Description
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 1g
- Sodium: 170mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
