Low Carb Blueberry Scones

I figured since this is “Scones Anytime,” I should really seek out a low carb scones recipe. This one from the lowcarbdiet looks interesting.


  • 2 cups almond meal
  • 1 cup coconut flour
  • ¾ cup sweetener
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 tablespoon coconut oil, in solid state
  • 1⅓ cup unsweetened vanilla almond milk
  • 1 cup fresh blueberries


  1. Preheat oven to 400. Line a baking sheet with parchment paper.
  2. In a large bowl, combine almond meal, coconut flour, baking powder, salt, cinnamon, and nutmeg. Add solid coconut oil into mixture until fully combined and slightly crumbly.
  3. Mix in sweetener to flour bowl.
  4. Add milk and mix until the mixture is evenly combined and moistened.
  5. Slowly and gently fold in blueberries.
  6. Transfer dough to lined baking sheet and work dough into a bal. Press into a neat 10″ disc and cut into equal wedges with a very sharp knife. Sprinkle sweetener or drizzle blueberry puree.
  7. Bake scones for 17-20 minutes or until they have browned and start to crisp.
  8. Remove pan from oven and allow scones to cool for several minutes before seperating.

Nutritional Information

Serving size: 1 Scone (Total recipe makes 8 servings)
Protein 8.25g, Cals 250, Fat 18.13, Carbs 16.75g, Fiber 8.58g — NET CARBS: 8.17g

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