Almond Flour Keto Scones with Blueberry


This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See my disclosure policy for details.

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!

If you like keto recipes, you may love my Keto Lemon Bars! Also, be sure to check out our keto and low carb recipe section.

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.

Keto scones on a blue background with a can of lemon Klarbrunn sparkling water.

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.

An image of the wet ingredients in individual containers labeled.

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.

An image of the dry ingredients in individual containers labeled.

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
  • Vanilla
  • Strawberry
  • Pecan
  • Plain
  • Orange
  • Cranberry Orange
  • Almond Orange
  • Lemonade
  • Lime
  • Jam and cream
  • Ginger
  • Hazelnut
  • Fruit
A process collage showing the different steps for keto scone dough.

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.

Keto scones on the baking tray before going into the oven.

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.

A keto scone on a plate with blueberries and a fork.

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.

Keto scones on a marble slab.

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.

Please let me know what you thought in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

Click here to pin this recipe for later!

A Pinterest pin image of two images of keto scones separated by title text.
Yield: 8 scones

Keto Scones

A close up image of keto scones.

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.

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes


  • 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


  1. Preheat your oven to 350 F (177 C).
  2. In a large bowl, whisk together the almond flour, coconut flour, granulated Swerve, baking powder, sea salt, ground cinnamon, and lemon zest.
  3. In a medium bowl, whisk together the half and half and coconut oil. Add in the egg and vanilla extract, whisk to combine.
  4. Mix the liquid mixture into the flour mixture. Gently fold in the blueberries.
  5. Form into a disc that is roughly 1” thick. Cut into 8 even wedges.
  6. 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.
  7. Brush each scone with egg white and sprinkle with additional Swerve.
  8. Bake for 20 minutes, or until golden.
  9. 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 161Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 26mgSodium: 150mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gSugar: 3gProtein: 5g


Tag @KeyToMyLime on Instagram so we can see your delicious meal!

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.

A close up image of keto scones.

2 thoughts on “Almond Flour Keto Scones with Blueberry”

  1. I’m not a strict keto person but want to make these because I like the idea of almond flour va regular. I do not have Swerve or any other kind of sugar alternative. I have powdered sugar, would that work okay? Or honey, or coconut sugar?


Leave a Comment

Skip to Recipe