Scones are usually known for being rich in flour and sugar, but these Keto Blueberry Lemon Scones prove that you don’t have to give up bakery-style comfort to stay low-carb. They’re tender on the inside, lightly crisp on the outside, and bursting with juicy blueberries and fresh lemon flavor. Best of all, they’re naturally gluten-free and keto-friendly—perfect for breakfast, brunch, or a guilt-free afternoon treat.
This recipe focuses on balance: almond flour for structure, lemon zest for freshness, and just enough sweetness to let the blueberries shine.
Why These Keto Scones Work
Traditional scones rely on wheat flour and sugar, which create texture and browning. In this keto version, those elements are replaced carefully so nothing feels “diet” about the result.
Almond flour gives a soft, buttery crumb
Cold butter creates flaky layers
Lemon zest and juice add brightness without extra carbs
Blueberries provide natural sweetness and color
Low-carb sweetener keeps sugar in check
The result is a scone that tastes indulgent but fits perfectly into a keto lifestyle.
Ingredients You’ll Need
This recipe makes 6–8 scones.
2 cups almond flour
¼ cup powdered keto sweetener (erythritol or monk fruit blend)
1 teaspoon baking powder
¼ teaspoon salt
Zest of 1 lemon
¼ cup cold unsalted butter, cubed
1 large egg
2 tablespoons heavy cream (or unsweetened almond milk)
1 tablespoon fresh lemon juice
½ cup fresh or frozen blueberries
Optional Lemon Glaze
¼ cup powdered keto sweetener
1–2 teaspoons lemon juice
How to Make Keto Blueberry Lemon Scones
