Keto Blueberry Scones with Lemon Glaze
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.
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.