Tender, buttery keto blueberry scones with only 4 grams net carbs. A low-carb, sugar-free scone bursting with fresh berries.

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1¾ cups almond flour

⅓ cup erythritol sweetener

¼ cup unflavored whey protein powder

¼ cup coconut flour

2½ tsp baking powder

¼ tsp salt

2 large eggs

¼ cup heavy whipping cream

½ tsp vanilla extract

¾ cup fresh blueberries

½ cup powdered erythritol (optional glaze)

1–2 tbsp heavy cream (optional glaze)

¼ tsp vanilla extract (optional glaze)

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1. Preheat oven to 350°F (175°C) and line baking sheet.

2. Whisk dry ingredients together.

3. Stir in eggs, cream, and vanilla until dough forms.

4. Fold in blueberries gently.

5. Shape dough into a circle and cut into wedges.

6. Bake 18–22 minutes until golden.

7. Cool and drizzle with optional glaze.

Use fresh blueberries for best texture.

Do not overmix dough.

Cool before glazing for clean finish.