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.

Low Carb Berry Scones

This is an adaptation of How Living How To's Cranberry Drop Scones. See above for link.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 152 kcal


  • 1 cup almond flour (not almond meal)
  • 2 Tablespoons coconut flour
  • 2 teaspoons baking powder
  • 1/4 cup Swerve or Splenda
  • pinch salt
  • 2 eggs
  • 1 1/2 teaspoons vanilla
  • 1/2 cup frozen berries chopped


  1. Preheat oven to 375 degrees.
  2. Beat the eggs and add vanilla.
  3. In a separate bowl, mix almond flour, coconut flour, baking powered, sweetener, cinnamon and salt.
  4. 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.
  5. Put a piece of parchment paper or a Silpat on a cookie tray. Form dough into 6 scones (any form you like really).
  6. Bake 12-15 minutes till golden brown. Let sit and cool.