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prep time
20 min
cook time
15 min
ready time
35 min
Keto Blueberry Drop Scones
I love this Keto scone recipe! Tender Keto biscuit dough envelopes fresh blueberries. Delicious biscuit dough is mixed and lightly sweetened with monk fruit. Then fresh blueberries are gently folded into the batter. The final dough is dropped onto a parchment-lined baking sheet--no need to fuss with cupcake liners! These scones make an excellent addition to eggs for breakfast or a late-night snack, thanks to their low glycemic index. If you want to amp up the healthy fats, pair them with a large slather of peanut or almond butter.
What kind of blueberries should I use?
Please use only fresh blueberries as they will not bleed into the biscuit dough surrounding it. They also have a nice pop after baking.
Are these scones dairy-free?
Yes! These scones are formulated to be dairy-free, but feel free to replace any of the non-dairy ingredients with their dairy counterparts.
How do I store finished scones?
They will store at room temperature for up to 4 days; after that, please refrigerate them. The higher moisture content of Low Carb baked goods causes them to mold quickly. Alternatively, you can freeze any unused scones.
Net Carbs
3.6 g
Fiber
2.7 g
Total Carbs
18.3 g
Protein
6.1 g
Fats
14.3 g
169 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
2.25 cup
Coconut flour
1 teaspoon
Monk Fruit Erythritol Blend
0.75 cup
Baking powder
1 teaspoon
Coarse Kosher Salt
0.25 tsp
Raw egg
3 large
Coconut oil
2 tablespoon
Almond milk
0.25 cup
Blueberries
1 cup
Recipe Steps
steps 4
35 min
Step 1
Preheat an oven to 350 F. In a large bowl, combine the almond flour, coconut flour, monk fruit blend, baking powder, and kosher salt. Use a spoon or spatula to mix it well.Step 2
Add in the eggs and melted coconut oil. Mix to combine. Add in the milk.Step 3
Fold in the fresh blueberries, being gentle not to break any. Allow the mixture to sit for 2-3 minutes as the oven finishes preheating.Step 4
Line a baking sheet with parchment paper. Then using a 1 oz cookie scoop, scoop heaping spoonfuls of scone batter evenly spaced. You should fit six scones onto a quarter sheet tray. Bake for 15-18 minutes until golden brown on top. Allow them to cool on the baking sheet to firm up and until cool enough to handle. Repeat with the remaining dough. Store in an airtight container at room temperature or freeze any unused scones.
Comments
SplendidKetone460840 25 days ago
I did not like these. Not sweet enough and Bland
MirthfulAvocado515385 9 months ago
They are really sweet. It is hard to believe the are 4 carbs each. I will cut them in half. But they are scones!
SpectacularKetone434342 2 years ago
Love them!
FavorableKetone921397 4 years ago
How many grams is 3/4 cup of sweetener
Jeanette 4 years ago
Loving this recipe for breakfast
KPearl 4 years ago
Great recipe, I used full fat coconut milk instead of almond milk and got a nice rich scone. Extra indulgent with a dollop of cream cheese. I'm going to try adding a little lemon zest next time too!
TersiaT 4 years ago
Thank you so much for this recipe. Absolutie delicious. Easy to make and came out exactly like the recipe said.
UnbelievableAvocado394994 4 years ago
These are very good, and my husband loved them. He is very picky too! Great for when you want something ‘normal’ tasting.