Craving buttery, crumbly scones without derailing your keto journey? Look no further! These dreamy delights are bursting with flavor, moist in the middle, and incredibly easy to make, all while staying low in carbs (only 3g net carbs per serving!). They’re perfect for an afternoon pick-me-up or impressing your friends and family (who won’t believe they’re keto!).
Why You’ll Love These Keto Scones:
- Simple ingredients: No fancy flours or hard-to-find sweeteners needed!
- Ready in minutes: Whip up a batch in just 35 minutes, perfect for busy schedules.
- Buttery & tender: Enjoy the classic scone texture you know and love, without the guilt.
- Bursting with blueberries: Fresh or frozen berries add a burst of flavor and sweetness.
- Easily customizable: Experiment with different fruits, spices, or glazes!
Ready to bake? Let’s get started!
Tips & Tricks for Perfect Keto Scones:
- Don’t skip sifting the coconut flour: This ensures a light and fluffy texture.
- Room-temperature eggs are key: They blend more easily for a smooth dough.
- Blueberry blues? They can make the dough sticky. Add a touch more almond flour if needed.
- Craving extra sweetness? Sprinkle the tops with your favorite keto sweetener before baking.
- Leftovers? No problem! Store them in the fridge for up to a week or freeze for longer enjoyment.
So grab your mixing bowl, preheat your oven, and get ready to fall in love with these irresistible keto scones!
Keto Scones Recipe: Buttery & Low Carb
Indulge in the ultimate keto-friendly treat with these delectably buttery scones that boast a soft and tender exterior. Crafted with simple ingredients, this easy recipe ensures a low carb delight ready in mere minutes.
Ingredients
- 1/3 cup of Coconut Flour
- 1 1/2 cups of Almond Flour
- 1/4 cup of your preferred granulated sweetener erythritol or monk fruit sweetener, divided
- 1 1/2 teaspoons of Baking Powder
- 1/3 cup of Heavy Cream alternatives: half and half or milk of your choice
- 3 tablespoons of Melted Coconut Oil
- 2 Large Eggs divided and separated (see notes)
- 1 teaspoon of Vanilla Extract
- 3/4 cup of Blueberries fresh or frozen
For the Glaze:
- 1/4 cup of Heavy Cream
- 1/2 cup of Sugar-Free Powdered Sugar
Instructions
- Preheat your oven to 180°C (350°F) and prepare a large baking sheet with parchment paper.
- In a large mixing bowl, combine coconut flour, almond flour, 3 tablespoons of sweetener, and baking powder.
- In a separate bowl, whisk together heavy cream, coconut oil, one whole egg, one egg yolk, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry, then fold in the blueberries. Knead until mostly smooth.
- Dust a flat surface with almond flour, transfer the dough, and knead into a ball. Flatten into a thick disk and cut into 8-10 triangles.
- Arrange scones on the baking sheet, brush with egg white, and sprinkle with remaining sweetener.
- Bake for 20-25 minutes until golden. Allow to cool completely before serving.
Notes
Notes:
- Use one whole egg and one yolk in the dough, reserving the egg white for brushing.
- Store in the refrigerator, covered, for up to a week. Freeze for up to 6 months for longer storage.
- Calories: 199
- Carbohydrates: 6g
- Protein: 6g
- Fat: 19g
- Fiber: 3g
- Net Carbs: 3g
