These lemon blueberry scones are the epitome of an easy, healthy, keto breakfast. Mix them up in 5 minutes and pop them in the oven and you’ll have brunch-like keto scones ready to go in less than half an hour. Sounds pretty good, right?
why these lemon blueberry scones are so awesome
What do I eat for breakfast on the keto diet? It’s certainly a big question, and one that I seem to struggle with too. Good keto breakfasts need to be quick, easy, low-carb and filling. I’ve shared a few ideas (like this low-carb shakshuka, this grain-free pumpkin granola, and these pumpkin almond flour muffins– check out the video too!), but I am LOVING these keto scones because they couldn’t be any easier.
Even if you’re not technically following a keto diet, these lemon blueberry scones are amazing because they are:
- gluten-free and grain-free
- vegan-friendly by simply swapping the egg for a flax egg
- an EASY, one-bowl keto scones recipe
I’ve been on a keto scones kick the past few weeks, testing (and enjoying) different combinations and there’s just something about lemon with blueberry that is so satisfying- sweet and tart and light and fruity. Lemons are great if you’re on a keto diet because lemon zest and juice can add a big boost of flavor with barely any carbs/sugar. Plus, citrus is so refreshing mid-winter. 🙂
how to make keto lemon blueberry scones
Remember when I mentioned this takes less than 30 minutes, prep time and bake time included? Does it get any better than that? Probably not, so bake up these keto scones and enjoy! Here’s how to make these delicious, low-carb, lemon blueberry scones:
- Combine all the dry ingredients in a large bowl
- Make a well in the center and add the wet ingredients
- Combine with a whisk, then gently fold in the blueberries
- On a flat surface, form the dough into a disc and then cut into eight triangles
- Bake at 350°F for about 20 minutes
pro tips for lemon blueberry scones
If you want to make these vegan: swap out the egg and use a flax egg instead (mix 1 tablespoon ground flax + 2 tablespoons water in a small bowl and let it set for a couple minutes before adding it in with the wet ingredients)
Allow the scones to cool a couple of minutes on the baking sheet after you remove them from the oven. Since almond flour recipes tend to be a little more crumbly, these keto scones will hold better once they’ve cooled.
I love, love, love these little lemon blueberry scones! The recipe is also easy enough to swap in different berries or try out other flavor profiles. Plus, did I mention each scone has only about 3g net carbs? Love them even more. Happy baking and happy breakfast vibes!
you might also love…
- Pumpkin almond flour muffins, a warmly-spiced pumpkin muffin, perfect for those cold mornings.
- This vegan and keto hot chocolate recipe because hot cocoa is always just what you need.
- A keto and sugar-free Thai red curry soup that just so happens to have the best flavor and perfect consistency.
- 2 cups almond flour
- 2 tablespoons flaxseed meal
- 1/3 cup monkfruit sweetener
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 lemon, zest and juice
- 3 tablespoons coconut oil, melted
- 2 eggs (pasture-raised when possible)
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- Preheat the oven to 350°F. In a large mixing bowl, combine the almond flour, flaxseed, monkfruit sweetener, baking powder and salt.
- Make a well in the center of the dry ingredients. In the well, add the melted coconut oil, vanilla extract, egg, lemon juice and zest, and mix until the wet and dry ingredients are well-combined.
- Gently fold in the fresh blueberries.
- Pour the dough out onto a flat surface lined with parchment paper (or a baking mat) and form the dough into a disc, about 1-1/2 to 2 inches thick.
- Use a sharp knife to cut across the disc to make 8 triangular sections (total of four cuts).
- Gently place the scones onto a lined baking sheet (I use a pie server to lift them since it's also triangular). Bake for about 20 minutes or until the edges turn slightly brown. Remove from the oven and cool on the baking sheet for 2-5 minutes so the scones continue to set.
- To make these keto scones vegan, replace the egg with a flax egg (mix 1 tablespoon of ground flaxseed with 2 tablespoons water). Do not leave out the additional 1 tablespoon of ground flax that the recipe already calls for (so you'd have a total of 2 tablespoons in this recipe).
- I like to use Lakanto monkfruit sweetener/erythritol blend, which has 0 net carbs.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 20.6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15.6gCholesterol: 23mgSodium: 203mgCarbohydrates: 7gNet Carbohydrates: 3.6gFiber: 3.4gSugar: 2gProtein: 7g
This nutritional information is approximate, provided for convenience and as a courtesy.