An easy keto scones recipe is always welcome, especially on lazy weekend mornings. These keto blueberry scones are delicious, low carb diet friendly, and are made slightly better with a touch of lemon for the perfect balance of juicy blueberries with tart citrus. Mix them up in 10 minutes and pop them in the oven and you'll have brunch-like keto scones ready to go in less than half an hour!
This post was originally published in Jan. 2020 and has since been updated with new photos and recipe tips to provide you the very best content!
When it comes to classic scones, a lemon blueberry combination is the first thing I think of. Juicy blueberries and tangy lemon make an irresistible flavor pairing that's delicious for breakfast or an anytime snack.
For me, low-carb and keto breakfasts need to be quick, easy and filling. You'll find several ideas here on the blog (like this low-carb shakshuka, this grain-free pumpkin granola, and these pumpkin almond flour muffins), but I LOVE this keto scones recipe because it really couldn't be any easier.
why this keto scones recipe works
When it comes to low-carb baked goods, this almond flour scones recipe is a keeper. With a dense texture similar to traditional scones, and every bite bursting with lemon blueberry flavor, it's safe to say this recipe is a personal favorite.
Traditional scones are made with cold butter, flour, and flavor add-ins. Since this is a keto scones recipe, we're swapping in almond flour, melted butter (or use coconut oil for a dairy-free version!) and granulated monk fruit sweetener.
This keto scones recipe is not only super simple but it's also easy to modify if you'd like to try out different flavors. You can use fresh or frozen blueberries, in-season strawberries, cranberries and even sugar-free chocolate chips. If you've ever made my savory scones with cheddar and chives, you'll notice it's riffed from this one.
Even if you're not technically following a keto or low-carb diet, these lemon blueberry scones are amazing because they are:
- gluten-free and grain-free
- dairy optional and sugar-free scones
- vegan-friendly by simply swapping the egg for a flax egg
- an EASY, one-bowl almond flour keto scones recipe
I'm always looking to try out different flavor combinations but there's just something about lemon and blueberry that is so satisfying- sweet and tart and light and fruity. Lemons are especially great if you're on a keto diet since lemon zest and juice can add a big boost of flavor without a lot of extra carbs.
Simple ingredients and a large mixing bowl is all it takes for this low carb scones recipe.
Note: if you're making them with melted coconut oil instead of melted butter, it's important that all of your ingredients are at room temperature to prevent the coconut oil from solidifying when mixed with cold ingredients.
To make these keto blueberry scones, you will need:
- almond flour, blanched and superfine
- flaxseed meal
- granulated monkfruit sweetener
- baking powder
- coconut flour
- lemon, zest and juice
- melted butter or melted coconut oil
- vanilla extract
- fresh or frozen blueberries
a simple keto scones recipe
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!
Combine all the dry ingredients in a large bowl. Make a well in the center and add the wet ingredients (alternatively, you can mix the wet ingredients in a separate bowl, then pour the wet mixture into the almond flour mixture).
Combine with a whisk. The dough should be pliable but not too sticky. If needed, add extra tablespoons of almond flour to get it to the right consistency. Gently fold in the blueberries.
Transfer the scone dough to a prepared baking sheet lined with parchment paper and pat it into a disc. Use a sharp knife to cut it into eight triangles.
Gently lift and place each scone piece on the baking sheet so they're spread out. Bake at 350°F for 20 minutes.
To see the full ingredient list and instructions, make sure to check out the recipe card at the bottom of the page.
pro tips for keto scones
- If the scone dough appears too sticky, simply mix in extra tablespoons of almond flour until it's the right consistency. It should be easy to form into a disc but not too sticky to cut and transfer.
- For extra clean cuts, wipe the knife blade down after every cut of the dough.
- 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 of minutes before adding it in with the wet ingredients).
- Allow the scones to cool for a few 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're cool.
frequently asked questions
Almond flour is the most commonly-used flour substitute in keto and low-carb baking. It's low in carbs and is an easy flour substitute to work with. Its affect on ketosis will vary based on each individual and the amount of almond flour consumed. Even low-carb baked goods should be enjoyed in moderation if you're trying to maintain ketosis.
These almond flour scones will rise just enough in the oven thanks to the small amount of baking powder. The agent also reacts with the acidity of lemon juice to produce the perfect amount of "rise" without being too fluffy. Always make sure your baking powder is fresh and hasn't expired.
Store these keto scones in an airtight container at room temperature for up to five days. If you'd like to freeze them, place the scones in a sealed freezer bag and store them in the freezer for up to two months.
I love, love, love these little lemon blueberry scones! They make the perfect keto breakfast, snack or low-carb treat, especially with a cup of coffee. The best part? Each serving scone clocks in at only 3 grams of net carbs each! Love them even more.
more low-carb and keto recipes to try
- Savory keto scones with cheddar and chives. Bits of ham, cheese, and fresh chives stud a delicious almond flour scone for a hearty and filling breakfast that's perfect on the go.
- Pumpkin almond flour muffins, a warmly-spiced pumpkin muffin that is ideal for fall or anytime, really. This easy, one-bowl recipe is quite the pumpkin treat!
- These keto biscuits are fluffy, almond flour biscuits that are irresistible!
- This delicious keto cheesecake recipe is rich and velvety smooth with a sweet and buttery almond flour crust. It's a foolproof keto cheesecake that will bake beautifully, too!
- Sugar-free strawberry chia jam is magic in a jar, with just a few simple ingredients required! Homemade jam is exactly what these keto scones call for!
Keto Lemon Blueberry Scones (Gluten-Free)
These are delicious, sweet and tart lemon blueberry scones that are keto, sugar-free and dairy optional! With almond flour, ground flax and monkfruit sweetener, this healthy low-carb breakfast will make your morning.
- 2-¼ cups almond flour
- 2 tablespoons flaxseed meal
- 1 tablespoon coconut flour
- ⅓ cup monkfruit sweetener
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 lemon, zest and juice
- 3 tablespoons coconut oil, melted
- 2 eggs (pasture-raised when possible)
- 1 teaspoon vanilla extract
- ½ cup fresh or frozen blueberries
- Preheat the oven to 350°F. In a large mixing bowl, combine the almond flour, flaxseed, coconut flour, 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 baking sheet lined with parchment paper (or a baking mat) and form the dough into a disc, about 1-½ to 2 inches thick.
- Use a sharp knife to cut across the disc to make 8 triangular sections (total of four cuts).
- Gently spread out the scones on the baking sheet. 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 Golden 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.
I made these the other day with my kiddos and they were delish!!! I subbed raspberries for blueberries and orange zest/juice instead of lemon (it’s all i had at the time). SO easy and SO good!!!
Thanks Heidi, I'm so glad you enjoyed them! Raspberries and orange combo sounds DELISH! 🙂
Can you use coconut flour instead of ground flaxseed?
I haven't tried it myself, so I'm not quite sure. They're not exactly swaps for each other but they're both pretty absorbent. One thing about the flax seed meal is that it helps lighten up the almond flour and acts like a binding agent. Coconut flour might make it more crumbly? Or dense? But I don't think it would affect the taste at all. I'd probably start with 1 tablespoon of coconut flour if you're looking to experiment. Or just swap in some more almond flour until you have a good dough consistency. Let me know if you try it!
Junne Ferrari says
Loved this recipe. I used frozen blueberries and turned out good. And instead of Monkfruit sweetener, I used Xylotol. Sooo goood with a cup of espresso!!!!
I'm so glad to hear! Thanks so much for sharing!
I’m hoping to make these but unfortunately can’t eat lemon. Do you think there is something other than lemon or orange that I could sub for that liquid? Thanks so much!!
I think you could leave out the lemon entirely or add a sour cream or coconut cream + a splash of apple cider vinegar for a mock "buttermilk."