Keto Blueberry Scones

These keto scones are so buttery, soft, and tender on the outside, you won’t believe them to be low carb! Simple ingredients and ready in minutes!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 10 scones

Calories 199kcal

Ingredients

1/3 cup coconut flour

1 1/2 cups almond flour

1/4 cup granulated sweetener of choice erythritol or monk fruit sweetener, divided

1 1/2 teaspoon baking powder

1/3 cup heavy cream can use half and half or milk of choice

3 tablespoon coconut oil melted

2 large eggs divided and separated * See notes

1 teaspoon vanilla extract

3/4 cup blueberries fresh or frozen

For the glaze

• 1/4 cup heavy cream
• 1/2 cup sugar free powdered sugar

Instructions

Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.

In a large mixing bowl, add your coconut flour, almond flour, 3 tablespoons of sweetener, and baking powder, and mix well. In a separate bowl, whisk together the heavy cream, coconut oil, one egg, and one egg yolk, vanilla extract, until combined. Gently fold through the dry ingredients into the wet ingredients until combined. Fold through the blueberries. Gently knead the dough until mostly smooth.

Lightly dust a flat surface with almond flour. Transfer the dough onto it and gently knead into a ball. If the dough is too sticky, add a little extra almond flour. If the dough is too thick, add some heavy cream or milk. Press down and flatten into a thick disk. Using a sharp knife, cut 8-10 triangles.

If you don’t have blueberries you can substitute berries of your choice or add cinnamon.