These keto scones with blueberry and lemon zest are so delicious that you’d never guess they were low carb! Keto baking is made easy with this quick recipe.
This post is sponsored by Klarbrunn.
Keto Blueberry Scones
Would you believe that these blueberry scones are actually keto!? You can’t tell by tasting them, either. I mean, I was genuinely shocked and thrilled with how well they turned out. The only problem is that you might not be able to stop eating them! I especially love that they replicated a bit of that fluffy texture I miss with traditional scones.
Something I’ve noticed with keto baking is that the baked goods need to cool completely before you move it off the tray. Also, everything tastes better the next day. I think it’s because all the flavors have had a chance to really settle in and mingle. So, if you’re in the mood to make some incredible low carb baked breakfast treats, these are the scones for you!
I’ve partnered up with Klarbrunn to bring you this awesome keto baking recipe. There’s lemon zest in these scones, so they pair perfectly with Klarbrunn’s lemon flavor. Klarbunn’s sparkling water doesn’t have any added sugar, so it’s a great low carb soda replacement! You can find out where to buy Klarbrunn’s sparkling water here.
Do I Need Xantham Gum or Psyllium Husk?
While both xantham gum and psyllium husk are wonderful binding agents for gluten free and keto baking, neither one is needed for this recipe. It is important to let the scones cool completely before you move them though, because they will remain fragile until they’ve cooled.
How to Make Keto Scones Vegan
To make this recipe vegan, you’ll need to replace the eggs and the dairy. You can replace the egg in the scones with a flax egg, and you can replace the half and half with coconut milk. I would just omit the optional egg wash on the top.
Optional Flavors and Add-Ins
I think any of these flavors would be amazing in keto scones! Just be careful about adding in flavors with too much liquid, because that will throw off the consistency of the scones, which would change the baking instructions.
- Orange zest
- Cranberry Orange
- Almond Orange
- Jam and cream
How Long Do Scones Last?
These scones will last for about 3-4 days if you don’t freeze them.
How to Store Scones
These blueberry scones will store best in an airtight container.
Carbs in Blueberries
Blueberries contain 14 total grams of carbs, and 12 grams of net carbs for a 100 gram serving.
Does Vanilla Extract Have Carbs?
Yes, vanilla extract does contain carbs. Since you typically use such a small amount in baking, it doesn’t add up too much though. Be sure to look for a “pure” vanilla extract that doesn’t list sugar as an ingredient.
Is Cinnamon Keto?
Most definitely! Cinnamon is another ingredient that’s used sparingly, so the carbs rarely add up to a significant number in keto baking.
Can You Substitute Coconut Flour for Almond Flour?
This recipe calls for both coconut flour and almond flour. The two flours act very differently in baking, so you wouldn’t be able to substitute the coconut flour 1:1 for the almond flour.
Is Tapioca Flour Keto?
Tapioca flour isn’t keto-friendly because it’s made of starch, so it’s almost entirely made up of carbs. While it’s a great paleo option, it’s not a good low carb option.
What You’ll Need
The only tools you need for this recipe are basic kitchen staples. I recommend using an extra large mixing bowl, a balloon whisk, parchment paper, a good quality baking sheet, and a sharp good quality kitchen knife.
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- 1 cup super-fine almond flour (110 grams)
- ¼ cup coconut flour (25 grams)
- 2 Tablespoons granulated Swerve (28 grams, plus extra for topping)
- 1 teaspoon baking powder (4 grams)
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- Zest of one lemon
- ¼ cup half and half (60 ml)
- 2 Tablespoons coconut oil (28 ml, melted)
- 1 large egg
- ¾ teaspoon vanilla extract
- ½ cup fresh blueberries (85 grams)
- 1 egg white
- Preheat your oven to 350 F (177 C).
- In a large bowl, whisk together the almond flour, coconut flour, granulated Swerve, baking powder, sea salt, ground cinnamon, and lemon zest.
- In a medium bowl, whisk together the half and half and coconut oil. Add in the egg and vanilla extract, whisk to combine.
- Mix the liquid mixture into the flour mixture. Gently fold in the blueberries.
- Form into a disc that is roughly 1” thick. Cut into 8 even wedges.
- Line a baking sheet with parchment paper, and gently place the scones roughly one inch apart. It’s important that they have a bit of room so that the air can properly circulate.
- Brush each scone with egg white and sprinkle with additional Swerve.
- Bake for 20 minutes, or until golden.
- Remove scones from the oven and cool completely before moving them.
If the dough is sticky and you’re having a hard time forming the disc, wet your hands before shaping the dough.
Be sure to let these cool completely before moving them. If you move them too soon they won’t be fully set.
These scones taste better the next day once they’ve had a chance to settle into their flavor.
Amount Per Serving: Calories: 161Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 26mgSodium: 150mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gSugar: 3gProtein: 5g
Learn how to make your favorite low-carb breakfast treats with this easy keto baking recipe! Everyone is sure to love these incredible keto blueberry scones with lemon.