Keto Lemon Blueberry Scones

These keto scones are bursting with lemon and blueberry flavor. They come together easily for a quick breakfast or brunch treat and pairs perfectly with a cup of coffee.

How to make keto almond flour scones

Here are step-by-steps instructions with photos. For the full recipes, please see the recipe card below.

1. Combine the dry ingredients and incorporate cold butter using a pastry blender until it resembles pea sized crumbles.

2. Stir in the wet mixture until a dough forms. You will have a slightly crumbly dough.

3. Turn the dough out onto your work surface and form it into a round shape about 1 inch thick. Cut the dough into 8 equal triangles.

4. Arrange the scones on the baking sheet and press the blueberries evenly into the tops. Bake in a 350F oven for 15-20 minutes.

5. Make the lemon glaze for the scones and drizzle it over top after they have cooled.

I hope you enjoy this low carb scones recipe. It is a delicious keto breakfast that is a personal favorite. This recipe can also be found in my cookbook “Live Life Keto.”

Keto Lemon Blueberry Scones

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Skip the coffee shop and make these easy keto blueberry scones at home. Just like classic scones, but without all the carbs. This keto scone recipe is only 4g net carbs!

Jennifer Banz

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Serving Size 8

Ingredients

• 3 cups almond flour (see my favorite on Amazon)
• 1/2 cup sugar free granulated sweetener (see my favorite on Amazon)
• 1 tablespoon lemon zest
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 4 tablespoons butter cold and cut into cubes
• 2 large eggs
• 3 tablespoons lemon juice divided
• 1/3 cup blueberries
• 1/2 cup sugar free powdered sweetener

Instructions

• Preheat the oven to 350F and line a half sheet pan with parchment paper or a silicone baking mat.
• In a large bowl, stir together the dry ingredients: almond flour, granulated sweetener, lemon zest, baking soda, and kosher salt until well combined. Add the cold butter. Using your clean hands, forks, or a pastry cutter, incorporate the cold butter into the almond flour mixture until it forms pea-sized crumbles.
• In a separate small bowl, beat together the eggs and 2 tablespoons of the lemon juice. Gently stir the wet ingredients into the dry mixture until just combined.
• Turn the dough out onto a work surface and form into a disc shape about 1 inch thick. Use a sharp knife to cut into 8 triangles and arrange on the baking sheet. Press the blueberries evenly into the top of the scones.
• Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before applying the glaze.
• Stir together the remaining 1 tablespoon lemon juice and the powdered sweetener in a small bowl until well combined. If needed, thin the glaze with a little water, 1 teaspoon at a time, to get your desired consistency. Drizzle the glaze evenly over each scone.

Notes

• Sugar substitute: I use Lakanto which is an erythritol and monk fruit blend.
• Store leftovers in an airtight container for up to 4 days.
• Freeze the keto scones flat on the baking sheet, then store in a freezer bag in the freezer for up to 3 months.

Nutrition

Calories: 328 | Carbohydrates: 9g | Protein: 11g | Fat: 30g | Fiber: 5g

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