Go Back
Homemade Keto Scones photo

Keto Scones

These Keto Scones are a low-carb delight! Moist, buttery, and bursting with blueberries, they’re perfect for breakfast or a sweet snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Scones:
  • 1/3 cup coconut flour
  • 1 1/2 cups almond flour
  • 1/4 cup allulose divided
  • 1 1/2 teaspoons baking powder
  • 1/3 cup heavy cream can use half and half or milk of choice
  • 3 tablespoons coconut oil melted
  • 2 large eggs divided and separated
  • 1 teaspoon vanilla extract
  • 3/4 cup blueberries fresh or frozen
  • 1/4 cup heavy cream
  • 1/2 cup sugar-free powdered sugar

Equipment

  • Mixing bowls
  • Whisk
  • Baking Sheet
  • Measuring cups and spoons
  • Rubber spatula

Method
 

Directions
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a large mixing bowl, whisk together the coconut flour, almond flour, 1/4 cup of allulose, and baking powder until well combined.
  3. Step 3: In another bowl, beat the two large eggs, separating one egg's yolk and white. Add the heavy cream, melted coconut oil, and vanilla extract to the bowl with the egg mixture and mix until well incorporated.
  4. Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  5. Step 5: Gently fold in the blueberries.
  6. Step 6: Scoop the dough onto the prepared baking sheet, forming scone shapes.
  7. Step 7: In a small bowl, whisk the reserved egg white and brush it over the tops of the scones.
  8. Step 8: Bake for 15-20 minutes or until golden brown and a toothpick inserted comes out clean.
  9. Step 9: Let them cool for a few minutes before transferring to a wire rack. Drizzle with remaining heavy cream and sprinkle with sugar-free powdered sugar.

Notes

  • Measure flours carefully to avoid dry scones.
  • Use fresh baking powder for the best rise.
  • If using frozen blueberries, do not thaw before adding.
  • Cool completely before storing to maintain texture.