Enjoy these soft and tender keto blueberry cream cheese scones. They are the perfect low-carb treat for breakfast. They are also great for an afternoon snack. These gluten-free scones are packed with the tangy richness of cream cheese. They also have a burst of fresh blueberries. They are sure to satisfy your cravings. Additionally, they keep you on track with your ketogenic lifestyle. Whether you’re new to keto baking or a seasoned pro, this easy recipe is a must-try!
Made withย almond flourย andย coconut flour, these scones are entirelyย grain-free. They are suitable for anyone following a low-carb, gluten-free, orย sugar-free diet. The addition of cream cheese ensures the scones are moist and rich. Blueberries add a touch of natural sweetness. A simpleย ketogenic sweet drizzleย made with powdered erythritol enhances these scones. It makes them both delicious and visually appealing.
These low-carb blueberry scones are not only easy to make but also versatile. Serve them as a satisfying breakfast, a quick snack, or even as a guilt-free dessert. Plus, they store well in the fridge, so you can enjoy them throughout the week.
They are ideal for those who wish to enjoy a classic baked good. They can do so while staying in ketosis. Pair them with your favorite cup of coffee or tea. Enjoy a cozy treat that feels indulgent. You can indulge without the carb overload.
Try these sugar-free scones today. Enjoy the delightful combination of buttery richness, tangy cream cheese, and juicy blueberries. All of this is in a keto-friendly package. Theyโre sure to become a staple in your collection of keto dessert recipes!
Ketogenic Scones
Course: Breakfast, DessertDifficulty: Medium8
servings25
minutes20
minutes200
kcalIngredients
- Scones
2 cups / 5 dl almond flour
1/4 cup / 0,5 dl coconut flour
1/4 cup / 0,5 dl granulated erythritol
1/2 cup / 75 g blueberries
1 tsp baking powder
1/4 cup / 60 g unsalted butter (cold, diced)
4 oz / 115 g cream cheeseย
1/4 cup / 0,5 dl heavy cream (or coconut cream for dairy-free)
1 large egg
1 tsp vanilla extract
1/4 tsp salt
- Sweet drizzle
1/4 cup powdered erythritol (or powdered monk fruit sweetener)
2โ3 tsp heavy cream (or coconut cream for dairy-free)
1/4 tsp vanilla extract
1/2 tsp lemon juice
Directions
- Scones
- Preheat your oven to 350ยฐF / 175ยฐC and line a baking sheet with parchment paper.
- Whisk together almond flour, coconut flour, erythritol, baking powder, and salt in a large bowl.
- Add the cold, diced butter and softened cream cheese to the dry ingredients. Use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until a dough forms.
- Gently fold in the blueberries, ensuring theyโre evenly distributed.
- Transfer the dough to a baking sheet, and form a round disc about 1 inch thick. Cut the disc into 8 wedges.
- Bake for 18โ20 minutes or until the scones are golden brown on top.
- Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Sweet drizzle
- Whisk together the powdered sweetener, heavy cream, and vanilla extract in a small bowl until smooth. Add the cream 1 teaspoon at a time to control the consistency.
- Mix in the lemon juice.
- Once the scones are completely cooled, use a spoon or a piping bag to drizzle the sweet glaze over the top. Let it set for a few minutes before serving.
Notes
- Macros for the whole recipe: Calories: 200
Fat: 17g
Protein: 5g
Total Carbs: 6g
Fiber: 2g
Net Carbs: 4g