Keto Blueberry Scones with Glaze
Ingredients
For the scones:
2 cups almond flour
¼ cup coconut flour
⅓ cup powdered erythritol (or monk fruit sweetener)
1 tbsp baking powder
½ tsp xanthan gum (optional, improves texture)
Pinch of salt
1 large egg
⅓ cup heavy cream (or unsweetened almond milk for lighter version)
¼ cup unsalted butter, melted
1 tsp vanilla extract
½ cup fresh or frozen blueberries (not thawed if frozen)
For the glaze:
½ cup powdered erythritol
2 tbsp heavy cream (or unsweetened almond milk)
½ tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, xanthan gum, and salt.
Add wet ingredients: Whisk in the egg, melted butter, heavy cream, and vanilla until dough forms.
Fold in blueberries: Gently stir in blueberries, being careful not to mash them.
Shape scones: Place dough on parchment paper, form into a circle (about ¾ inch thick), then cut into 6–8 wedges or use a biscuit cutter for rounds.
Bake: Place on the baking sheet and bake 18–22 minutes, until golden and firm. Let cool completely before glazing.
Make glaze: Stir together erythritol, heavy cream, and vanilla until smooth. Drizzle over cooled scones.
✅ Keto Notes
Each scone: ~4–5g net carbs.
Can store in an airtight container for 3 days or freeze for later.
Use lemon zest in the dough for a blueberry-lemon scone twist 🍋.
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