Looking for a soft, flaky, and lightly sweet scone that brings all the bold flavor of your favorite bakery-style pastries—without flour, sugar, or unnecessary carbs? These Keto Blueberry Almond Flour Scones are exactly what you need. With their buttery crumb, rich almond base, and signature burst of fresh blueberries, this low-carb version delivers all the richness of classic scones—in a keto-approved, gluten-free format.
Perfect for breakfast , keto brunch bites , or when you’re craving something sweet but staying in ketosis, these easy-to-make scones use simple ingredients like almond flour, powdered erythritol, and fresh berries to bring bold Mediterranean flavor into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love soft, handheld pastries with depth and richness, these blueberry almond flour scones will quickly become a go-to treat in your weekly rotation.
In this article, we’ll walk you through how to make these perfect keto blueberry almond flour scones from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s get started!
Why You’ll Love These Blueberry Almond Flour Scones
These aren’t just any old muffin—they’re a sweet-berry, crunchy-outside, soft-inside delight made with real ingredients that bring bold texture and taste together beautifully—in under 30 minutes!
Here’s why they stand out:
- 🫐 Bold blueberry flavor : Made with real berries for natural sweetness and antioxidants.
- 🥣 Easy to make : Just mix, shape, and bake—no mixer required!
- 🧄 Buttery richness : Adds lift and structure without gluten overload.
- 🍯 Naturally sweetened : Uses powdered erythritol or monk fruit for clean finish.
- ⏱️ Ready in under 25–30 minutes
- 🧁 Great for gifting or freezer storage
- 🧼 Minimal cleanup : One bowl = zero mess!
Whether you’re making them for yourself after breakfast, packing for lunch, or sharing at a weekend gathering, these keto scones will quickly become a go-to handheld dessert or energy booster.
Ingredients You’ll Need
For the Scones:
- 2 cups almond flour
- 1/4 cup coconut flour (for binding and body)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup melted butter or coconut oil
- 1/3 cup powdered erythritol or monk fruit sweetener
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup heavy cream or unsweetened almond milk
- 1/2 cup fresh or frozen blueberries
Optional: Add lemon zest or orange extract for exotic contrast
For the Glaze (Optional):
- 2 tbsp powdered sweetener
- 1 tbsp lemon juice or water
- 1 tsp heavy cream or unsweetened almond milk
Tip: Sprinkle with crushed pistachios or edible gold dust for festive flair
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) . Line a baking sheet or silicone tray with parchment paper.
Pro Tip: Use silicone molds for even easier shaping and release.
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together:
- Almond flour
- Coconut flour
- Baking powder
- Salt
- Powdered sweetener
Mix well until evenly incorporated and slightly fluffy.
Note: Coconut flour is highly absorbent—measure carefully and sift if possible.
Step 3: Add Wet Ingredients
To the dry mixture, add:
- Melted butter or oil
- Egg
- Vanilla extract
- Heavy cream or almond milk
Stir until smooth and slightly thick—but still scoopable.
Pro Tip: The batter should be firm but moist. Add more cream if too thick.
Step 4: Fold in Blueberries
Gently fold in fresh or frozen blueberries by hand to preserve their shape.
Place spoonfuls onto the prepared baking sheet or press into scone shapes.
Step 5: Bake Until Golden and Moist
Bake at 350°F (175°C) for 20–22 minutes , or until golden brown and a toothpick inserted comes out mostly clean (with just a few moist crumbs).
Let cool completely before glazing or slicing.
Step 6: Make the Lemon Glaze (Optional)
Whisk together:
- Powdered sweetener
- Lemon juice or water
- Heavy cream or almond milk
- A pinch of salt
Drizzle over cooled scones once set.
Let harden in the fridge or freezer.
Step 7: Serve and Enjoy!
Enjoy warm or at room temperature with:
- Black coffee or herbal tea
- Unsweetened almond milk
- A dollop of whipped cream or mascarpone cheese
Pair with a side of avocado toast or scrambled eggs for a balanced morning boost.
Savor every soft, berry-scented bite of your Blueberry Almond Flour Scones !
Nutritional Information (Per Scone – Makes 6 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Total Fat | ~14 g |
| Saturated Fat | ~5 g |
| Cholesterol | ~30 mg |
| Sodium | ~80 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~3 g |
| Net Carbs | ~3 g |
| Protein | ~6 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Blueberry Almond Flour Scones
- Use high-quality almond flour – Ensures better rise and texture.
- Don’t skip resting time – Keeps the scones firm and prevents crumbling during slicing.
- Layer flavors early and late – Builds deep flavor during baking and finishing.
- Make ahead and store – Keeps best refrigerated in an airtight container.
- Double the batch for future meals – Great for freezing and reheating later!
Variations & Customizations
Want to switch things up? Try these tasty variations:
Chocolate Chip Scones
Replace blueberries with sugar-free chocolate chunks for decadent contrast.
Lemon Blueberry Twist
Add lemon zest and juice to the batter for citrus-forward warmth.
No-Bake Energy Bites
Chill the mixture and roll into cold bites for grab-and-go snacks.
Vegan Option
Use flax eggs, vegan butter, and maple-based sweetener for dairy-free magic.
Orange Spiced Scones
Add orange zest and pumpkin pie spice for seasonal flair.
Frequently Asked Questions (FAQ)
Are these truly keto-friendly?
Yes! With only ~3g net carbs per scone , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or breadcrumbs?
Not recommended—standard flour and breadcrumbs are high in carbs. Stick with almond flour and coconut flour for keto compliance.
How do I store leftover scones?
Store cooled portions in an airtight container in the fridge for up to 4 days . Freeze slices for longer storage.
What kind of blueberries work best?
Fresh or frozen both work great—just pat dry to avoid soggy centers.
Can I make mini versions?
Yes! Fill greased mini muffin tins and bake for 12–15 minutes .
Why This Recipe Works So Well
These Blueberry Almond Flour Scones work because of their perfect balance of textures and bold flavors:
- The almond flour gives body and crunch , mimicking wheat-based scones without gluten.
- The blueberries add natural sweetness and color , balancing the richness naturally.
- And the powdered sweetener blends in seamlessly , giving a classic sugary finish without the crash.
It’s the kind of baked good that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto scones beyond just a plate? Here are some ideas:
In Lunchboxes
Pack with veggies, meat, or cheese for a balanced keto lunch.
At a Kids’ Party
Cut into mini cubes and arrange on a platter with toothpicks for appetizer servings.
With Coffee or Tea
Pair with espresso, black coffee, or herbal tea for a midday pick-me-up.
Gift-Worthy Packaging
Wrap individual pieces in clear cellophane and tie with ribbon for thoughtful homemade gifts.
Over Greek Yogurt
Crush a scone and sprinkle over full-fat yogurt for parfait-style dessert.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dish special:
Blueberries
High in antioxidants and fiber—supports brain function and heart health.
Almond Flour
Rich in vitamin E and magnesium—great for satiety and skin health.
Butter / Coconut Oil
Natural sources of healthy fats—important for hormone production and digestion.
Even though this is a pastry, it’s packed with nutrients that make it more than just a snack—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Breakfast Lovers
These Blueberry Almond Flour Scones prove that going low-carb doesn’t mean missing out on bold, comforting flavors. With its soft crumb, rich spice notes, and signature berry finish, it’s the kind of scone that turns a simple baked bite into something magical—even without wheat or sugar.
Whether you’re new to keto baking, looking for a fast morning idea, or want to impress with homemade flair, these scones deserve a spot in your kitchen. They’re easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share them with family, or savor them solo. Either way, you’re treating yourself to something worth celebrating.
Print
Blueberry Almond Flour Scones – Flaky, Sweet & Perfectly Low-Carb!
- Total Time: 32 mins
Description
Deliciously moist and fluffy, bursting with fresh blueberry goodness!
Ingredients
2 eggs*
⅓ cup avocado oil**
¾ cup pure maple syrup
1 tsp pure vanilla extract
1 tsp almond extract (optional)
5 cups almond flour
2 tsp baking powder 1/4 tsp baking soda ½ tsp sea salt
1 cup frozen or fresh blueberries
Instructions
Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper. Whisk the eggs, avocado oil, pure maple syrup, and extracts together in a mixing bowl until well-combined. Stir in the almond flour, baking powder, baking soda, and sea salt until combined and a thick sticky dough forms. Carefully stir in the frozen blueberries until they are well distributed throughout the dough. Note that the dough is meant to be sticky, but it shouldn’t be so wet and sticky that you can’t easily form it into a disc or cut it. If the dough is too sticky, continue adding almond flour until you’re able to shape the dough. Depending on what brand of almond flour you use, this may require an additional ½ cup to 1 cup of almond flour. Form the dough into a round disc shape. Use a knife to cut it into 8 equal sized triangles. Space the triangles out over the baking sheet. Bake for 20 to 25 minutes, or until the scones are golden-brown. Allow the scones to cool for at least 15 minutes before serving. If you’d like, you can make a simple powdered sugar glaze and drizzle it over the scones. Store any leftover scones in an airtight container in the refrigerator for up to 10 days.
- Prep Time: 10 mins
- Cook Time: 22 mins
Nutrition
- Serving Size: 8 Scones
- Calories: 298
- Fat: 20g
- Carbohydrates: 28g
- Protein: 6g