Keto Blueberry Scones
ChefMichele MccauleyDifficultyIntermediateIf you're looking for a breakfast option that doesn't include eggs, this keto blueberry scone recipe will give variation to your meal plan. Not only do these scones fall in line with your keto macros, they are also vegan-friendly--don't forget to top them with butter or ghee!
Serving Size 1 Scone
Servings 6
Net Carbs
- Amount Per Serving
- Calories 236
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 13g5%
- Dietary Fiber 6g24%
- Sugars 3g
- Protein 21g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 375°F. Prepare a baking sheet with a silpat baking mat or parchment paper.
In a small bowl, mix the almond milk and lemon juice together. Let it sit for 5 minutes.
In a large bowl, add the keto flour, baking powder, baking soda, and salt in a mixing bowl. Combine with a fork.
Add the coconut oil to the keto flour mixture, and mix by hand until pea-sized crumbles form. Gently fold the blueberries in.
Make a well in the center of the keto flour mixture. Add the almond milk mixture, monk fruit, and vanilla. Mix until just combined; do not overmix.
Form dough into 6 balls. Place each ball of dough onto the prepared baking sheet, and flatten by hand, lightly. Bake for 22-28 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and cool for 10 minutes on the pan. Remove to cooling rack and cool completely.
While the scones cool, combine the powdered erythritol and almond milk until smooth. Drizzle or spread over the cooled scones.
Ingredients
Ingredients
Directions
Directions
Preheat oven to 375°F. Prepare a baking sheet with a silpat baking mat or parchment paper.
In a small bowl, mix the almond milk and lemon juice together. Let it sit for 5 minutes.
In a large bowl, add the keto flour, baking powder, baking soda, and salt in a mixing bowl. Combine with a fork.
Add the coconut oil to the keto flour mixture, and mix by hand until pea-sized crumbles form. Gently fold the blueberries in.
Make a well in the center of the keto flour mixture. Add the almond milk mixture, monk fruit, and vanilla. Mix until just combined; do not overmix.
Form dough into 6 balls. Place each ball of dough onto the prepared baking sheet, and flatten by hand, lightly. Bake for 22-28 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and cool for 10 minutes on the pan. Remove to cooling rack and cool completely.
While the scones cool, combine the powdered erythritol and almond milk until smooth. Drizzle or spread over the cooled scones.
When you refer to “keto flour” what are you referring to? Almond flour? Thanks!
Hi Deb! This recipe calls for keto wheat flour that contains gluten (not almond, nor coconut flour). While we don’t necessarily recommend wheat consumption on a strict keto diet, this recipe will allow you to remain in the proper macro ranges even with the keto wheat flour consumption.
When would you suggest adding in the blueberries? They seemed dry. May be because I had to incorporate the blueberries after mixing and may have over mixed. I’ll try again and do some tweaking!
Hi Deb! You add the blueberries in at step four (after adding the coconut oil). Let us know how it goes!
Here’s a pic of the three left!
Amazing looks delicious 😋 thank you