Keto Apple Cinnamon Scones
Indulge in the warm, inviting flavors of these Keto Apple Cinnamon Scones, a low-carb twist on a classic treat that’s perfect for breakfast or an afternoon snack. Made with almond and coconut flours, these scones boast a tender, crumbly texture while staying entirely gluten-free and keto-friendly. Grated zucchini provides hidden moisture and nutrients, while apple extract delivers that signature fruity essence without the carbs. A sprinkle of cinnamon and the crunch of chopped walnuts add layers of spice and texture, creating a wholesome yet satisfying bite. Ready in just 35 minutes, these scones are a breeze to make and pair beautifully with your favorite sugar-free hot beverage. Treat yourself to guilt-free comfort with this easy recipe for keto apple cinnamon scones!
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 tablespoon coconut flour
- 0.25 cup granulated erythritol
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup unsalted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 0.5 cup grated zucchini
- 1 teaspoon apple extract
- 0.25 cup chopped walnuts
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, ground cinnamon, and salt. Mix until well combined.
Add the cold unsalted butter to the dry ingredients and use a pastry cutter or your fingers to incorporate it until the mixture resembles coarse crumbs.
In a separate bowl, whisk the eggs, vanilla extract, and apple extract together.
Add the wet mixture to the dry ingredients and stir until just combined.
Fold in the grated zucchini and chopped walnuts, ensuring they are evenly distributed throughout the dough.
Transfer the dough to a lightly floured surface (using almond flour) and shape it into a disc about 1 inch thick.
Using a sharp knife or a bench scraper, cut the disc into 8 wedges, like a pie.
Place the wedges onto the prepared baking sheet, leaving some space between them.
Bake the scones in the preheated oven for 18-20 minutes, or until they are golden brown and set.
Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.6 g | 224% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1658 mg | 72% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 12.3 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 573 mg | 44% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
