Keto Scones
Buttery, tender almond-flour scones with a delicate crumb and lightly crisp edges — ready in 35 minutes and just 3.2g net carbs each. Lightly sweet, sturdy enough to split and butter, and perfect alongside morning coffee without knocking you out of ketosis.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 8. Values are estimates; brands vary.
These almond-flour keto scones bake up buttery and tender with lightly crisp golden edges, giving you that classic café-style treat without the sugar or wheat. They're sturdy enough to split and butter, and at just 3.2g net carbs each, they're the perfect partner for your morning coffee.
Ingredients
- 2 cups (224g) blanched almond flour
- 1/4 cup (32g) coconut flour
- 1/3 cup (64g) granulated erythritol or monk fruit sweetener
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 6 tbsp (85g) cold unsalted butter, cubed
- 2 large eggs
- 1/4 cup (60ml) heavy cream, plus 1 tbsp for brushing
- 1 tsp vanilla extract
- 1/3 cup (45g) chopped pecans or sugar-free chocolate chips (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt until evenly combined.
- 3
Add the cold cubed butter and cut it in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with pea-sized bits of butter remaining.
- 4
Whisk the eggs, 1/4 cup heavy cream, and vanilla together, then pour into the dry mixture. Fold until a thick, slightly sticky dough forms, then fold in the pecans or chocolate chips if using.
- 5
Turn the dough onto the parchment and pat into a 7-inch (18cm) round about 1 inch thick. Cut into 8 wedges with a sharp knife and spread them about 1 inch apart on the sheet.
- 6
Brush the tops with the remaining 1 tbsp cream. Bake for 18–22 minutes, until golden on the edges and set in the center. Cool on the sheet for 10 minutes before serving — they firm up as they cool.
Tips & notes
- Cold butter is key: it creates steam pockets as it bakes, giving the scones their flaky, tender crumb. If your kitchen is warm, chill the patted dough for 10 minutes before cutting.
- Store cooled scones in an airtight container at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for 2 months. Reheat in a 300°F oven for a few minutes to revive the texture.
- For a citrus twist, add 1 tablespoon of lemon or orange zest to the dry ingredients. Avoid liquid extracts beyond the vanilla, as extra moisture makes the dough hard to shape.
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Frequently asked questions
- How many carbs are in keto scones?
- Each scone has just 3.2g net carbs (6.2g total carbs minus 3g fiber), along with 248 calories, 7g protein, and 22g fat. This recipe makes 8 scones.
- Can I make these dairy-free?
- Yes. Swap the butter for cold coconut oil or vegan butter and use full-fat coconut cream in place of the heavy cream. The texture will be slightly more crumbly but still holds together well in wedges.
- Why did my scones turn out crumbly or fall apart?
- Almond flour has no gluten, so the eggs and cooling time are what bind the scones. Let them cool on the sheet for the full 10 minutes before moving them — they're fragile while hot but firm up considerably as they set.
- Can I use coconut flour instead of almond flour?
- Not as a 1:1 swap. Coconut flour absorbs far more liquid, so replacing the almond flour entirely would make the dough dry and dense. Stick to the ratio here, which balances both flours for the best crumb.
