These Keto Blueberry Scones with Lemon Glaze are everything you love in a baked treat—moist, tender, and bursting with juicy blueberries. Topped with a bright, sweet-tart lemon glaze, they’re the perfect way to satisfy a sweet tooth without straying from your low-carb lifestyle.
The texture is soft and cake-like, making them ideal for breakfast, an afternoon snack, or even a guilt-free dessert. Best of all, they come together quickly with simple ingredients you likely already have stocked in your keto-friendly kitchen.
Serve them warm straight from the oven for a soft, comforting bite, or slice and return them to the oven for a second bake to crisp them up a bit—either way, these scones are a low-carb treat you’ll want to make again and again.
Ingredients
4 Tbsp. butter, melted
1 Tbsp. lemon zest
1/2 cup granulated Swerve
1 tsp. vanilla
3 eggs
1/4 cup sour cream
1/2 cup almond flour
1/2 cup coconut flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. santhum gum
1 cup fresh blueberries
For the Glaze
Zest of 1 lemon
2 cups powdered monk fruit sweetener
1/2 cup fresh lemon juice
1 Tbsp. butter, melted
Instructions
Spray a round cake pan with cooking spray. Set aside. Preheat oven to 375 degrees. Melt 4 tablespoons of butter in the microwave.
In the bowl of a mixer, combine the Swerve granular, melted butter, vanilla, lemon zest and eggs. Mix well.
Add sour cream and mix until combined.
Add the almond flour, coconut flour, baking powder, xanthum gum and salt. Mix well until the mixture is smooth.
Fold in the fresh blueberries.
Spread the batter in the pan. Bake 25- 30 minutes. Insert a toothpick or skewer in the center. If it comes out clean, the scones are done. If not, bake for 5-minute intervals until the toothpick comes out clean. When the scones are done, cool for about 10 minutes. At this point, you can slice the scones into wedges and glaze them, or you can place the scones on a cookie sheet and bake for an additional 10 minutes to achieve a crispier finish on all sides.
While the scones are cooking, make the glaze. Place all the glaze ingredients in a bowl and whisk until smooth.
Drizzle over the scones.
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Keto Blueberry Scones with Lemon Glaze
Equipment
- Measuring spoons
- 1 Measuring cups
- 1 round cake pan
- Microwave
- 1 lemon zester
- 1 citrus juicer
- 1 Mixer
- 1 medium spoon
- 1 rubber spatula
- 1 Large spoon
- 1 toothpick or skewer
- 1 whisk
Ingredients
- 4 Tbsp. butter melted
- 1 Tbsp. lemon zest
- 1/2 cup granulated Swerve
- 1 tsp. vanilla
- 3 eggs
- 1/4 cup sour cream
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1-1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. santhum gum
- 1 cup fresh blueberries
- For the Glaze
- Zest of 1 lemon
- 2 cups powdered monk fruit sweetener
- 1/2 cup fresh lemon juice
- 1 Tbsp. butter melted
Instructions
- Spray a round cake pan with cooking spray.
- Set aside.
- Preheat oven to 375 degrees.
- Melt 4 tablespoons of butter in the microwave.
- In the bowl of a mixer, combine the Swerve granular, melted butter, vanilla, lemon zest and eggs.
- Mix well.
- Add sour cream and mix until combined.
- Add the almond flour, coconut flour, baking powder, xanthum gum and salt.
- Mix well until the mixture is smooth.
- Fold in the fresh blueberries.
- Spread the batter in the pan.
- Bake 25- 30 minutes.
- Insert a toothpick or skewer in the center. If it comes out clean, the scones are done. If not, bake for 5-minute intervals until the toothpick comes out clean.
- When the scones are done, cool for about 10 minutes.
- At this point, you can slice the scones into wedges and glaze, or you can place the scones on a cookie sheet and bake for another 10 minutes to give them a crispier finish on all sides.
- For the glaze, place all the glaze ingredients in a bowl and whisk until smooth. Drizzle over the scones.
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