Keto Almond Flour Scones
There’s something undeniably comforting about biting into a warm, freshly baked scone with your morning coffee. As someone who follows a low-carb lifestyle, I’ve spent countless hours perfecting a recipe that satisfies that craving without the carb overload. Today, I’m thrilled to share my almond flour scones recipe that has become a weekend staple in my household.
These keto-friendly scones are a game-changer if you’re watching your carb intake or following a gluten-free diet. Unlike traditional scones that can leave you feeling sluggish from the refined flour and sugar, these almond flour versions provide sustained energy and won’t spike your blood sugar. The almond flour creates a uniquely tender texture with a subtle nutty flavor that perfectly complements your favorite tea or coffee.
What makes these scones truly special is their versatility. The basic recipe serves as an excellent canvas for creativity – whether you prefer them studded with sugar-free chocolate chips for a sweet treat or mixed with fresh berries for a fruity twist. Pro tip: These scones freeze beautifully, so I often make a double batch to have on hand for unexpected guests or busy mornings!
Ingredients for Perfect Almond Flour Scones
Before diving into the preparation, let’s gather all our ingredients. The beauty of this recipe lies in its simplicity – you likely have most of these items in your pantry already if you’re familiar with keto baking.
| Ingredient | Quantity | Notes |
|---|---|---|
| Almond flour | 2 cups | Use fine blanched for best texture |
| Erythritol | 1/4 cup | Or your preferred keto sweetener |
| Baking powder | 1 tablespoon | Ensures proper rise |
| Salt | 1/2 teaspoon | Enhances flavors |
| Unsalted butter | 1/4 cup | Melted and slightly cooled |
| Eggs | 2 large | Room temperature works best |
| Vanilla extract | 1 teaspoon | Pure, not imitation |
| Sugar-free chocolate chips or berries | 1/2 cup | Optional but recommended |
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes Servings: 8 | Difficulty: Easy
I always recommend using fine blanched almond flour rather than almond meal for these scones. The finer texture creates a more delicate crumb that closely mimics traditional wheat flour scones. When selecting your sweetener, erythritol works beautifully, but feel free to substitute with monk fruit sweetener or allulose if that’s what you have on hand.
Simple Step-by-Step Preparation
The process of making these almond flour scones couldn’t be simpler. Follow these straightforward steps, and you’ll have delicious scones ready in no time!
First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This temperature allows the scones to bake evenly without browning too quickly on the outside while remaining undercooked inside – a common issue with almond flour baked goods.
In a large mixing bowl, whisk together the dry ingredients – almond flour, erythritol, baking powder, and salt. Ensure there are no clumps in the mixture, as this will affect the texture of your final scones. Pro tip: Sifting the almond flour can help achieve an even lighter texture, though it’s not strictly necessary.
Next, in a separate bowl, combine the melted butter (make sure it’s not too hot), eggs, and vanilla extract. Mix until well incorporated. The wet ingredients should be smooth and uniform before adding them to the dry ingredients.
Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to dense, heavy scones. If you’re adding chocolate chips or berries, fold them in now.
The dough will be somewhat sticky – this is normal for almond flour baked goods. Transfer it onto the prepared baking sheet and form it into a circle about 1-inch thick. Using a sharp knife, cut the circle into 8 equal wedges, but don’t separate them completely. Keeping them slightly connected helps them rise better.
Bake for 15-18 minutes until the edges are golden brown and a toothpick inserted comes out clean. The scones will still be slightly soft in the center but will firm up as they cool.
Creative Variations to Try
The basic almond flour scone recipe is wonderful on its own, but I love experimenting with different flavors. Here are some of my favorite variations:
For a citrus twist, add the zest of one lemon or orange to the dry ingredients. This bright flavor pairs beautifully with a handful of fresh blueberries folded into the dough.
Cinnamon lovers can add 1-2 teaspoons of ground cinnamon to the dry ingredients and fold in some chopped sugar-free dark chocolate for a decadent breakfast treat.
For a savory option, omit the sweetener and vanilla, then add 1/4 cup of grated parmesan cheese and 1 tablespoon of chopped fresh herbs like rosemary or thyme. These make excellent accompaniments to soups and salads.
When experimenting with add-ins, keep in mind that very wet ingredients (like fresh strawberries) can affect the dough’s consistency. If this happens, simply add a tablespoon or two of additional almond flour to balance the moisture.
Serving and Storage Suggestions
These almond flour scones are incredibly versatile when it comes to serving options. For a traditional experience, enjoy them slightly warm with a pat of grass-fed butter melting into all the nooks and crannies. If you’re feeling indulgent, a dollop of sugar-free whipped cream and a few fresh berries make for an elegant treat.
For an afternoon tea, I love to serve these with sugar-free berry jam or a drizzle of keto-friendly maple syrup. The subtle nuttiness of the almond flour pairs beautifully with these sweet toppings without being overwhelming.
As for storage, these scones will keep well in an airtight container at room temperature for 2-3 days. However, for the freshest experience, I recommend storing them in the refrigerator where they’ll last up to a week. Simply reheat in the microwave for 10-15 seconds or in a toaster oven for a few minutes to restore their original texture.
For longer storage, these scones freeze exceptionally well. Place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw overnight in the refrigerator or defrost in the microwave when you’re ready to enjoy them.
Nutritional Information
If you’re tracking your macros, you’ll be pleased to know these almond flour scones fit perfectly into a ketogenic lifestyle. Each scone (recipe makes 8) contains approximately:
- Calories: 210
- Protein: 7g
- Fat: 18g
- Total Carbohydrates: 7g
- Dietary Fiber: 3g
- Net Carbs: 4g
The high fat content comes primarily from the almond flour and butter, providing a satisfying treat that won’t leave you hungry an hour later. The moderate protein content helps balance the macros, making these scones a great option for a keto breakfast or snack.
Frequently Asked Questions
Can I use coconut flour instead of almond flour? Coconut flour and almond flour behave very differently in baking. Coconut flour is much more absorbent, so a direct substitution won’t work. If you prefer using coconut flour, you would need to adjust the recipe significantly – typically using about 1/3 the amount and adding more eggs and liquid. For this specific recipe, I recommend sticking with almond flour for the best results.
Why did my scones spread too much during baking? If your scones spread more than expected, there could be a few culprits. First, check that your butter wasn’t too warm when mixing. You can also try chilling the formed scones for 15-20 minutes before baking. Another possibility is that your baking powder is no longer active – make sure it’s fresh for the proper rise.
Are these scones suitable for diabetics? While these scones are low in net carbs and use a sugar substitute, it’s always best to consult with your healthcare provider regarding specific dietary needs. Many people with diabetes find that almond flour baked goods have less impact on their blood sugar than traditional wheat flour recipes, but individual responses can vary.
Can I make these dairy-free? Absolutely! You can substitute the melted butter with the same amount of melted coconut oil or a dairy-free butter alternative. The texture might be slightly different, but they’ll still be delicious.
How can I make these scones sweeter without adding more carbs? If you prefer a sweeter scone, you can increase the erythritol to 1/3 cup without affecting the texture. Alternatively, a few drops of liquid stevia added to the wet ingredients can boost sweetness without adding bulk. For serving, a dusting of powdered erythritol on top adds sweetness and an attractive finish.
I hope you enjoy these almond flour scones as much as I do! They’ve become a staple in my kitchen, proving that following a low-carb lifestyle doesn’t mean giving up on delicious baked goods. Happy baking!
Keto Almond Flour Scones
Ingredients
- 2 cups fine blanched almond flour
- 1/4 cup erythritol or preferred keto sweetener
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter melted and slightly cooled
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup sugar-free chocolate chips or fresh berries optional
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, erythritol, baking powder, and salt until no clumps remain.
- In a separate bowl, combine melted butter, eggs, and vanilla extract. Mix until smooth.
- Pour wet ingredients into dry ingredients and gently stir until just combined. Avoid overmixing. Fold in chocolate chips or berries if using.
- Transfer sticky dough to the baking sheet and form a 1-inch thick circle. Cut into 8 equal wedges, keeping them slightly connected.
- Bake 15-18 minutes until edges are golden and a toothpick inserted comes out clean. Let cool slightly before serving.
