keto scones

Key lime lovers, this one&#039;s for you! These tangy keto key lime scones are a tropical taste sensation.

Keto Key Lime Scones

almond flour

granulated Swerve Sweetener

coconut flour

tsp baking powder

tsp salt

butter, chilled and cut into small pieces

lime

lime juice

tsp vanilla extract

Swerve Sweetener

tbsp key lime juice

Preheat the oven to 325F and line a large baking sheet with a silicone mat. Lightly grease the baking mat.

In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt. Using a pastry cutter or two sharp knives, cut in the butter until the mixture resembles coarse crumbs.

Stir in the egg, lime zest, lime juice, and vanilla extract until thoroughly combined.

Turn the dough out onto the prepared baking sheet and pat into a 7-inch circle. Use a very sharp knife to cut into 8 wedges, cutting straight down, rather than dragging the knife through the dough.

Wiggle under each wedge with a knife or offset spatula, and spread the scones around the baking sheet. Bake 18 to 22 minutes, until the edges are golden brown and the tops are firm to the touch.

Remove and let cool completely on the pan.

Scones

In a small bowl, whisk together the powdered sweetener and enough lime juice to create a drizzling consistency. Drizzle over the cooled scones.

Glaze

These Keto Blueberry Lemon Scones are such a quick and easy treat to make!  They are perfect to serve with a cup of coffee or tea for breakfast or brunch.  

Keto Blueberry Lemon Scones (Gluten-Free)

Almond Flour

blueberries

Swerve Confectioners

Baking Powder

sea salt

unsalted butter (melted)

lemon zest

Vanilla Extract

Swerve confectioners

lemon juice

heavy cream (or as needed)

Preheat the oven to 350°F. Line a baking sheet with Parchment Paper.

In a medium bowl, combine the almond flour, Swerve (or erythritol), baking powder, and sea salt.  In a small bowl, whisk together the melted butter, lemon zest, vanilla, and egg.

Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms. The dough should be pliable and dense, but not crumbly add a little more butter, a teaspoon at a time, if it’s too dry. Stir and press the blueberries into the dough.

Place the dough onto a baking sheet lined with parchment paper and form a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart.

Bake for 18 to 22 minutes, until golden.  Mine took exactly 20 minutes.  Cool completely on the pan to firm up. Scones will fall apart if you move them before cooling.

Mix the 1/4 cup of Swerve, lemon juice and start with 1 teaspoon of the heavy cream, adding more as needed to get the right consistency for the glaze.  Drizzle over the tops and serve.

https://content.jwplatform.com/videos/ozliXUNT.mp4

These Keto Blueberry Lemon Scones are such a quick and easy treat to make!  They are perfect to serve with a cup of coffee or tea for breakfast or brunch.

Keto Blueberry Lemon Scones

These blueberry lemon scones are not only delicious but also sugar free. If you are looking for a tasty keto scone recipe then this one is for you. Made with sweet blueberries and tart lemons in a tender crust, these are light and tasty perfection.

Tbsp Unsweetened Vanilla Almond Milk

Lemon

Tbsp Erythritol

Teaspoon Vanilla Extract

Cups Almond Flour

Teaspoon Baking Powder

½ Teaspoon Baking Soda

Lemon Zest,

½ Cup Fresh Blueberries

Preheat the oven to 350 degrees. 

Add 1 egg, 2 tbsp unsweetened almond milk,...

Add 1 egg, 2 tbsp unsweetened almond milk, 1 tbsp of lemon juice, 1 tsp vanilla extract and 2 tbsp of Erythritol to a mixing bowl, and blend on high until completely combined. 

Mix in the almond flour, baking powder, baking...

Mix in the almond flour, baking powder, baking soda and lemon zest to taste. Mix well until combined into a firm dough. 

Fold in the fresh blueberries gently. 

Form the dough into a flattened round shape...

Form the dough into a flattened round shape about an inch thick on a well greased baking sheet. 

Slice the dough into 6 even triangles. 

Bake for 20 minutes until golden brown. 

Garnish with more fresh lemon zest if desired,...

Garnish with more fresh lemon zest if desired, and serve immediately. Store any uneaten scones in an airtight container in the fridge. 

These keto-friendly carrot cake scones are a perfect addition to your Easter brunch menu. Grain-free and sugar-free.

Keto Carrot Cake Scones

coconut

walnuts

Swerve Sweetener (or other granular sweetener)

cinnamon

cloves

carrots (loosely packed)

eggs

butter

cream cheese (softened)

tbsp Swerve Confectioners (or other powdered sweetener)

tbsp heavy whipping cream

Preheat the oven to 325ºF and line a large baking sheet with a silicone baking mat or parchment paper.

In a large bowl, whisk together the almond flour, shredded coconut, walnuts or pecans, sweetener, baking powder, cinnamon, salt and cloves. Stir in the shredded carrots. Add the eggs, butter and vanilla extract, and stir until the dough comes together.

Turn the dough out onto a prepared baking sheet, and form into 2 low, flat circles about 7 inches in diameter. Cut each circle into 6 even wedges. Gently lift the scones with a spatula, and spread around the baking sheet about 1 inch apart.

Bake 20 to 25 minutes or until golden brown and just firm to the touch. Remove, and let cool.

In a medium bowl, beat the cream cheese with the sweetener, cream and vanilla until smooth.

Cut a small tip from the corner of a ziploc bag. Spoon the frosting into the bag, seal, and then pipe decoratively over the cooled scones.

Drizzle

Keto Blueberry Scones are tender, buttery, and bursting with fresh summer berries. With only 4 grams net carbs, they deliver all the comfort of a classic scone without the sugar. Perfect for breakfast, brunch, or a cozy afternoon treat!

Keto Scones Recipe

erythritol sweetener

egg white protein))

heavy whipping cream

vanilla extract

tbsp powdered sweetener

heavy cream

Water ((or try lemon juice!))

Preheat the oven to 325ºF and line a large baking sheet with parchment or a silicone liner.

In a large bowl, whisk together the almond flour, sweetener, protein powder, coconut flour, baking powder, and salt. 

Stir in the eggs, whipping cream and vanilla, and mix until the dough begins to come together. Add the blueberries and carefully work into the dough.&nbsp;

Gather the dough together and turn out onto the prepared baking sheet. Pat into a rough rectangle about 10 by 8 inches.

Use a sharp large knife to cut into 6 squares. Then cut each of those squares diagonally into two triangles. Gently lift the scones and distribute them around the pan.&nbsp;

Bake 20 to 25 minutes, until golden brown and just firm to the touch. Remove and let cool.

In a small bowl, whisk together the sweetener and heavy cream. Add water 1 teaspoon at a time until you have a drizzling consistency.

Drizzle over the cooled scones.

Optional Glaze

I love these! I make them frequently, and they are often my evening snack!

The whole reason I am low carb is because I found this recipe. It changed my whole life! And they are so delicious!!! Thank you, Carolyn. ♥️😋

Love these! We’ve so many blueberries this year, and what a delicious way to use some!

Hey Carolyn 
Made the blueberry scones I did round but did half strawberries they were wonderful. 

Thanks for hitting another one out of the park!!!
Kathleen

Bring joy to my morning?
Oh, YES!
These were so good that when we finished one batch I immediately made another and we’re not tired of them.  Will never happen. We love the fluffiness of these scones and the best part is when you bite into a blueberry and it bursts in your mouth! wow! That is beyond joy.

Super good! My mum’s from England so we know our scones. I fiddled a bit and didn’t use blueberries. Instead I put cinnamon in and also added softened butter to the icing. Spot on brilliant Carolyn!

Thank You Ann 👍🏼😊I LIKE You CAN ADD NUT👏🏼👏🏼👍🏼❤️I  Think They ADD ALOT and My Husband Does TOO Plus It’s SAME recipe And I Can Use Other Berries 😊THEY LOOK YUMMY 😋G-d❤️Bless

Keto strawberry scones are a great way to enjoy fresh berry season. Cream cheese makes these grain-free scones deliciously tender and melt in your mouth.

Keto Strawberry Cream Cheese Scones

cream cheese,

vanilla

strawberries (make sure they are not over-ripe)

Preheat the oven to 325F and line a large rimmed baking sheet with parchment paper or a silicone baking mat.

In a medium bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt.

Add the cream cheese in small chunks and cut in with a pastry cutter or two sharp knives until it resembles coarse crumbs. Stir in the egg, whipping cream, and vanilla extract.

Carefully fold in the chopped berries until they are distributed throughout the dough. Gather the dough together and transfer to the prepared baking sheet. Pat into a 7 inch circle.

Use a sharp knife to cut the dough into 8 even wedges. Wiggle an offset spatula carefully underneath the wedges and distribute around the baking sheet so that they aren&#39;t touching.

Bake 25 to 30 minutes, until golden brown and just firm to the touch. Remove and let cool completely on the pan.

In a small bowl, whisk together the powdered sweetener and the cream until well combined. Add a little water at a time until a drizzling consistency is achieved.

Carolyn has the most amazing recipes.  Another one to add to my favorites

Oh my goodness these were delicious. It’s a great way to use up a big bundle of strawberries! They’re very easy to make as well!

Love these scones! Clear instructions, easy and fast to make and low carb!! Also I love your cinnamon scones! Another winner. Thanks Carolyn

I’ve been making these scones for years, my go to keto sweet! 
I love these!
I’ve used maple flavor and chopped pecans, (instead of vanilla and strawberries) and other variations. 
A hint I have that makes it a lot easier to cut, is to pat into a circle on a piece of parchment, then wrap it up (with the  parchment) and refrigerate for a couple of hours. I will also cut each wedge into thirds, makes for nice little bites!

These scones look awesome! I am going to make some with blueberries. Thank you!

These are exquisite!  I used raspberries and tried to invent a chocolate glaze!

I really like these. The first time I was craving chocolate chips so I did that instead of the strawberries. The second time I did half strawberries and half chocolate chips. Also I made two balls from the dough for smaller snack sized scones. I may try orange cranberry next!

This is one of my favourite scones (I am partial to berries of any kind) They are not overly sweet (probably the reason I love them so much). Everyone who has tried these have loved them.

Recipe was so easy! The scones were perfect and delicious. Thank you!

Top 6 keto scones recipes from across the web

The most viewed keto scones recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 6 keto scones recipes from across the web

The most viewed keto scones recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Key Lime Scones

Keto Blueberry Lemon Scones (Gluten...

Keto Blueberry Lemon Scones

Keto Carrot Cake Scones

Keto Scones Recipe

Keto Strawberry Cream Cheese Scones

The most viewed keto scones recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine