Low Carb Blueberry Scones
Indulge in the perfect guilt-free treat with these Low Carb Blueberry Scones, a delightful blend of wholesome ingredients and vibrant flavors designed for keto and low-carb lifestyles! Made with nutrient-rich almond and coconut flour, these buttery, golden scones are sweetened with granulated erythritol for a sugar-free twist, while fresh blueberries and a touch of lemon zest add bursts of fruity freshness. A rich combination of heavy cream and eggs ensures a tender texture, while the simple mixing technique keeps prep time under 15 minutes. Serve these perfectly portioned scones for breakfast, brunch, or as a satisfying snack with your favorite cup of coffee or tea. Whether you're watching your carbs or simply seeking a healthier alternative, these scones deliver all the comforting goodness without compromise.
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt.
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.
In a separate bowl, whisk together the erythritol, eggs, vanilla extract, and heavy cream until well blended.
Pour the wet ingredients into the dry ingredients and gently mix until a dough forms.
Carefully fold in the blueberries and lemon zest, trying not to smash the berries.
Transfer the dough onto a lightly floured surface and shape it into an 8-inch circle about 1 inch thick.
Use a sharp knife or pizza cutter to cut the dough into 8 triangular scones.
Place the scones onto the prepared baking sheet about 1 inch apart.
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.
Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.5 g | 229% | |
| Saturated Fat | 54.2 g | 271% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 2140 mg | 93% | |
| Total Carbohydrate | 189.6 g | 69% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 25.3 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 500 mg | 38% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 471 mg | 10% | |
*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.
