Description
Golden, flaky, and perfectly buttery — these almond flour scones are soft on the inside, slightly crisp on the outside, and perfect for a low-carb breakfast or afternoon tea treat!
Ingredients
1 cup almond flour (blanched for best texture)
¼ cup coconut flour
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter or coconut oil (cold and cubed)
¼ cup powdered erythritol or monk fruit sweetener (adjust to taste)
¼ cup heavy cream or full-fat canned coconut cream
2 tbsp unsweetened almond milk or regular milk of choice
1 tsp vanilla extract
1 large egg
Optional: blueberries, raspberries, or lemon zest for flavor twist
Optional topping: crushed nuts, sesame seeds, or powdered sweetener
Instructions
Preheat oven to 350°F (175°C) . Line a baking sheet with parchment paper.
In a bowl, mix almond flour , coconut flour , baking soda , and salt until well combined.
Cut in cold butter or coconut oil using a pastry cutter or fork until mixture resembles coarse crumbs.
In another bowl, whisk powdered sweetener , heavy cream , almond milk , egg , and vanilla until smooth.
Add wet ingredients to dry and mix until dough forms. Fold in berries or zest if desired.
Shape into a round disc or drop scone mounds onto the baking sheet.
Bake for 18–20 minutes or until golden brown and firm to touch.
Optional: Brush with melted butter or sprinkle with crushed almonds before baking for extra richness and crunch.
Let cool completely before serving warm with keto jam, whipped cream, or coffee.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: 6–8 scones
- Calories: 160
- Fat: 13g
- Carbohydrates: 3g
- Protein: 5g