This is not your traditional scone. This is a better than you imagine keto breakfast scone . The texture is soft, moist with fresh blueberries and a tart but sweet lemon glaze.
Better Than You Imagine Keto Breakfast Scone
Ingredients
- 1 C Fresh blueberries
- 1½ C Almond flour
- ½ C Coconut flour
- ½ C Granulated sugar substitute
- ½ C Full fat sour cream
- 4 T Melted butter
- 3 Eggs
- 1½ tsp Baking powder
- ¼ tsp Salt
- Shavings of half a lemon rind
GLAZE
- 1 T Butter, melted
- 1 T Heavy cream
- squeeze of lemon juice
- 1 T Powdered sugar substitute
Instructions
- Heat oven to 375°. Butter, a 9 " cast iron skillet (or pie dish).
- Beat together sugar, melted butter and eggs. Add sour cream and mix well.
- Add the dry ingredients and mix well. Add the shavings of half the lemon rind.
- Gently fold in the blueberries.
- Spread in buttered cast iron skillet, or greased 9" pie dish, pat down with fingers and score 8 slices.
- Bake for 25-30 minutes until toothpick comes out clean. While skillet is in oven, prepare the glaze. Mix all glaze ingredients together *optional add more grated lemon rind.
- Top the glaze on cooled scones. I sometimes double the glaze recipe 🙂 Enjoy friends!
Notes
Storage and Meal Prep Tips Keto breakfast scone
These keto breakfast scones are great for meal prep. Bake a batch on Sunday, and you’ll have a delicious, grab-and-go breakfast all week long.
To store, place the cooled scones in an airtight container. They’ll stay fresh in the fridge for up to five days. For longer storage, freeze them individually and reheat in the microwave or toaster oven.
This makes them ideal for busy mornings when you need a fast easy keto breakfast but don’t want to compromise flavor or quality.
Health Benefits of This Low Carb Scone Keto breakfast scone
Unlike traditional scones, this low carb scone skips the refined flour and sugar. Instead, it uses almond and coconut flour for a boost of healthy fats and fiber.
These flours help reduce blood sugar spikes and keep you fuller longer. Plus, using a sugar-free substitute makes this a diabetic-friendly option too.
Each keto scone contains about 4.4g net carbs, making it perfect for those following a strict keto or low carb diet.
What Makes This Scone Better Than the Rest?
This isn’t just another keto pastry. The texture is soft, not dry. The glaze adds just the right touch of sweetness without overdoing it.
Most importantly, it tastes like something you’d buy at a café—but without the carbs. It’s one of those recipes that proves gluten free and sugar free doesn’t mean flavor free.
Reader Reviews and Ideas
⭐️ “I made these for my weekend brunch and everyone loved them. Nobody could tell they were low carb!”
⭐️ “I used raspberries instead of blueberries and they still turned out amazing!”
⭐️ “This is now part of my regular keto meal prep. So easy and satisfying.”
Have you tried this recipe? Let us know in the comments! We’d love to hear how you made this keto brunch idea your own.
Final Thoughts
Whether you’re new to keto or a seasoned low-carb pro, this keto breakfast scone recipe deserves a spot in your rotation. It’s simple, delicious, and flexible enough to customize to your taste.
From weekday mornings to weekend brunch, it’s the perfect balance of convenience and indulgence—without the carbs.
