These buttery, flaky low-carb scones deliver everything you love about classic bakery-style scones without the heavy carbs. Tender on the inside with crisp, golden edges, they are perfect for breakfast, brunch, or a satisfying afternoon treat while staying keto-friendly and gluten-free.
Why You’ll Love This Recipe
These scones taste indulgent but are made with wholesome low-carb ingredients. They come together quickly, require no complicated techniques, and bake up beautifully every time. Whether you enjoy them plain, lightly sweetened, or customized with your favorite add-ins, they offer comfort and flavor without compromising your low-carb lifestyle.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
almond flour – 2 cups
powdered erythritol or monk fruit sweetener – 1/3 cup
baking powder – 2 teaspoons
fine sea salt – 1/4 teaspoon
unsalted butter, very cold – 1/2 cup (113 g), cubed
large eggs – 2
heavy cream – 3 tablespoons
vanilla extract – 1 teaspoon
Directions
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt until evenly combined.
Add the cold butter cubes to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
In a separate bowl, whisk the eggs, heavy cream, and vanilla extract until smooth.
Pour the wet ingredients into the flour mixture and gently mix until a soft dough forms. Do not overmix.
Transfer the dough onto the prepared baking sheet and shape it into a round disc about 2.5 cm thick.
Using a sharp knife, cut the disc into 8 equal wedges. Slightly separate them to allow even baking.
Bake for 18 to 22 minutes, or until the scones are lightly golden on top and firm to the touch.
Remove from the oven and let cool for 10 minutes before serving.
For a savory version, reduce the sweetener to 1 tablespoon and add grated cheese or dried herbs.
For a citrus twist, add 1 teaspoon of lemon or orange zest to the dough.
For a berry-style scone, gently fold in 1/3 cup of chopped low-carb berries before shaping the dough.
For extra richness, brush the tops with a little heavy cream before baking.
Storage/Reheating
Store cooled scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months. Reheat in a preheated oven at 160°C (325°F) for 5 to 7 minutes or until warmed through.
FAQs
Are these scones completely gluten-free?
Yes, they are made with almond flour and contain no wheat or gluten-based ingredients.
Can I use coconut flour instead of almond flour?
Coconut flour is not a direct substitute, as it absorbs much more liquid and would require a different recipe.
What sweetener works best for this recipe?
Powdered erythritol or monk fruit sweetener gives the best texture and mild sweetness.
Can I make these scones dairy-free?
You can try using a dairy-free butter alternative and full-fat coconut cream, though the flavor may change slightly.
Why does the butter need to be cold?
Cold butter creates steam as it melts during baking, which helps make the scones flaky.
Can I prepare the dough ahead of time?
Yes, you can shape the dough, cover it tightly, and refrigerate it for up to 24 hours before baking.
How do I know when the scones are done?
They should be lightly golden on top and feel firm when gently pressed.
Can I add nuts to the dough?
Yes, finely chopped almonds or walnuts work well in small amounts.
Are these suitable for a keto diet?
Yes, they are low in carbohydrates and suitable for most keto meal plans.
Can I serve these with toppings?
They pair well with butter, sugar-free jam, or whipped cream.
Conclusion
These buttery, flaky low-carb scones prove that you do not need traditional flour to enjoy a bakery-quality treat. Simple to make and endlessly customizable, they are a delicious addition to any low-carb kitchen and perfect for enjoying without guilt.
These buttery, flaky low-carb scones are tender, golden, and satisfying without the carbs. Made with almond flour and natural sweetener, they’re perfect for keto-friendly breakfasts, brunches, or guilt-free treats.
Ingredients
2 cups almond flour
1/3 cup powdered erythritol or monk fruit sweetener
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup (113 g) unsalted butter, very cold and cubed
2 large eggs
3 tablespoons heavy cream
1 teaspoon vanilla extract
Instructions
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, sweetener, baking powder, and salt.
Add the cold butter and cut it into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, heavy cream, and vanilla extract.
Pour the wet mixture into the dry ingredients and gently mix until a dough forms. Do not overmix.
Transfer the dough to the prepared baking sheet and form it into a disc about 2.5 cm thick.
Cut into 8 equal wedges with a sharp knife and slightly separate them on the baking sheet.
Bake for 18–22 minutes, or until the tops are lightly golden and the scones are firm to the touch.
Let cool for 10 minutes before serving.
Notes
For savory scones, reduce sweetener and add cheese or herbs.
Add citrus zest for a fresh flavor boost.
Fold in a small amount of low-carb berries for a fruity version.
Brush tops with cream before baking for a richer crust.
Dough can be prepared in advance and refrigerated.
