Freshly baked scones are the perfect accompaniment to afternoon tea. Of course, they are great for breakfast too. The good news is that you can still enjoy these treats even when you’re on a low carb diet. In fact, there are lots of delicious low carb scone recipes out there that even non-keto dieters will love.
This Low Carb Blueberry Scones recipe from Jessica Haggard of Primal Edge Health is made with a blend of almond and coconut flour that will not kick you out of ketosis. Yet, they taste just as good as the original recipe. Plus, the blueberries gave them a great flavor and no one will even notice that they are low-carb.
I’ve adjusted the recipe very slightly to include organic eggs and they are higher in Omega 3 fats and other nutrients than commercially produced eggs so are better for your health.
Blueberries are best organic too if you can get them as regular blueberries tend to have pesticide residue on them. Although they come in at no 16 on the 2018 EWG’s Shoppers Guide to Pesticides in Food, it’s still best to avoid them.
According to some research quoted on Health Line washing with tap water (even without special soaps or detergents) reduces pesticide levels by 60–70%. But, it’s not easy to wash blueberries that thoroughly without damaging them.
This low carb blueberry scone recipe uses Lakanto sweetener which is a blend of monk fruit and non GMO erythritol. It does not affect your blood sugar or kick you out of ketosis. Erythritol is a sugar alcohol and some sensitive people can get a digestive upset if they have a lot of it.
Well, that’s enough of my thoughts so let’s get on with the recipe!
Low Carb Blueberry Scones
• 1 cup almond flour
• 1/4 cup coconut flour
• 2 tbsp. coconut oil
• 1 whole large organic egg
• 1 tsp. natural vanilla extract
• 1/2 tsp. baking powder
• 1/4 cup Lakanto Classic sweetener
• 1/4 tsp. Himalayan salt (regular sea salt contains plastic fibers)
• 1/4 cup coconut milk or nut milk
• 1 cup organic blueberries
1. Preheat oven to 350°F (175°C approx).
2. Grease the baking sheet with coconut oil.
3. In a small bowl, combine all dry ingredients together.
4. In a separate bowl, combine all the remaining wet ingredients together except the blueberries.
5. Pour the wet ingredients to the dry ingredients mixture and mix the ingredients gently until it forms into a dough. Add the blueberries and mix.
6. Divide the dough into 8 sections and form a circle from each section. Arrange the dough into the sheet. Make sure you separate them a bit so they won’t stick with each other during baking.
7. Sprinkle additional Lakanto sweetener on the top.
8. Bake for up to 30 min or until the edges turn a golden brown color. Leave to cool completely.
9. Serve your delicious low carb blueberry scones!
Here’s a video demo of the recipe:
Want some more low carb/keto blueberry recipes? Try these:
Blueberry scones image by Cassandra Monroe