Fluffy, buttery, and packed with juicy blueberries, these low-carb, flourless scones give you all the golden comfort of fresh bakery scones without high carbs or wheat.
A Quick Reality Check 💡
While viral posts often claim recipes like this have “zero carbs” and allow you to “eat as much as you like,” all ingredients contain energy:
Carbohydrates: Almond flour and fresh blueberries naturally contain minimal net carbs and fiber, making them low-carb—but not 0g carbs.
Calorie Density: Almond flour and butter are nutrient-dense and high in healthy fats, so moderation remains key for any weight or fitness goals.
Why You’ll Love This Recipe
Flourless & Grain-Free: Uses fine almond flour for a tender, crumbly texture.
No Kneading Required: Simple bowl-and-pan method yields pull-apart scone rounds with minimal effort.
Bursting with Berry Flavor: Fresh blueberries offer natural sweetness and moisture in every bite.
Essential Kitchen Equipment
9-Inch Round Cake Pan: Lined with parchment paper.
Large Glass Bowl: For cutting in cold butter and mixing dough.
Pastry Cutter or Fork: To work cold butter into the almond flour mixture.
Ingredients
Scone Dough:
2 1/2 cups Super-fine blanched almond flour
1/3 cup Granulated keto sweetener (Erythritol or Monk Fruit)
1 tbsp Baking powder
1/4 tsp Salt
1/3 cup Cold unsalted butter (cubed)
1 large Egg (beaten)
1/4 cup Unsweetened almond milk or heavy cream
1 tsp Pure vanilla extract
3/4 cup Fresh blueberries
Step-by-Step Instructions
Step 1: Prep & Preheat
1. Preheat your oven to 350°F (175°C).
2. Line a 9-inch round baking pan with parchment paper.
Step 2: Mix & Cut in Butter
1. In a large bowl, whisk together the 2 1/2 cups almond flour, 1/3 cup sweetener, 1 tbsp baking powder, and 1/4 tsp salt.
2. Add the 1/3 cup cold cubed butter. Use a pastry cutter or fork to blend until the mixture forms coarse crumbs.
Step 3: Combine & Shape
1. Stir in the 1 egg, 1/4 cup almond milk, and 1 tsp vanilla extract until a dough forms.
2. Gently fold in the 3/4 cup blueberries using a spatula.
3. Divide dough into 8 equal portions, roll into balls, and place them side-by-side in a circle inside the prepared pan.
Step 4: Bake & Serve
1. Bake for 22 to 25 minutes until the tops are golden brown and set.
2. Allow to cool for 15 minutes before serving warm!
Chef’s Tips
Keep Butter Cold: Use ice-cold butter directly from the fridge to achieve light, flaky layers.
Use Fresh Berries: Fresh blueberries hold their shape better than frozen berries, which can release excess liquid into the dough.
Nutritional Breakdown (Per Scone)
Servings: 8 scones
Calories: ~210 kcal
Protein: 6g
Net Carbs: 4g
Fat: 18g