely with coffee or tea. The recipe makes eight scones, each with a defined net carb count helpful for keto meal planning.
For storage, they keep well refrigerated up to five days and can be frozen for up to three months. Using super fine almond flour may require adjusting the flour quantity slightly for best dough consistency. Using salted butter or adding a pinch of salt is an option to balance flavors.
Ingredients
- 2 ¼ cup almond flour 225g or ground almonds
- ¼ cup granulated sweetener 45g
- 1 ½ teaspoon baking powder
- ¼ cup butter melted, 60g
- lemon zest of 1
- 1 teaspoon vanilla extract
- 1 egg large, room temperature
- ½ cup blueberries 75g
- 1 egg beaten, for brushing the tops (only used ⅓)
Lemon glaze
- ¼ cup powdered sweetener 40g erythritol or allulose
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit.
- Combine the dry ingredients - almond flour, erythritol, baking powder - in a bowl.
- In a separate bowl, mix together the melted butter, lemon zest, vanilla and egg. Stir into the dry ingredients until a dough forms, or use an electric mixer. Fold through the blueberries with a spatula.
- Form a dough ball and place onto a baking pan lined with parchment paper. Flatten into a disc shape, about 1 inch thick. Cut into wedges. Move them apart a little and brush the tops with beaten egg.
- Bake for 20 - 22 minutes until golden. Let cool completely in the pan - these scones are fragile when hot but they firm up as they cool down.
- For the glaze, whisk everything together in a small bowl using a balloon whisk until smooth.
- Drizzle lemon glaze over cooled scones.
Notes
- The recipe yields 8 scones with approximately 9g net carbs each, suitable for keto diets.
- You can substitute super fine almond flour by reducing the amount slightly to maintain dough texture.
- Adding salted butter or a pinch of salt can enhance flavor according to preference.
- Store scones refrigerated for up to 5 days or freeze for up to 3 months for longer keeping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Total Carbohydrates | 7g | 2% |
| Protein | 7g | 14% |
| Fat | 21.5g | 33% |
| Saturated Fat | 5.1g | 26% |
| Fiber | 3.1g | 12% |
| Sugar | 2.3g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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