Sugar-Free Blueberry Scones – Buttery, Crumbly, and Low-Carb Approved

Mornings used to mean skipping the pastry case and pouting a little. Then I found almond flour magic, and suddenly—scones that actually hold, taste rich, and don’t turn to sawdust after one day in the fridge. These? They’re bakery-style and blood sugar safe.

💡 Why It’s Better Than Store-Bought

• Almond flour brings that classic crumb—without gluten or grains.
• Blueberries give just enough sweetness and bite without blowing carbs.
• Lemon glaze zips it up—tart, sweet, and totally optional (but worth it).
• No xanthan, no weird flours—just simple keto baking done right.

🧾 Ingredients That Kept It Keto

• 2¼ cups almond flour (225g) – Or 2 cups (200g) if superfine. Too much = greasy.
• ¼ cup erythritol or allulose (45g) – Keeps it sweet but not cloying.
• 1½ tsp baking powder – Gives them a bit of rise.
• ¼ cup melted butter (60g) – Fat + flavor. Salted or unsalted works.
• Zest of 1 lemon – Adds brightness and balances the berries.
• 1 tsp vanilla extract – Rounds out the sweetness.
• 1 large egg – Binds the dough. Room temp works best.
• ½ cup blueberries (75g) – Just enough to dot the dough without sog.
• 1 egg, beaten – Brushed on top for a golden finish.

Lemon Glaze:

• ¼ cup powdered sweetener (40g) – I used allulose for smoothness.
• 1 tsp lemon juice – Tart and bright.

🔁 Low-Carb Substitutions That Hold Up

Want to Swap	Use This	Notes
Blueberries	Raspberries or blackberries	Chop slightly and reduce to ⅓ cup
Erythritol	Allulose or monk fruit blend	Allulose will brown more, use for softer top
Almond flour	Can’t sub coconut here	Too dry, different ratios needed
Dairy-free?	Use coconut oil	Will change flavor slightly, still works

⚠️ Learn From My Low-Carb Fails

What Went Wrong	Why It Happens	How to Fix It
Scones crumbled	Too much almond flour	Weigh it or use 200g if superfine
Gritty texture	Erythritol didn’t dissolve	Powder it or use allulose for smoothness
Too soft inside	Didn’t cool fully	Let them sit in pan to firm up

👩‍🍳 How to Make It (Step-by-Step)

1. Preheat oven to 350°F (180°C). Line a baking tray with parchment.
2. In one bowl: mix almond flour, sweetener, baking powder.
3. In another: stir melted butter, lemon zest, vanilla, and egg.
4. Combine wet and dry, then gently fold in blueberries.
5. Shape into a disc ~1 inch thick, cut into 8 wedges. Move apart.
6. Brush tops with beaten egg. Bake 20–22 mins until golden.
7. Cool completely before glazing. Mix powdered sweetener + lemon juice, drizzle and serve.

🧠 What I Do Now (That I Didn’t at First)

• Weigh your almond flour. Too much = dry.
• I use frozen blueberries straight from the freezer—less juice bleed.
• I let them cool fully in the pan—texture firms perfectly that way.

🧊 Freezing + Reheating Without Ruining It

• Fridge: Airtight for 5 days. Best texture days 2–3.
• Freezer: Wrap and freeze up to 3 months.
• Reheat: Toast oven at 300°F for 8 mins. Glaze after, not before, if freezing.

❓ Real Keto Questions, Real Answers

Q: Are blueberries keto?
A: In small amounts—yes. ½ cup across 8 scones = ~1g net carbs each from berries.

Q: Can I make these sweeter?
A: Add 1–2 tsp extra powdered sweetener to glaze or dough. Taste and adjust.

Q: Why didn’t mine rise?
A: Almond flour won’t puff much. Make sure baking powder is fresh, and don’t overmix.

🔢 Full Nutrition Facts (Per Scone – Makes 8)

Nutrient	Amount
Calories	237 kcal
Total Fat	21.5g
• Saturated Fat	5.1g
Cholesterol	~50mg
Sodium	~60mg
Total Carbohydrates	7g
• Fiber	3.1g
Net Carbs	3.9g
Sugars (natural)	2.3g
Protein	7g

Check out More Recipes:

• Sugar-Free Blueberry Pie – Sweet, Fruity, and Low-Carb Friendly
• Sugar-Free Protein Muffins – High-Protein, Low-Carb, and Blueberry-Stuffed
• Blueberry Muffins – Low-Carb, Keto-Friendly, and Not a Blood Sugar Bomb