Keto Blueberry Scones Recipe #keto

Keto Blueberry Scones Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes, plus 10-15 minutes cooling time
  • Total Time: 35 minute
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Cuisine: British


These lovely low-carb, keto-friendly scones pack blueberries in every mouthful.



  1. Preheat oven to 390 F (200 C).
  2. Combine the coconut flour, almond flour, baking powder, baking soda, erythritol and pinch of salt in a large bowl.
  3. In a separate bowl, whisk together the eggs, vanilla extract, and melted ghee.
  4. Add the wet mixture to the dry mixture and add in the halved blueberries. Mix well until it comes together as a loose dough.
  5. Portion into 6 small balls onto a tray lined with parchment paper, then use a small spatula and a clean hand to gently shape into 6 small triangles, approx. ¾-inch (2cm) high. Leave enough space between each scone as some spreading does take place. Place in the oven for 3 minutes, then reduce the temperature to 320 F (160 C) and bake for an additional 10 minutes, rotating the tray once.
  6. Remove and allow to cool for at least 15 minutes before serving.


All nutritional data are estimated and based on per serving amounts.

Net Carbs: 2 g


  • Serving Size: 1 scone per serving
  • Calories: 150
  • Sugar: 2 g
  • Fat: 11 g
  • Carbohydrates: 7 g
  • Fiber: 5 g
  • Protein: 6 g