Blueberry and Lemon Keto Scones
Who would’ve thought you could have a scone while on the keto diet?
Somewhere between a biscuit and a shortbread, scones are a tender, dense baked treat, traditionally made with wheat flour.
But our recipe subs out the starchy, high-carb, and artificial ingredients. What you’re left with is a naturally sweet treat that’s actually very good for you.
Blueberries and lemon team up to create a naturally sweet and tangy baked good—perfect for summer time, or to pair with a steaming cup of coffee or tea.
Here’s a bit more information on these keto scones, along with the four superstar ingredients that make it so healthy.
Ingredients In This Recipe:
- Almond flour
- Almond milk
- KetoLogic Erythritol
- Vanilla extract
- Baking powder
- Xanthan gum (optional)
Why You Should Try These Blueberry and Lemon Keto Scones
They’re fresh, they’re tangy, they’re sweet—pretty much everything you want from a fruit-flavored scone.
But the real reason you should try these keto scones is because they’re made without all the unhealthy ingredients traditionally used in scones or baked goods.
Typical recipes call for wheat flour, which means even a small serving is going to be 20 grams of carbs or more .
(That isn’t counting the natural carbs in fruit, by the way—just the dough part of the recipe.)
Traditional scones are also made with added sugar and artificial ingredients like margarine, meaning you get very little in the way of vitamins and minerals.
Compare that to our low-carb keto scones, which are based on whole-food ingredients like almonds, blueberries, eggs, and lemon. To give them that signature sweetness, we use keto-friendly erythritol, which adds flavor without ruining your diet.
4 Health Superstars In These Keto Scones
Blueberries are considered a superfood berry by many health experts, and for good reason. These tiny berries are jam-packed with antioxidants, vitamins, minerals, and fiber .
On keto, they’re pretty much the best fruit you can have. Because they’re high in fiber, they lower the net carb count on this recipe.
Dietary fiber helps slow the digestion of sugars, preventing blood sugar spikes . It also keeps the millions of gut bacteria you have healthy and fed, which is essential for immune system health .
Two superfoods in one low-carb baked good? You bet.
In this recipe they serve as the “binder” for the dry ingredients. But they’re also a nutritional powerhouse!
3. Almond Flour
Almond flour gives these low-carb scones their chew and texture.
They’re also loaded with fiber, vitamin E, protein, and unsaturated fats, which are heart-healthy and help reduce your risk of many diseases .
Moreover, almond flour has an ideal macronutrient profile for keto, as it contains 15 grams of fat, 7 grams of protein, and only 2 grams of carbs .
Erythritol is a type of sugar alcohol found in certain foods that ferment naturally. It has less than a tenth the amount of calories as normal table sugar, and doesn’t spike blood sugar even though it can sweeten foods .
Combined with fresh lemon and blueberries, you won’t even be able to tell this recipe has no added sugar. We promise!
Other keto recipes you may like:
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- Scones: 1¾ cup almond flour
- 3 tablespoons KetoLogic Erythritol
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon xanthan gum (optional)
- ¼ cup unsweetened almond milk
- 2 tablespoons butter, melted (or coconut oil)
- 1 egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ½ cup fresh blueberries
- Glaze: ¼ cup KetoLogic erythritol, powdered
- 1½ tablespoons fresh lemon juice
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, mix almond flour, erythritol, baking powder, salt, and xanthan gum (if using).
- In a small bowl, whisk together almond milk, melted butter, egg, vanilla extract, and lemon zest.
- Fold the wet mixture into the dry mix until a dough forms. (The dough should be pliable but not crumbly. Add more almond flour if it’s too wet. Add more almond milk if it’s too dry.)
- Fold the blueberries into the dough. Let the dough rest for a few minutes.
- Place the dough onto the parchment paper.
- Use your hands to form a flat circle one-inch thick.
- Cut into 8 equal wedges.
- Spread the pieces so they’re about one inch apart on the pan.
- Bake for about 20 minutes until the tops are golden. Test for doneness with a toothpick.
- While the scones are baking, make the glaze. Start by blending the KetoLogic Erythritol in a blender until it’s a powder.
- In a bowl, whisk together the powdered erythritol and fresh lemon juice.
- Drizzle the glaze over the scones and serve warm.
Store in an airtight container for 2-3 days or wrap and store in the freezer for two months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Yield: 8
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