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Keto Blueberry Lemon Scones (Gluten-free) Recipe

Allan
These keto blueberry lemon scones are light, fluffy, and bursting with flavor, making them the perfect low-carb treat for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine Gluten-free, Keto
Servings 8 scones
Calories 220 kcal

Equipment

  • Mixing Bowls
  • Whisk
  • Handheld Electric Mixer (optional)
  • Baking Sheet
  • Cookie Scoop (optional)
  • Cooling rack

Ingredients
  

  • Almond Flour 2 cups
  • Baking Powder 2 tsp
  • Salt 1/2 tsp
  • Butter 1/2 cup
  • Egg 1 large
  • Lemon Zest 1 tbsp
  • Blueberries 1/2 cup
  • Heavy Cream 1/4 cup
  • Sweetener 1/4 cup

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a mixing bowl, whisk together almond flour, baking powder, and salt.
  • In a separate bowl, mix the egg, melted butter, heavy cream, lemon zest, and sweetener.
  • Add the wet mixture to the dry ingredients and stir until combined.
  • Gently fold in the blueberries.
  • Scoop the dough and shape it into balls, placing them on a baking sheet.
  • Bake for 18–20 minutes until golden brown.
  • Allow to cool for 10 minutes on a cooling rack.