Keto Blueberry Scones | Low Carb, Gluten Free, & No Sugar Added

A hand holding a spoon drizzling glaze on top of a blueberry scone. The scone is on a white plate along with a couple of other scones.

5 from 3 reviews

These keto blueberry scones are deliciously moist, tender, and flaky with crumbly toasted edges. And they're incredibly easy to make with just a few simple ingredients. On top of all that, they have no added sugar and are gluten free scones! 



Blueberry scones:

2 cups (224g) Almond Flour

1/4 cup (25g) Coconut Flour

3 tbsp. Granulated Erythritol

1/2 tsp. Baking Powder

1/4 cup Almond Milk

2 tbsp. Coconut Oil (melted)

1 Egg

2 tsp. Vanilla Extract

1 cup Blueberries

Sugar-free glaze:

½ cup (75g) Confectioner Erythritol

2 tbsp. Almond Milk


  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. Mix all dry ingredients in a bowl.
  3. Whisk all wet ingredients in a separate bowl.
  4. Add the dry ingredients to the bowl of wet ingredients and mix carefully until fully combined (you may need to add a bit more almond flour if it’s too runny - you should be able to form a circle with your hands, although it will still be sticky).
  5. Add the blueberries and combine to incorporate them in the dough.
  6. Form a dough ball shaped like a circle with your hands and put it on the parchment paper line baking sheet.
  7. Cut into 8 pieces with a sharp knife. Bake for 20-25 minutes.
  8. Mix all the glaze ingredients in a small bowl until combined. Drizzle on top of the scones or use for dipping. Enjoy!


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