Keto Blueberry Scones

Keto Blueberry Scones

Lightly crisp on the outside and tender on the inside, these Keto Blueberry Scones are bursting with juicy berries and a subtle sweetness that makes them the perfect morning treat. Pair them with a cup of coffee or tea and enjoy a bakery-quality scone without the sugar crash. These scones come together quickly with simple ingredients — mix, shape, bake, and enjoy!

Keto Blueberry Scones

Sonora Keto

Servings

6

Prep Time

10 minutes

Cook Time

25 minutes

Calories

354

Cuisine

American

Category

Breakfast

Dried cranberries are also a great fruit option!  Enjoy!

Keto Blueberry Scones

Ingredients

  • Almond flour 1 ¾ cups
  • Coconut flour ¼ cup
  • Heavy cream 1 cup
  • Allulose 1/3 cup
  • Blueberries ½ cup (fresh or frozen)
  • Xanthan gum ¼ tsp
  • Baking powder 3 tsp
  • Salt ½ tsp

Directions

  1. Preheat the Oven: Set your oven to 350 °F (175 °C) and line a baking sheet with parchment paper.

  2. Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, coconut flour, allulose, xanthan gum, baking powder, and salt until evenly combined.
  3. Add Wet Ingredients: Pour in the heavy cream and gently stir until a soft dough forms.
  4. Fold in Blueberries: Carefully fold in the blueberries, distributing them evenly without overmixing.
  5. Shape the Scones: Use an ice cream scoop for round scones, or shape into a disk and cut into triangles for a classic look.
  6. Bake: Bake for 25 minutes, or until the scones are lightly golden on top.
  7. Cool & Serve: Allow the scones to cool for 5–10 minutes on a wire rack before serving.
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