Tasty low carb blueberry coconut flour scones are a welcoming breakfast treat. The addition of almond flour gives them traditional texture.
Lately, I have been taking a bit of a break from cooking and baking. I've just been feeling hungry all the time and getting by on small snacks.
I noticed we have a lot of frozen blueberries left in our freezer from last summer's crop. They needed to be used up as blueberry season is only a couple months away.
We'll be picking more berries soon so I needed to make some room in the freezer. I plan to spend this week making a bunch of blueberry recipes
Today, I made a big batch of low carb blueberry coconut flour scones for myself. The recipe makes a lot so I may freeze half of them. Next time, I'll probably just cut the recipe in half.
I'm thinking of making some regular blueberry muffins for my husband and son later today to use up more blueberries. And, I may make some blueberry pancakes and blueberry sauce tomorrow.
The blueberry sauce is perfect for waffles or mixing into yogurt. Hopefully, that will use up most of the frozen blueberries we have.
I chose to make coconut flour scones with some of the blueberries. It's the first time I've ever made scones.
I love the triangular shape of these little treats. And, they go perfect with coffee or tea!
Coconut flour tends to vary a bit. So, you may need to adjust it accordingly to get the right dough consistency.
My dough ended up being a bit wet. I had to add a few tablespoons of extra coconut flour.
However, after baking, I thought these blueberry coconut flour scones had a wonderful texture. They were very similar to regular wheat flour ones.
I'm definitely going to keep this recipe handy. I'd like to try a few more variations.
Once the dough for the low carb scones is made, it's rolled out into two circles. I like to roll it out between wax paper or right on the silicone baking mat.
If you don't have a non-stick baking surface, you may want to bake these coconut flour scones on parchment paper for easier release.
These low carb scones are a bit crumbly right from the oven. I find that they are much better after being in the refrigerator for a day.
Although you don't have to use a glaze, I thought the triangles looked a little plain. It's easy to whip up a batch of thin frosting with Swerve Confectioners.
Just mix up a little bit of the powdered sweetener with lemon juice and vanilla extract. Keep the consistency thin so you can drizzle it easily over the scones.
My husband's great aunt hosts a tea party for the kids each summer. I plan to take a few of these low carb blueberry coconut scones to the party. They do go perfect with tea!
I'm hoping my husband's great uncle will like these scones. He's a diabetic and is always watching his sugar.
It's great that you don't have to give up sweet treats just because sugar is off limits! There are plenty of sugar free recipes out there made with natural based alternative sweeteners like these scones!
The rest of the batch will make tasty morning treats for me at work. I'm always looking for a snack a few hours into the work day.
Although these were the first batch of scones I've ever made, they came out pretty darn good. But I've also tried a recipe for keto cranberry scones from a cookbook that were awesome too.
I've got tons more low carb blueberry recipes on the collection I put together here. There's 21 low carb blueberry recipes there so you'll be sure to find one you like.
If you'd like to try another fantastic brunch recipe, you must try keto coffee cake too.
Low Carb Blueberry Coconut Flour Scones - Gluten Free
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Blueberry Coconut Flour Scones
- 1 ½ cups almond flour
- ½ cup coconut flour
- ⅓ cup low carb sugar substitute or brown sweetener
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ cup butter chilled
- 1 cup blueberries fresh or frozen
- ⅓ cup heavy cream
- ⅓ cup unsweetened almond milk
- 2 eggs
- ½ teaspoon blackstrap molasses optional
- ¼ cup Swerve Confectioners Powdered Sweetener
- ¼ teaspoon vanilla extract
- 2-3 teaspoons lemon juice
- Mix flours, sweetener, baking powder and salt.
- Cut butter into dry mix.
- Add blueberries and stir to coat berries.
- In separate bowl, whip together molasses, cream, almond milk and eggs.
- Slowly pour wet mix into dry mix and stir just until dough forms. Add more coconut flour if needed.
- Divide dough in half.
- Roll each half into a ball and flatten into a circle.
- Cut each dough circle into 6 triangles.
- Bake triangles for about 15-20 minutes at 375 degree F.
- Allow to cool for 15 minutes, then transfer to cooling rack.
- Drizzle with glaze, if desired.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 1 [calories] => 147 [carbohydrates] => 8 [protein] => 5 [fat] => 10 [saturated_fat] => 3 [monounsaturated_fat] => 1 [cholesterol] => 41 [sodium] => 95 [potassium] => 44 [fiber] => 4 [sugar] => 2 [vitamin_a] => 150 [vitamin_c] => 1.7 [calcium] => 60 [iron] => 1.4 [serving_unit] => g )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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I made a few alterations, and they were amazing! I used your flour ratio. For the sweetener, it called for 1/3 c of the monkfruit sweetener. I only had 1/4 c, so I added 2T of Swerve. I also added an extra tablespoon of butter, a teaspoon of vanilla, the grated zest of one lemon, and the juice of half a lemon. I shaped them just by using a large cookie scoop, and I got the same dozen. I brushed an egg wash on the top to help it brown. The lemon plus the egg wash made it a lovely shade of yellow. For the glaze, I just combined the other half of a lemon with 1/4 c Swerve confectioners sugar, and it worked great for a drizzled glaze! Thanks! Oh, and I added coarsely chopped pecans because--why not? 🙂
I really want to try this recipe, but I don't have heavy cream. Can I substitute it for buttermilk?
It should work as they are similar, but I haven't tested it to be sure.
Mine are in the oven now, looking rather purple, as I used frozen blueberries and I think the color runs more than if they were fresh blueberries. I'm excited to see the end result. Thanks for sharing your recipe!
You can't use buttermilk. Fat taken put and similar to skimmed milk for baking normal bread. Double Cream - as it is called in Britain and Ireland - is easy to very easy to get.
Yum! These came out beautifully! I did add fresh lemon peel to the recipe and icing. I also dusted my board and the tops of my rounds before shaping. Satisfied my sugar lovers too! Thank you for another family friendly recipe 🙂
Thanks for sharing your tips for the recipe Chrys!
Mine came out yellow and the top never browned but the bottom edges did. I didn’t get to taste it because it was a gift. My friend and her family loved it and ate it but she too said she tried to brown in broiler . And nothing.
I've never had an issue with the scones browning so I'm not sure what it could be. It could be a variation in ovens, but using a broiler should have worked.
Could you do these is circles like biscuits?
You can cut them in any size or shape.
These are my favorite! I make them for my family once a week. They give them to their friends and everyone wants me to be baking all the time!
P.s I added honey instead of molasses. Comes out super good
I have a nut allergy. Can I use all coconut flour?
That wouldn't work. You'd need less coconut flour, more liquid, and more eggs.
U get three tyes of coconut flour. 1) very course like nutty wheat. 2) A medium fine like brown bread wheat. Makes a chewy scone
3) An very fine one. If you are ok with the coconut taste you can use that in place of the almound nut. What I have used with success is. Ground golden Flax seed. I would add 2 teaspoon pesiliumhusk flour. Replace the almond milk with coconut milk. I prefer using a teaspoon bicarbonate & cream of tartar. Mix all the dry components well. Add liquids slowly the no mix must not be to wet. Good luck.
These are so good. I did not end up making the glaze, but they are delicious with out! Thanks for the recipe!
Thanks for trying. So glad they worked out!
Is Truvia comparable to Swerve?
Similar, but Swerve uses a fiber sweetener whereas Truvia uses stevia.
What could you use instead of molasses.
You can leave it out, use a brown sugar sub instead of the sweetener use, or add a little Sukrin Fiber Gold syrup in place of it.