Keto Cinnamon Scones
Indulge in the cozy flavors of fall with these Keto Cinnamon Scones, a guilt-free treat that's perfect for anyone following a low-carb lifestyle. These buttery, golden scones are crafted with almond and coconut flour for a gluten-free base, while a hint of granulated erythritol and aromatic cinnamon adds natural sweetness and spice. With a rich, flaky texture achieved by blending cold butter and delicate folds of heavy cream, these scones bake to perfection in just 20 minutes. Ideal for breakfast, a midday snack, or even paired with your favorite coffee, they’re finished with a sprinkle of cinnamon and erythritol for an irresistible topping. Quick to prepare and packed with flavor, these keto scones are a must-try solution for satisfying cravings without compromising your diet.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 0.5 cup granulated erythritol
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- 0.25 teaspoon sea salt
- 0.5 cup unsalted butter
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.25 cup heavy cream
- 0.5 teaspoon ground cinnamon for topping
- 1 tablespoon granulated erythritol for topping
Instructions
Preheat the 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, granulated erythritol, baking powder, ground cinnamon, and sea salt. Whisk thoroughly to ensure even distribution.
Cut the cold unsalted butter into small cubes and add them to the dry ingredients. Use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.
In a separate bowl, beat together the eggs, vanilla extract, and heavy cream until well combined.
Slowly pour the wet ingredients into the dry mixture, stirring gently with a spatula until just combined. Do not over mix.
Turn the dough onto a parchment-lined surface and shape it into a round disk, about 1 inch thick.
Using a sharp knife, carefully cut the dough into 8 equal wedges.
Place the wedges onto the prepared baking sheet, spacing them slightly apart.
In a small bowl, mix the additional ground cinnamon and granulated erythritol together and sprinkle this mixture evenly over the scones.
Bake in the preheated oven for 18-20 minutes until the scones are golden brown and a toothpick inserted into the center comes out clean.
Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your delicious Keto Cinnamon Scones!
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.6 g | 229% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 2130 mg | 93% | |
| Total Carbohydrate | 188.6 g | 69% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 10.2 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 578 mg | 44% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 390 mg | 8% | |
*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.
