Low Carb Cinnamon Scones
Indulge guilt-free with these tender and flavorful Low Carb Cinnamon Scones, a perfect breakfast treat or afternoon pick-me-up for anyone following a keto or gluten-free lifestyle. Made with a wholesome blend of almond and coconut flours, these scones boast the warm, comforting spice of cinnamon and a touch of natural sweetness from erythritol. The buttery texture and optional crunch of pecans or walnuts make them irresistibly satisfying. With only 2 grams of net carbs per serving, this recipe is designed to keep you on track while treating your taste buds. Quick to prepare in just 15 minutes and ready in under 40 minutes, these golden-baked scones are perfect fresh out of the oven or stored for your busy days ahead. Optimize your mornings without compromising flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 1 tablespoon Baking powder
- 1 tablespoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.33 cups Erythritol sweetener
- 0.5 cups Unsalted butter (cold)
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 0.25 cups Heavy cream
- 0.5 cups Chopped pecans or walnuts (optional)
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, baking powder, ground cinnamon, salt, and erythritol sweetener. Mix the dry ingredients until they are evenly distributed.
Using a pastry cutter or your fingers, cut the cold butter into small pieces and mix it into the dry ingredients until the mixture resembles coarse crumbs. The butter should be evenly distributed, with no large chunks remaining.
In a separate bowl, whisk together the eggs, vanilla extract, and heavy cream until well combined.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. If using, fold in the chopped pecans or walnuts at this stage.
Transfer the dough onto a clean surface, lightly dusted with almond flour. Shape the dough into a disc about 1-inch thick and roughly 7 inches in diameter.
Using a sharp knife or a bench scraper, cut the disc into 8 equal wedges.
Carefully place each scone onto the prepared baking sheet, leaving some space between them to allow for expansion during baking.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown on top 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 store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.6 g | 342% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 2146 mg | 93% | |
| Total Carbohydrate | 161.7 g | 59% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 12.2 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 618 mg | 48% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 630 mg | 13% | |
*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.
