Blueberry Scones (Keto, Low Carb, Gluten Free)

Cute blueberry scones made with almond flour, cream, and a sugar free sweetener. Low carb, keto, and gluten free.

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 small scones
Calories 160 kcal


  • 4 ounces (about 1 cup) blanched almond flour
  • 2 1/2 ounces (about 1/3 cup) heavy cream
  • 1 ounce (about 2 tablespoons) swerve sweetener
  • 1 ounce (about 1/4 cup) fresh blueberries
  • 1/2 ounce (about 2 tablespoons) coconut flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  1. Position a rack in the center of the oven. Preheat to 350 F. Prepare a baking tray lined with parchment paper or nonstick baking mat.
  2. In a bowl, add dry ingredients (almond flour, sweetener, coconut flour, baking powder, salt). Whisk until well-mixed.
  3. Add heavy cream to the bowl. Stir together until absorbed and the mixture forms into a cohesive dough.
  4. Add blueberries to the dough, carefully folding them in until well-distributed.
  5. Divide the dough into 6 equal pieces. Form into wedge or triangle shapes. Space them out by 2-3 inches on the lined baking tray.
  6. Bake at 350 F until the scones are lightly golden, 15 to 20 minutes.

Nutrition Info

This recipe yields 2.5 g net carbs per serving (1 small scone or 1/6 of the recipe).

Nutrition Facts Per Serving
Calories 160  
Total Fat 14g 21%
   Saturated Fat 3g 16%
   Trans Fat 0g  
Cholesterol 11mg 4%
Sodium 210mg 9%
Potassium 120mg 3%
Total Carb 5.5g 2%
   Dietary Fiber 3g 12%
   Sugars 2g  
Protein 5g  
Vitamin A 3% · Vitamin C 1% · Calcium 7% · Iron 5%