Sugar Free Keto Blueberry Scones (Nut Free, Gluten Free)
Easy Sugar-Free, Keto, Nut Free, Low Carb Blueberry Scones!
Keto Blueberry Scones
Scones scream brunch and relaxing weekends to me! I’m all about a great cup of coffee and a perfectly tender, slightly sweet but not too sweet, freshly baked, warm scone with a bit of butter over the top once out of the oven! If you’re into decadent breakfasts like this, you are going to drool over these keto blueberry scones. Once you make these nut free, keto scones, you will never feel like you’re missing out on anything from your previous high carb days!
Sesame flour versus Almond Flour
Creating keto recipes that are also nut free, has been a long time quest since we discovered my youngest had a peanut and tree nut allergy. Using coconut flour works well in many recipes but is difficult to swap for those who still want to use almond flour instead. Often only 1/4 cup coconut flour will equal 1 cup almond flour and you also need to adjust eggs and liquids to make it work. But once I started using sesame flour, it opened up a whole new world of possibilities with my keto recipes. Often sesame and almond flours can be equally swapped without having to increase or change out eggs and liquids. You can also use sunflower seed flour but the only trouble with that is when working with a recipes that requires baking powder and baking soda, it will cause a chemical reaction due to the natural chlorophyll in the sunflower seeds and can produce a green tint to you baked goods. I prefer sesame and this keto scone is the perfect texture. This recipe was adapted from my Vanilla Bean Scones from my cookbook Naturally Keto.
Tools to Make Keto Scones
Food Processor– This processor makes it quick and easy to combine and cut the cold butter quickly into the batter for these tasty keto scones.
Baking Sheet Pan– A large baking sheet is best for this keto scone recipe so have enough room to separate the triangles when they bake.
Mixing Bowl– After using the processor it’s best to mix in the blueberries by hand so you don’t mash them as the processor would do.
Pizza Cutter– Greasing your pizza cutter helps to easily slice the keto scones into triangles.
Spatula– Lift each scone away from each other using this flat square spatula. Grease it as well for easy lifting and no sticking!
Low Carb Keto Meal Planning
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More Breakfast Recipes you might like:
Keto Blueberry Lemon Scones
Keto Blueberry Lemon Scones (Nut Free, Gluten Free)
Ingredients
- 1 cup sesame flour
- 1/3 cup Swerve sweetener granular
- 2 tbsp ground flaxseed
- 2 tbsp unflavored gelatin
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1/4 cup butter cold, cut into cubes or 1/2 stick
- 1/4 cup heavy whipping cream
- 2 eggs
- 1 tsp lemon juice
- 1/2 tsp lemon liquid stevia
- 4 ounces blueberries
- sprinkle Swerve confectioners- optional before serving
Instructions
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- Place the sesame flour, swerve, flaxseed, gelatin, baking powder, baking soda, xanthan gum, and salt in a food processor and process until combined.
- Add the butter to the processor and pulse until the mixture looks like crumbs.
- Add the cream, eggs, lemon juice, and lemon stevia and process until a dough forms. Remove from the processor and place in a bowl. Stir in the blueberries by hand then place on lined sheet pan.
- Wet your hands with water and form the dough into a circle about an inch thick. Lightly grease a pizza cutter or knife and cut the circle into 8 triangles. Grease a spatula and use it separate the triangles so they are not touching.
- Bake 15-17 minutes, or until slightly golden. Let cool for about 10 minutes and enjoy with a dusting of confectioners erythritol over the top if desired.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I made these as drop biscuits with a few tweaks. Almond flour (extra 1/2 c), dairy free so coconut oil and almond milk, and raspberries instead of blueberries. I also added 1/2 tsp each lemon extract and lemon peel but will do more next time for extra lemon flavor. They spread out a lot and were rather flat but they were so delicious it was hard to stop eating them!
Can you use almond flour in this recipe instead of sesame flour?
I haven’t tested it myself but usually they can be swapped, but if the dough looks too sticky you may need a bit more almond flour.
I also found the mixture to be very wet and sticky. Could you please say whether you used FROZEN, FRESH or dried Blueberries?
Thank you
I used fresh blueberries. It is a sticky and wet dough and that’s why I mention to wet your hands before forming.
I found this to be EXTREMELY wet and sticky. I didn’t like the bitter taste of the sesame seeds so I added 1/2 cup of almond flour. It was still wet and sticky. I couldn’t separate the pieces very well because of this. I am not sure if this is because I milled my own sesame flour or what….I am still waiting to taste the outcome. They are in the oven now.
The dough is wet and sticky and that’s why wetting your hands helps to form the shape of the circle. It could be using your own milled sesame made it have more moisture then store bought dry, fine sesame flour, because grinding sesame too long makes tahini. Either way though, I hope you enjoyed the final outcome.