Low Carb Blueberry & Coconut Scones

by Lisa Marie Rosati on March 16, 2014

Post image for Low Carb Blueberry & Coconut Scones
Print Friendly, PDF & Email

I’m always on the lookout for recipes that are my choice in comfort food; cakes, cookies, muffins, etc

I stumbled across this recipe on the internet and tweaked the ingredients to make if sugar free. My entire family (myself included) enjoyed eating it and I will definitely make it again!

I used Swerve – all natural sugar substitute for this recipe, but you can use the sugar substitute of your choice. I recommend one that’s natural over an artificial sweetener.

To purchase Swerve All Natural Sugar Substitute click here.

Here’s a picture of the procedure:

blueberry & coconut scone (process)


1 egg
1/4 cup coconut oil
1/4 cup Swerve sugar substitute
1 1/2 cup almond flour
2 tablespoon arrowroot powder
1 teaspoon vanilla extract
4 oz fresh organic blueberries
1/4 cup (unsweetened) shredded coconut
1 teaspoon (aluminum free) baking powder
1 teaspoon Swerve, to sprinkle the scones, optional


  1. Preheat oven to 350 degrees. Line a 9 inch round baking pan with unbleached parchment paper all the way up to the sides of the baking pan, just like in the picture above then set aside.
  2. In a mixing bowl, add the egg, sugar substitute and coconut oil. With a hand mixer beat until combined. Add the remainder of the ingredients except the blueberries and mix through. Add the blueberries and gently with your hands incorporate them into the batter.
  3. Press the batter into the prepared baking pan and sprinkle some sugar substitute over the top. Bake for 35-40 minutes.
  4. Let the scones cool for at least 15 minutes then cut into 8 scones.