Keto Almond Flour Scones
Delicious, low-carb almond flour scones perfect for keto and gluten-free diets. Tender texture, versatile flavor options, and ideal for breakfast or snacks.
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.
Notes
Use fine blanched almond flour for a delicate crumb. To prevent spreading, chill dough for 15-20 minutes before baking. For dairy-free, substitute butter with melted coconut oil or dairy-free alternative. Add lemon or orange zest, cinnamon, or herbs for flavor variations. Scones freeze well; freeze in a single layer before storing in freezer bags. Adjust sweetness with erythritol or liquid stevia as desired.
