Low Carb Blueberry Scones

Indulge guilt-free with these Low Carb Blueberry Scones, a delightful breakfast or snack option perfect for those following a keto or low-carb lifestyle! Crafted with a blend of almond and coconut flour, these scones have a tender, crumbly texture that pairs beautifully with bursts of fresh blueberries and a hint of zesty lemon. Sweetened with granulated erythritol, they're sugar-free yet satisfyingly sweet, while the addition of heavy cream and butter ensures a rich, buttery flavor. Ready in just 35 minutes, these easy-to-make triangular treats are baked to golden perfection and make for a wholesome, gluten-free indulgence. Whether paired with your morning coffee or served as an afternoon pick-me-up, these low-carb scones prove that baked goods can be both healthy and delicious!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 1 tablespoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter
• 0.5 cup Granulated erythritol
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 0.25 cup Heavy cream
• 1 cup Fresh blueberries
• 1 teaspoon Lemon zest

Directions

Step 1

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

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt.

Step 3

Cut the unsalted butter into small cubes and add them to the flour mixture. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.

Step 4

In a separate bowl, whisk together the erythritol, eggs, vanilla extract, and heavy cream until well blended.

Step 5

Pour the wet ingredients into the dry ingredients and gently mix until a dough forms.

Step 6

Carefully fold in the blueberries and lemon zest, trying not to smash the berries.

Step 7

Transfer the dough onto a lightly floured surface and shape it into an 8-inch circle about 1 inch thick.

Step 8

Use a sharp knife or pizza cutter to cut the dough into 8 triangular scones.

Step 9

Place the scones onto the prepared baking sheet about 1 inch apart.

Step 10

Bake for 18-20 minutes or until the scones are golden brown on the edges and a toothpick inserted in the center comes out clean.

Step 11

Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Serving size	(709.5g)

Amount per serving	% Daily Value*
Calories	2094.9

Total Fat 178.5g	0%
Saturated Fat 54.2g	0%
Polyunsaturated Fat g
Cholesterol 556mg	0%
Sodium 2140.1mg	0%
Total Carbohydrate 189.6g	0%
Dietary Fiber 36.7g	0%
Total Sugars 25.3g
Protein 60.9g	0%

Vitamin D 82IU	0%
Calcium 500.4mg	0%
Iron 10.6mg	0%
Potassium 471.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.6%

Protein: 9.3%

Carbs: 29.1%