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Low-Carb/Keto Blueberry Scones


1/2 cup coconut flour

1/2 cup almond flour

4 tablespoons sugar of choice

1/4 cup butter, soft

1/4 cup unsweet almond milk or coconut milk

2 teaspoons vanilla extract

1 egg

3/4 cup blueberries

2 teaspoons baking powder

1/4 teaspoon salt


Preheat oven to 350 degrees.

In a medium size bowl combine all of the dry ingredients.

Now add all of your wet ingredients and give it another good mix than add your berries.

Line a baking pan with parchment paper, I sprayed my parchments paper with a little avocado oil but you don't need to.

Scoop and dump your dough, you can use an ice cream scooper if you have one. I used a soup spoon.

You will get about 8/10 scones depending on how much your scooping.

Bake for 15/20 minutes or until the edges are golden brown.

Remove from the oven and let cool completely before eating.



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