Bake tender, bakery-style low-carb blueberry scones with cream cheese! This low-carb-friendly dessert recipe is packed with fresh berries and rich flavor. *This recipe was originally published on 6/20/20 and has been updated with new tips and tricks.
Who says eating low-carb means giving up your favorite morning bakery treats? These Low-Carb Blueberry Scones change the game completely. Made with a secret ingredient—rich, creamy cream cheese baked right into the dough—they boast an incredible, tender texture without a hint of dryness.
Bursting with juicy fresh blueberries and lightly kissed with sweet vanilla, these keto-friendly scones deliver all the cozy, comforting vibes of a traditional bakery pastry with a fraction of the carbs. Whether you are fueling up for a busy morning or slowing down with an afternoon cup of coffee, this recipe satisfies every craving guilt-free!
Why We Love These Scones
- The Ultimate Texture: Thanks to the combination of almond flour, butter, and cream cheese, these scones have a tender, cake-like interior and a lightly crisp outer crust—no gritty or crumbly low-carb texture here!
- Naturally Low-Carb & Keto-Friendly: With just a few net carbs per serving, you can enjoy a decadent pastry without spiking your blood sugar.
- Bakery Quality at Home: They come together in under 30 minutes, meaning you can have fresh, warm, coffee-shop-style scones right out of your own oven whenever the craving strikes.
- Bursting with Flavor: Juicy pockets of fresh blueberries paired with a rich vanilla and cream cheese profile make every single bite an absolute delight.
Frequently Asked Questions (FAQs)
Can I use frozen blueberries instead of fresh?
Yes, you can! However, do not thaw them before adding them to the dough. Keep them frozen and gently fold them in right at the end. This prevents the juices from bleeding too much and turning your dough purple.
Can I substitute coconut flour with more almond flour?
Coconut flour acts like a sponge in low-carb baking, absorbing excess moisture that almond flour cannot handle on its own. If you omit it, your dough will be too wet and won’t hold its scone shape. It’s best to stick to the ratios provided!
What sweetener works best in this recipe?
Granulated sweeteners like erythritol, monk fruit, or allulose blend smoothly into the dough. If you want a richer, caramel-like depth reminiscent of brown sugar, Sukrin Gold is an exceptional choice.
Can I make these dairy-free?
While the cream cheese and butter give these scones their signature richness, you can experiment with dairy-free alternatives like plant-based cream cheese, vegan butter, and full-fat coconut milk. Keep in mind the texture may alter slightly.
Storage & Freezing Instructions
- Refrigerator: Store your baked scones in an airtight container lined with a paper towel (to absorb any excess moisture) in the fridge for up to 5 days.
- Freezer: These freeze exceptionally well! Place the baked (and unglazed) scones in a freezer-safe bag or container separated by parchment paper for up to 1 month.
- Reheating: Thaw overnight in the fridge or warm a scone up in the microwave for 15–20 seconds, or in a toaster oven at 300°F (150°C) until warm and fragrant.
If you want to try SUPER delicious traditional Blueberry scones, this recipe is PERFECT! —-> Best Blueberry Scones recipe.
Low-Carb Blueberry Scones
Ingredients
- 2 cups Almond flour
- 1/4 cup coconut flour
- ⅓ cup sukrin gold
- 2 teaspoons baking powder
- 1/4 tsp sea salt
- ½ teaspoon xantham gum
- ¼ cup butter room temperature, diced
- 4 oz cream cheese room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, xanthan gum, and salt.
- Add the cubed softened cream cheese and cold butter to the dry ingredients.
- Using a pastry blender or a fork, cut the fats into the flour mixture until it looks like a coarse, crumbly meal with small pea-sized bits of butter left throughout.
- In a separate small bowl, whisk together the egg and vanilla extract.
- Pour the egg mixture into the flour and fat mixture. Stir gently with a spatula until a thick, cohesive dough forms.
- Gently fold in the blueberries, taking care not to burst them too much.
- Turn the dough out onto a piece of parchment paper. Pat and shape it into a flat disk about 6 to 7 inches wide and 3/4-inch thick.
- Using a sharp chef’s knife or a bench scraper, slice the disk into 6 or 8 equal triangles.
- Separate the triangles slightly on the parchment-lined baking sheet so air can circulate.
- Bake for 15 to 18 minutes, or until the edges are golden brown and the tops are firm to the touch.
- Let them cool on the baking sheet for 10–15 minutes (cream cheese doughs are delicate when piping hot), then transfer to a wire rack.
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