These low carb berry scones not only low carb, they are gluten free and so delicious! Using almond flour and frozen berries it takes only minutes.
I have never made scones before. I’m not sure if I mentioned this but I am a not a good baker. I feel like I’m a pretty good cook but not a baker. So when I saw this recipe for low carb berry scones and I had all the ingredients I thought I’d give it a try. While I’m not much of a fan of sweet breakfasts, these berry scones are just sweet enough and very filling.
I also wanted to have a gluten-free breakfast item for my husband to eat. He loves his blueberry bagel in the morning and I’m trying to get him away from that after reading Grain Brain and Wheat Belly. So this was an attempt to make something he would like. And he did. He said he would definitely eat this for breakfast so I am happy. 🙂
It’s very easy to whip up and I’m sure you could freeze them but since it only makes 6 scones, they go fast. It’s adapted from Healthy Living How To’s Cranberry Drop Scones. All I did was substitute frozen berries instead of the cranberries and eliminated the cinnamon. Try them out and let me know how you like them.
Low Carb Berry Scones
If you like low carb breakfast recipes check out my new peach scones, maple walnut biscotti and my most popular recipe savory breakfast cookies.
The nutritional information for 1 scone is:
152 cals / 11.3g fat / 18.4g carbs / 13.5g fiber / 3.5g protein = 4.9g net carbs
Low Carb Berry Scones
- 1 cup almond flour (not almond meal)
- 2 Tablespoons coconut flour
- 2 teaspoons baking powder
- ¼ cup Swerve or Splenda
- pinch salt
- 2 eggs
- 1 ½ teaspoons vanilla
- ½ cup frozen berries chopped
Preheat oven to 375 degrees.
Beat the eggs and add vanilla.
In a separate bowl, mix almond flour, coconut flour, baking powered, sweetener, cinnamon and salt.
Add egg mixture until it forms a dough. Slowly fold in berries. Don't mix too much or your dough will start to look gray from the berries.
Put a piece of parchment paper or a Silpat on a cookie tray. Form dough into 6 scones (any form you like really).
Bake 12-15 minutes till golden brown. Let sit and cool.
Can I eliminate the Splenda and make without any Splenda or sugar. I try to stay away from both sugar and sugar substitute like Splenda. Do you think it would be too bitter?
Hi Denise, It might be a bit sour as berries to me usually are. Maybe if you have very ripe berries it could work. Do you use stevia? That might work. Or use a different fruit that is sweeter like a ripe peach. Hope that helps!
Is there an alternative to coconut flour? Thanks!
Hi Hannah, Here is a scone recipe that uses almond flour. You can just use the berries instead of the cranberries and orange. Unfortunately you cannot substitute almond flour 1 to 1 with coconut flour. You use less coconut flour and it needs more liquid. So I would just follow this recipe and substitute the fruit. Good luck!
Do the berries need to be thawed?
Yes they should be thawed Megan. Let me know if you have any other questions!
Couldn’t find the nutrition info.
Hi, I’m sorry this is one of my first posts so I really need to update it. The nutritional information is
68 cals / 3.7g fat / 15.4g carbs / 11.1g fiber / 3.5g protein = 4.3g net carbs
And I used Swerve as the sweetener. I hope that helps. Please let me know if you have any other questions.
How many grams is one scone?
Are you asking about the weight? Or the carbs? I am going to make these today and redo the recipe. Let me know what information you are looking for and I’ll try to update this recipe today.