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September 09, 2021 0 min read

Low Carb Lemon Blueberry Scones

Rated 5 stars by 2 users

Servings

Prep Time

15 minutes

Cook Time

25 minutes

Calories

153

Author:

Ketogenics

This recipe for Keto and Low Carb Blueberry Scones makes for an awesome low carb treat. This low-carb blueberry scone recipe will really knock your socks off with tons of flavor minus all the fat and carbs!

Nutrition Facts:

Makes 8 servings:

1 scone: 153 calories, 2.8g fat,5.7g net carbs, 21g protein

Image of Low Carb Lemon Blueberry Scones

Ingredients

Dry ingredients

2 Scoops Ketogenics Blueberry Muffin ISO Whey
60g Carbquick (Can 60g Wheat Gluten + 1 tsp Baking Powder)
60g Coconut flour
50g granular 1:1 sugar substitute (I used Lakanto)

Wet ingredients

200g Fat free Greek yogurt (Fage, etc)
110g (3/4 cup) Blueberries
Juice from 1 lemon
Zest from 1 lemon
1 tsp vanilla

Icing ingredients

75g Ketogenics Blueberry Muffin ISO Whey (can also use Vanilla Cupcake Iso-Whey or Zero Carb Unicorn Vanilla)
150g low carb/low fat Two Good Vanilla Greek Yogurt
1 tsp pure lemon extract

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Directions

SCONE

Preheat oven to 375 F. Mix dry ingredients in a large bowl. Mix wet ingredients in a medium bowl, mashing the blueberries. Mix dry and wet ingredients together until fully mixed into a dough. Form dough with hands into a circle to desired scone thickness on parchment paper. Cut pie into 8 slices. Bake in oven at 375 F for around 20-25 min until done, on the higher end if you like your scone a little dryer (I did 25 min in my convection oven and the consistency was spot on, but edges did start to crisp so keep an eye on it). Allow to cool before applying icing.

ICING

Mix protein powder, Greek yogurt, and lemon extract well. It will be a liquid glaze versus a frosting. Poor onto the scones evenly. Refrigerate for the icing to harden.