34+ Flavorful Keto Blueberry Scone to Satisfy Your Sweet Tooth

If you’ve been on the hunt for delicious keto-friendly baked goods, then you’re in for a treat!

Scones, with their crumbly texture and delightful flavors, are a classic breakfast or afternoon snack.

Now, imagine combining that classic comfort with the sweet-tart taste of blueberries, all while staying within your low-carb, keto diet goals.

Enter keto blueberry scones.

In this article, we’ll explore 34+ keto blueberry scone recipes that will not only satisfy your cravings but also keep you on track with your keto lifestyle.

Whether you prefer something sweet, savory, or with a hint of spice, we have something for everyone.

So, grab your apron and get ready to indulge in these keto-friendly scones, packed with the antioxidant-rich goodness of blueberries!

34+ Flavorful Keto Blueberry Scone to Satisfy Your Sweet Tooth

Whether you’re a seasoned keto baker or just starting your low-carb journey, these 34+ keto blueberry scone recipes are a perfect addition to your collection.

Each recipe brings its own unique twist on the classic scone, from fruity and tangy to nutty and spiced.

Blueberries are a great addition to your keto diet, offering both flavor and health benefits, all without kicking you out of ketosis.

With these recipes, you’ll have plenty of delicious scone options to choose from, ensuring that you never have to miss out on the joy of fresh, homemade baked goods.

So, bake up a batch (or two), and enjoy these keto blueberry scones with a hot cup of coffee or tea!

Classic Keto Blueberry Scones

Delicate, buttery, and filled with juicy blueberries, these scones make a perfect low-carb breakfast or snack. The recipe combines almond flour and a touch of coconut flour for the perfect texture, while erythritol adds sweetness without the carbs. Whether you’re enjoying them with coffee or as an afternoon treat, these scones will quickly become a favorite.

Ingredients:

• 2 cups almond flour
• 2 tbsp coconut flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup unsalted butter, cold and cubed
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 large egg
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
3. Add the cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, mix almond milk, vanilla extract, and the egg. Pour into the dry mixture and stir until just combined.
5. Gently fold in the blueberries.
6. Shape the dough into a circle on the baking sheet, about 1 inch thick, and cut into 8 wedges. Separate the wedges slightly.
7. Bake for 18–22 minutes or until the edges are golden brown. Let cool before serving.

These classic scones offer a delightful balance of sweetness and texture, perfect for satisfying your craving for baked goods on a keto diet. Pair them with your favorite tea for an indulgent treat.

Lemon-Blueberry Keto Scones

Zesty lemon meets sweet blueberries in this refreshing twist on traditional scones. The bright citrus flavor enhances the berries’ natural sweetness, making these scones an irresistible addition to your keto recipe collection. Perfect for brunch or a mid-morning snack, they’re as visually stunning as they are delicious.

Ingredients:

• 2 cups almond flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tbsp lemon zest
• 1/3 cup unsalted butter, cold and cubed
• 1 large egg
• 2 tbsp lemon juice
• 2 tbsp unsweetened almond milk
• 1/2 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
2. Combine almond flour, erythritol, baking powder, salt, and lemon zest in a bowl.
3. Add the butter and mix until the texture resembles coarse crumbs.
4. Whisk together the egg, lemon juice, almond milk, and vanilla extract. Add to the dry ingredients and mix until just combined.
5. Carefully fold in the blueberries.
6. Form the dough into a disk, about 1 inch thick, and cut into 8 triangles. Arrange the scones on the baking sheet.
7. Bake for 18–20 minutes or until the edges are golden brown. Let cool completely before serving.

These scones are a vibrant, flavorful treat that will brighten your mornings. The lemon-blueberry combination is timeless, providing a satisfying and refreshing experience in every bite.

Cinnamon Blueberry Keto Scones

A warm, comforting blend of cinnamon and juicy blueberries makes these scones perfect for a cozy morning or evening snack. The subtle spice pairs beautifully with the sweetness of the berries, creating a unique flavor profile that’s irresistible and keto-friendly.

Ingredients:

• 2 cups almond flour
• 2 tbsp coconut flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/3 cup unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon.
3. Add the butter and blend until the mixture forms a crumbly texture.
4. In another bowl, whisk together the egg, almond milk, and vanilla extract. Add to the dry mixture and mix until combined.
5. Gently fold in the blueberries.
6. Shape the dough into a circle, approximately 1 inch thick, and cut into 8 pieces. Arrange the pieces on the baking sheet.
7. Bake for 20–25 minutes or until the edges are golden brown. Allow to cool slightly before enjoying.

These cinnamon blueberry scones offer a touch of spice that complements the fruity sweetness, making them a delightful choice for any time of day. They’re comforting, aromatic, and a wonderful way to embrace keto baking.

Keto Blueberry Almond Scones

These keto blueberry almond scones combine the nutty flavor of almond flour with the sweetness of fresh blueberries. The scones are perfectly crumbly, with just the right amount of sweetness from erythritol. It’s a low-carb delight that’s ideal for a satisfying breakfast or an afternoon treat. Whether enjoyed with a cup of coffee or on their own, they’re sure to please anyone following a keto lifestyle.

Ingredients:

• 2 cups almond flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries
• 2 tbsp slivered almonds (optional for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine almond flour, erythritol, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, almond milk, and vanilla extract. Add to the dry ingredients and stir until just combined.
5. Carefully fold in the blueberries.
6. Form the dough into a round disk, about 1 inch thick, and cut into 8 wedges. Place on the baking sheet and top with slivered almonds if desired.
7. Bake for 18–22 minutes or until golden brown. Let cool on a wire rack.

These almond-infused scones are a perfect addition to any keto-friendly breakfast or snack. The almonds provide an extra layer of texture, while the blueberries offer a burst of flavor in every bite. They’re both delicious and satisfying, making them a fantastic low-carb option.

Keto Blueberry Coconut Scones

A tropical twist on classic keto scones, these blueberry coconut scones offer a subtle coconut flavor that perfectly complements the sweetness of fresh blueberries. The coconut flour and unsweetened shredded coconut create a light and airy texture, making each bite feel indulgent but still keto-approved. These scones are an excellent option for those craving something sweet with a little extra flair.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup shredded unsweetened coconut
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup unsalted butter, cold and cubed
• 1 large egg
• 2 tbsp unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together almond flour, coconut flour, shredded coconut, erythritol, baking powder, and salt.
3. Add the cold butter and use a pastry cutter or your hands to incorporate until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, almond milk, and vanilla extract. Add this wet mixture to the dry ingredients and stir until well combined.
5. Gently fold in the blueberries.
6. Shape the dough into a circle, about 1 inch thick, and cut into 8 wedges. Place the wedges on the prepared baking sheet.
7. Bake for 18–20 minutes or until golden brown. Let cool before serving.

These coconut scones add a light, tropical flavor to your keto baking repertoire. The shredded coconut not only enhances the taste but also provides a unique texture that pairs beautifully with the blueberries. These scones make an excellent treat for those who enjoy something a little different yet still deliciously low-carb.

Chocolate Chip Keto Blueberry Scones

For those who want to indulge in a little more decadence while staying within their keto goals, these chocolate chip keto blueberry scones are the perfect option. The rich chocolate chips combined with the fresh blueberries make for a sweet and satisfying treat that will please both chocolate lovers and keto enthusiasts. This recipe offers a perfect balance of chocolatey goodness and fruity freshness.

Ingredients:

• 2 cups almond flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsweetened chocolate chips
• 1/3 cup unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together almond flour, erythritol, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or your hands until the mixture forms coarse crumbs.
4. In a separate bowl, whisk together the egg, almond milk, and vanilla extract. Pour into the dry ingredients and stir until combined.
5. Gently fold in the chocolate chips and blueberries.
6. Shape the dough into a circle about 1 inch thick, and cut it into 8 wedges. Place them on the prepared baking sheet.
7. Bake for 18–22 minutes or until golden brown. Allow them to cool slightly before serving.

These chocolate chip blueberry scones are the perfect blend of sweetness, fruitiness, and rich chocolate flavor. They’re ideal for those looking to treat themselves without compromising their keto goals. Whether paired with a cup of coffee or enjoyed on their own, these scones make a delightful, indulgent keto-friendly snack.

Keto Blueberry Maple Scones

These scones bring together the comforting taste of maple syrup with the burst of fresh blueberries, all while keeping the recipe keto-friendly. The combination of maple extract and erythritol provides a sweet flavor without any of the carbs, making them the perfect treat for those following a low-carb lifestyle. Enjoy them for breakfast or as a special snack.

Ingredients:

• 2 cups almond flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp maple extract
• 1/3 cup unsalted butter, cold and cubed
• 1 large egg
• 2 tbsp unsweetened almond milk
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
3. Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, almond milk, and maple extract. Add this to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Form the dough into a disk, about 1 inch thick, and cut into 8 wedges. Arrange on the baking sheet.
7. Bake for 18–22 minutes or until golden brown. Let cool before serving.

These scones are a delightful treat with the sweet, warm flavor of maple and the freshness of blueberries. The maple extract provides a unique twist to the traditional blueberry scone, making this an indulgent yet low-carb option that’s sure to satisfy.

Keto Blueberry Cream Cheese Scones

Rich and indulgent, these keto blueberry cream cheese scones offer a creamy, melt-in-your-mouth texture. The addition of cream cheese helps to create a soft, fluffy scone while keeping the carb count low. Paired with the sweet blueberries, these scones are a delicious way to enjoy a low-carb dessert or breakfast.

Ingredients:

• 2 cups almond flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter, cold and cubed
• 4 oz cream cheese, softened
• 1 large egg
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine almond flour, erythritol, baking powder, and salt.
3. Cut in the butter and cream cheese using a pastry cutter or your hands until the mixture resembles coarse crumbs.
4. In another bowl, whisk together the egg, almond milk, and vanilla extract. Add this to the dry ingredients and stir until combined.
5. Gently fold in the blueberries.
6. Shape the dough into a circle about 1 inch thick and cut into 8 wedges. Arrange the wedges on the baking sheet.
7. Bake for 18–22 minutes or until golden brown. Let cool slightly before serving.

These scones are the perfect balance of creamy and fruity. The cream cheese adds a rich texture that makes each bite incredibly satisfying. Perfect for anyone craving something indulgent yet keto-friendly, these scones will quickly become a favorite.

Keto Blueberry Ginger Scones

A delightful twist on traditional scones, these keto blueberry ginger scones incorporate fresh ginger for a spicy kick that complements the sweetness of the blueberries. The ginger adds a layer of warmth and depth to the flavor profile, making them an exciting treat to enjoy anytime. These scones are perfect for those who like a little spice with their sweetness.

Ingredients:

• 2 cups almond flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground ginger
• 1/3 cup unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine almond flour, erythritol, baking powder, salt, and ground ginger.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, almond milk, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Shape the dough into a disk, about 1 inch thick, and cut it into 8 wedges. Arrange them on the baking sheet.
7. Bake for 18–22 minutes or until golden brown. Let cool slightly before serving.

These blueberry ginger scones provide a unique, bold flavor that’s perfect for those who enjoy the combination of spicy and sweet. The ginger gives the scones a warming sensation that complements the fresh blueberries, making them a wonderful keto-friendly treat.

Keto Blueberry Chia Seed Scones

These keto blueberry chia seed scones are packed with nutritious chia seeds, adding a unique crunch and a boost of omega-3s to your scones. The scones are perfectly tender with a mild sweetness from the erythritol, complemented by the juicy blueberries. This recipe makes for a delicious and healthy snack or breakfast option, giving you both flavor and nourishment.

Ingredients:

• 2 cups almond flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp chia seeds
• 1/3 cup unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, baking powder, salt, and chia seeds.
3. Add the cubed butter and use a pastry cutter or your fingers to blend the butter into the dry ingredients until it resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, almond milk, and vanilla extract. Add to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Shape the dough into a circle, about 1 inch thick, and cut into 8 wedges. Place the wedges on the prepared baking sheet.
7. Bake for 18–22 minutes or until golden brown. Let cool before serving.

These scones are a perfect combination of flavor and health. The chia seeds offer a pleasant crunch and added nutritional benefits, while the blueberries provide natural sweetness. Ideal for anyone looking for a low-carb, high-nutrient snack or breakfast!

Keto Blueberry Ricotta Scones

These keto blueberry ricotta scones are incredibly light and fluffy, thanks to the addition of ricotta cheese. The ricotta keeps the scones moist and tender, while the blueberries burst with flavor in each bite. This recipe makes for a luxurious, melt-in-your-mouth treat that’s perfect for a special occasion or as a keto-friendly dessert.

Ingredients:

• 2 cups almond flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup ricotta cheese
• 1/3 cup unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine almond flour, erythritol, baking powder, and salt.
3. Add the cold butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the ricotta cheese, egg, almond milk, and vanilla extract. Add to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Shape the dough into a disk, about 1 inch thick, and cut into 8 wedges. Arrange on the baking sheet.
7. Bake for 18–22 minutes or until golden brown. Let cool slightly before serving.

These ricotta scones are wonderfully tender, with the creaminess of ricotta adding a touch of luxury to your keto baking. The blueberries make them perfectly sweet, while the almond flour keeps them low-carb and satisfying.

Keto Blueberry Pumpkin Scones

These keto blueberry pumpkin scones are a delightful fall-inspired treat with the warm, earthy flavors of pumpkin and cinnamon. The pumpkin puree adds moisture, making these scones soft and tender, while the blueberries provide a burst of freshness. This recipe is perfect for those who want to enjoy a cozy, keto-friendly scone with seasonal flavors.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 cup unsweetened pumpkin puree
• 1/3 cup unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon.
3. Add the cold butter and cut it into the dry ingredients until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the pumpkin puree, egg, almond milk, and vanilla extract. Add to the dry mixture and stir until just combined.
5. Gently fold in the blueberries.
6. Shape the dough into a disk, about 1 inch thick, and cut into 8 wedges. Place the wedges on the prepared baking sheet.
7. Bake for 20–25 minutes or until golden brown. Let cool before serving.

These pumpkin scones are the perfect treat for anyone craving the flavors of autumn while sticking to a keto diet. The pumpkin puree adds moisture and depth, while the blueberries give a fresh contrast, making them a wonderful and cozy addition to your keto baking repertoire.

Keto Blueberry Lavender Scones

These keto blueberry lavender scones offer a sophisticated twist with the addition of dried lavender. The floral notes from the lavender beautifully complement the sweetness of the blueberries, creating a delicate and aromatic treat. These scones are perfect for a tea party or a refined breakfast, bringing elegance to your keto dessert table.

Ingredients:

• 2 cups almond flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp dried lavender buds
• 1/3 cup unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, salt, and dried lavender buds.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, almond milk, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Shape the dough into a round disk, about 1 inch thick, and cut into 8 wedges. Arrange the wedges on the baking sheet.
7. Bake for 18–22 minutes or until golden brown. Let cool before serving.

These lavender scones are wonderfully fragrant and delicate, making them a unique option for those looking for something more refined. The lavender provides an unexpected but delicious layer of flavor, while the blueberries remain the star of the show.

Keto Blueberry Almond Joy Scones

Inspired by the popular Almond Joy candy, these keto blueberry almond scones feature a rich combination of chocolate, coconut, almonds, and blueberries. This indulgent recipe is perfect for satisfying your sweet tooth while staying within your low-carb goals. The chocolate chips and almonds create a satisfying texture, while the coconut flour adds a slightly chewy bite.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup shredded unsweetened coconut
• 1/4 cup unsweetened chocolate chips
• 1/3 cup unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries
• 1/4 cup sliced almonds (optional for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, salt, and shredded coconut.
3. Add the cold butter and use a pastry cutter or your hands to incorporate the butter until the mixture resembles coarse crumbs.
4. In another bowl, whisk together the egg, almond milk, and vanilla extract. Add this to the dry mixture and stir until combined.
5. Gently fold in the chocolate chips and blueberries.
6. Shape the dough into a circle about 1 inch thick, and cut it into 8 wedges. Top with sliced almonds if desired.
7. Bake for 18–22 minutes or until golden brown. Let cool before serving.

These scones are a decadent, low-carb indulgence that combines the richness of chocolate, the sweetness of blueberries, and the crunch of almonds. They’re perfect for anyone craving a dessert-like breakfast or a special treat.

Keto Blueberry Cinnamon Roll Scones

These keto blueberry cinnamon roll scones are inspired by the beloved cinnamon roll, but with a twist. The cinnamon swirls are incorporated into the dough, and the fresh blueberries add bursts of sweetness. These scones offer the flavors of a classic cinnamon roll but in a low-carb, convenient scone format.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tbsp ground cinnamon
• 1/3 cup unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries
• 2 tbsp cinnamon erythritol mix (for swirl)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon.
3. Add the cold butter and cut it into the dry ingredients until the mixture resembles coarse crumbs.
4. In another bowl, whisk together the egg, almond milk, and vanilla extract. Add to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Roll the dough out into a rectangle about 1 inch thick. Sprinkle the cinnamon erythritol mixture on top, then roll the dough up into a log shape and cut it into 8 wedges.
7. Arrange the wedges on the prepared baking sheet and bake for 18–22 minutes or until golden brown. Let cool before serving.

These cinnamon roll-inspired scones are a perfect marriage of flavors, offering a warm, comforting cinnamon taste paired with the fresh burst of blueberries. They’re ideal for anyone who misses the classic cinnamon roll but wants a keto-friendly option.

Keto Blueberry Coconut Scones

These keto blueberry coconut scones are a tropical-inspired treat, combining the subtle sweetness of blueberries with the rich, nutty flavor of coconut. The shredded coconut adds a delightful texture to the scones, while the almond flour keeps them light and low in carbs. This is a great choice for anyone looking for a refreshing and satisfying keto snack.

Ingredients:

• 2 cups almond flour
• 1/4 cup shredded unsweetened coconut
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, shredded coconut, erythritol, baking powder, and salt.
3. Cut the cold butter into the dry ingredients using a pastry cutter or your hands until it resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, almond milk, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Shape the dough into a round disk, about 1 inch thick, and cut into 8 wedges. Arrange the wedges on the baking sheet.
7. Bake for 18–22 minutes or until golden brown. Let cool before serving.

These coconut scones are a perfect balance of sweetness and texture. The coconut brings a slightly chewy bite, while the blueberries offer a burst of fresh flavor. They’re a refreshing addition to your keto breakfast or snack rotation.

Keto Blueberry Orange Scones

These keto blueberry orange scones are a burst of citrus freshness with the sweetness of blueberries. The zest of fresh orange adds a bright and tangy note that contrasts beautifully with the blueberries, making each bite a refreshing treat. This recipe is perfect for a morning indulgence, giving you a keto-friendly yet vibrant flavor.

Ingredients:

• 2 cups almond flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tbsp orange zest
• 1/3 cup unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, baking powder, salt, and orange zest.
3. Cut the cold butter into the dry ingredients until it forms coarse crumbs.
4. In a separate bowl, whisk together the egg, almond milk, and vanilla extract. Add to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Shape the dough into a circle, about 1 inch thick, and cut into 8 wedges. Place the wedges on the baking sheet.
7. Bake for 18–22 minutes or until golden brown. Let cool slightly before serving.

These scones have a refreshing citrus twist with the tangy orange zest, while the blueberries keep them wonderfully sweet. They are a perfect way to add some zest to your keto baking routine!

Keto Blueberry Bacon Scones

For a savory-sweet treat, these keto blueberry bacon scones are a surprising and delicious combination of flavors. The salty bacon adds a rich contrast to the sweet, juicy blueberries, creating a unique and satisfying scone. This recipe is perfect for anyone who enjoys a more savory breakfast with a hint of sweetness.

Ingredients:

• 2 cups almond flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup cooked bacon, crumbled
• 1/3 cup unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, baking powder, and salt.
3. Add the cold butter and cut it into the dry ingredients until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, almond milk, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
5. Gently fold in the crumbled bacon and blueberries.
6. Shape the dough into a circle, about 1 inch thick, and cut into 8 wedges. Arrange the wedges on the baking sheet.
7. Bake for 18–22 minutes or until golden brown. Let cool before serving.

These bacon-infused scones offer a savory flavor profile with the unexpected sweetness of blueberries, making them an ideal snack for those who like bold, contrasting flavors. They provide a delightful balance of salty and sweet in each bite.

Keto Blueberry Lemon Poppy Seed Scones

These keto blueberry lemon poppy seed scones are a zesty and fresh take on the classic scone, combining the tangy taste of lemon with the delicate crunch of poppy seeds. The blueberries add a burst of natural sweetness, making these scones a perfectly balanced treat. Ideal for a morning pick-me-up or a light snack, these scones offer both brightness and flavor.

Ingredients:

• 2 cups almond flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tbsp lemon zest
• 1 tbsp poppy seeds
• 1/3 cup unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, salt, lemon zest, and poppy seeds.
3. Add the cold butter to the dry ingredients and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, almond milk, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Shape the dough into a round disk, about 1 inch thick, and cut into 8 wedges. Arrange the wedges on the baking sheet.
7. Bake for 18–22 minutes or until golden brown. Let cool before serving.

These scones are a refreshing, slightly tangy treat with the pop of blueberries and the bright zing from lemon. The poppy seeds add texture and a subtle flavor, making this a must-try keto-friendly scone for those who love citrus-infused desserts.

Keto Blueberry Hazelnut Scones

These keto blueberry hazelnut scones are a delightful, nutty version of a classic scone. The toasted hazelnuts lend a rich, earthy flavor, complementing the sweetness of the blueberries and creating a satisfying and hearty treat. Whether for breakfast or an afternoon snack, these scones provide a perfect combination of flavors and textures.

Ingredients:

• 2 cups almond flour
• 1/4 cup ground hazelnuts
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries
• 1/4 cup chopped toasted hazelnuts (optional for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, ground hazelnuts, erythritol, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, almond milk, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Shape the dough into a round disk, about 1 inch thick, and cut into 8 wedges. Top with the chopped toasted hazelnuts if desired.
7. Bake for 18–22 minutes or until golden brown. Let cool before serving.

These scones have a delicious nutty flavor thanks to the hazelnuts, which pair perfectly with the fresh blueberries. The added texture from both the hazelnuts in the dough and as a topping makes each bite irresistible.

Keto Blueberry Spice Scones

These keto blueberry spice scones are a cozy, flavorful treat with hints of cinnamon, nutmeg, and cloves. The warm spices complement the blueberries beautifully, creating a comforting, aromatic experience with each bite. These scones are perfect for a chilly morning or as a seasonal treat, especially when you’re craving a little extra warmth and depth in your low-carb baking.

Ingredients:

• 2 cups almond flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/3 cup unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, baking powder, salt, cinnamon, nutmeg, and cloves.
3. Cut the cold butter into the dry ingredients until it resembles coarse crumbs.
4. In a separate bowl, whisk together the egg, almond milk, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Shape the dough into a round disk, about 1 inch thick, and cut into 8 wedges. Arrange on the baking sheet.
7. Bake for 18–22 minutes or until golden brown. Let cool slightly before serving.

These spice-filled scones are a perfect balance of warm, aromatic flavors and fresh blueberry sweetness. The cinnamon, nutmeg, and cloves provide a comforting, seasonal taste that makes them a great keto treat for colder months.

Note: More recipes are coming soon!