Blackberry Lemon Sugar-Free Scones
Blackberry Lemon sugar-free scones that are made with almond flour! This keto scone recipe is versatile and full of flavor. At only 3.3g net carbs per serving, these are diabetic-friendly scones that you can also enjoy on as part of a low-carb lifestyle. Grab a good cup of tea or coffee and enjoy one of these gluten-free scones.
The recipe card at the bottom of the post has the full list of ingredients and instructions for your convenience. Before you scroll there, there is important information in the post!
How to Make Sugar Free Scones
Scones are a really special part of British culture. They’re not too sweet, but they usually have sugar added. It is easy to make scones that are diabetic-friendly by swapping out traditional sugar for a sweetener that doesn’t raise your blood sugar, like monkfruit sweetener.
Berries are also a very low carb, low sugar ingredient that adds plenty of flavor without adding sugar. For this recipe, we’re using blackberries, but you can use blueberries, raspberries, strawberries, or whatever you choose if you don’t have blackberries.
Ingredients for this Low Carb Scone Recipe
- Almond Flour
- Coconut Flour (or sub extra almond flour)
- Butter (cold!)
- Blackberries (or your favorite berries)
- Lemon Zest
- Lemon Juice
- Monkfruit Sweetener
- Heavy Cream
- Baking Powder
- Salt
Glaze Ingredients
- Powdered Monkfruit sweetener*
- Lemon Juice
If you don’t have powdered sweetener, you can blitz some monkfruit sweetener in a blender to make it more of a powdered texture.
Tips and steps for baking these Diabetic Scones
Blackberries are pretty large, and scones are best made with small bites of flavor. Chop your blackberries up into quarters or smaller pieces if they’re really large.
Make some lemon zest and juice your lemon! If you don’t have a fresh lemon, just using the juice is fine.
Line a baking sheet with parchment and preheat the oven to 350°
Mix your dry ingredients in a large bowl, then using a box grater (or something similar) grate your cold butter into the mixture.
Use two knives or a pastry blender to cut in the butter. You don’t want to use your hands because it will melt the butter, you want the butter to become kind of like coarse sand.
Add the heavy cream then mix in the lemon juice (not at the same time, to prevent curdling).
Gently fold in the cut blackberries, don’t mix things too much. The scone dough should come together with some gentle pressure.
Transfer the dough to the parchment paper and gently form it into a circle or square. The dough will be slightly crumbly but will hold together.
Cut the dough into 9 pieces then gently separate the pieces so that each side bakes evenly. Brush the tops with heavy cream.
Bake the scones for 16-18 minutes, until the edges are golden-brown.
Mix the glaze while the scones bake.
Allow the scones to cool on the pan for 10 minutes (or longer) before drizzling with the glaze.
Feel free to slather butter onto your scones!
Store in an airtight container in the fridge for up to 3 days. But they’re definitely best fresh!
More Keto Berry Recipes
Blackberry Keto Muffins
Keto Blackberry Lime Cheesecake
Keto Blueberry Clafoutis
Keto Blackberry Cheesecake Bars
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For THM friends, this is an (S)
Blackberry Lemon Sugar-Free Scones
Ingredients
- 1 cup Almond flour
- 3 Tbsp Coconut flour
- 4 Tbsp Butter cold and grated using a box grater
- ½ cup Blackberries loosely chopped into pieces
- 1/4 cup Monkfruit Sweetener
- 1 tsp Lemon zest
- 1 Tbsp Lemon juice
- 2 Tbsp Heavy Cream more for brushing
- ½ tsp Baking Powder
- Pinch of salt
Glaze
- 2 Tbsp Powdered monkfruit sweetener*
- 1 tsp Lemon juice
Instructions
- Preheat the oven to 350°F.
- Prepare a baking sheet with parchment paper or a silicone mat.
- In a bowl, combine the dry ingredients: almond flour, monk fruit sweetener, coconut flour, baking powder, lemon zest and salt.
- Grate the cold butter using a boxed grater (like you’d grate cheese) and combine it with the dry ingredients. Mix with two butter knives (using a slicing motion) or a pastry blender until the texture is like coarse sand.
- Mix in the heavy cream and then add the lemon juice.
- Fold in the loosely chopped blackberries.
- Transfer the dough (it will look crumbly) to your prepared baking sheet and gently work the dough into a loose square. Cut the dough into 9 pieces and gently separate them on the parchment.
- Brush the tops with heavy cream.
- Bake at 350°F for 16-18 minutes (or until the scones are golden-brown).
- While the scones are baking, mix the powdered sweetener and lemon juice in a small bowl to make glaze.
- Once scones are slightly cooled (10 minutes), drizzle glaze on the scones using a spoon.
- Allow the scones to completely cool on the baking sheet (they'll fall apart if you try to transfer them).
Notes
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