These Keto Scones with healthy strawberries are ready in just 30 minutes!
These strawberry almond flour scones are crumbly, and moist, like a classic American biscuit with delicious pieces of strawberries and sugar-free glaze.
Table of contents
Are Strawberries Keto-Friendly?
Yes, you can eat strawberries on a keto diet. Like most berries, strawberries can be consumed in moderation without impacting your ketosis or blood sugar level too much.
In fact, 1 cup of fresh strawberries contains only 4.7 grams of net carbs per 100 grams, which is actually half of what you find in blueberries!
For a full list of keto-friendly fruits, check out our keto fruit list!
Why You’ll Love This Recipe
This recipe is amazing, it makes truly delicious keto scones that are:
- Gluten-Free
- Dairy-Free
- Paleo
- Egg-Free Option
- Vegan Option
- Keto-Friendly (4.7g of net carbs)
- Ready in under 40 minutes
How To Make Keto Scones
These keto scones are not only for people on a keto diet. First, they are gluten-free scones, ideal for anyone intolerant to gluten.
Next, they are healthy scones made of wholesome, unrefined ingredients. They contain healthy fats from nuts and lots of fiber that are very fulfilling.
Fibers are also good for your gut health and make this recipe easier to digest.
Finally, they are also keto vegan scones if you use my egg-replacement option!
Ingredients
All you need to make these almond flour scones are:
- Almond Flour –prefer ultra-fine almond flour since a coarser almond meal can bring a slightly gritty texture. Read how to choose your keto flour!
- Coconut Flour – Coconut flour is a low-carb, high-fiber flour that brings taste and texture to low-carb recipes.
- Baking Powder – check that the one you are using is 100% gluten-free or replace it with half the amount of baking soda.
- Sugar-Free Crystal Sweetener – erythritol, Monk fruit blends, or xylitol. Read how to convert them!
- Sea Salt
- Egg – or flax egg if you are vegan. Eggs are 100% keto-friendly.
- Unsweetened Almond Milk – or any plant-based milk you like.
- Melted Coconut Oil – the recipe also works with butter.
- Fresh or Frozen Strawberries
Making The Dough
Preheat the oven to 350°F (180°C) while making the Keto Scone dough. Take the wet ingredients out of the fridge so they are at room temperature.
Line a baking sheet with lightly oiled parchment paper to prevent the scones from sticking. I like to use refined coconut oil for that as it has a smoke point of 400°F (204°C).
Whisk all the dry ingredients in a large mixing bowl: fine almond flour, coconut flour, sugar-free crystal sweetener, baking powder, and salt.
Add all the liquid ingredients to the flour mixture: beaten egg, melted coconut oil, vanilla, and unsweetened almond milk.
Combine the keto scone batter with a silicone spatula for a few seconds. It is quite crumbly at first but it comes together as you mix.
Pour the chopped strawberries into the batter and use your hands to knead and squeeze the keto scone dough to form a ball.
It should take about one minute to form a consistent scone dough. If it is too dry add a splash of more almond milk.
If too wet, it can happen if you used frozen strawberries that release some juice, add 1 teaspoon of extra coconut flour.
Baking The Scones
Sprinkle some coconut or almond flour on your benchtop to prevent the scone dough from sticking to the bench.
Place the keto scone dough ball on the benchtop and sprinkle some coconut flour on the top. Then press it to flatten the ball into a large thick disk.
Smoothen the sides of the disk so that the scones have the typical cheese wedge shape.
Cut the disk into 10 even wedges to make 10 scones. If you want to make smaller keto scones, cut the disc into 12 parts.
Slide a flat spatula under each triangle to transfer them onto the cookie sheet covered with parchment paper.
Place each keto scone on the cookie sheet leaving about an inch between each scone. They won’t expand while baking, but you don’t want them to touch each other.
Bake the keto scones for 25 to 30 minutes in the oven at 350°F (180°C) or until the top is golden brown.
Making The Glazing
A scone recipe wouldn’t be the same without glazing. You can make a delicious sweet sugar-free glazing using powdered sugar-free sweetener and unsweetened almond milk.
The trick to making it even sweeter, add a few drops of stevia drops!
Even better, use flavored stevia drops like strawberry or vanilla stevia drops. These won’t add carbs and boost your sugar-free glazing with flavors.
Allergy Swaps
If you have allergies, you can adapt the keto scones with the following swaps:
- Egg-Free: Replace the egg with a flax egg and add 1/2 teaspoon of guar gum to the dry ingredients. To make a flax egg combine 1 tablespoon of flaxseed meal with 3 tablespoons of lukewarm water. Stir the mixture and set it aside for 10 minutes until an egg-like texture forms. Use in the recipe as an egg replacer.
- Strawberries: you can replace the strawberries with other low-carb berries like blueberries to make keto blueberry scones.
- Coconut-Free: for a coconut-free scone recipe, try my almond flour scones recipe instead.
Storage Instructions
These Keto Scones can be stored for up to 3 days in a cookie jar. You can also freeze them in zip-lock bags for up to three months.
Defrost the keto scones the day before, or pop them in a warm oven for a few minutes.
Frequently Asked Questions
How Many Carbs Are In Keto Scones?
These keto scones have only 4.7 grams of net carbs with frosting.
Can You Eat Scones On Keto?
No, regular scones are loaded with carbs from the all-purpose flour and powdered sugar glazing. You need low carb scones to make them keto-friendly.
More Keto Breakfast Recipes
These keto scones are delicious for a sweet keto breakfast along with the following keto breakfast recipes:
Keto Dutch Baby
Keto Carrot Cake Muffins
Almond Flour Scones
Keto Coconut Flour Waffles
Keto Biscuits
Made this keto scones recipe yet? Share a picture of your creation with me on Instagram!
Did You Like This Recipe?
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Keto Scones With Strawberries
4.7gNet Carbs
Keto Scones are healthy strawberry scones with sugar-free glazing,100% gluten-free, and dairy-free.
Author: Carine Claudepierre
Prep: 15 minutes mins
Cook: 25 minutes mins
Total: 40 minutes mins
Yield: 10 scones
Serving Size: 1 scone
4.70 from 36 votes
Ingredients
US Customary – Metric
Dry ingredients
- 2 ¼ cups Almond Flour
- ¼ cup Coconut Flour
- 3 tablespoons Granulated Sweetener
- ¼ teaspoon Salt
- ½ teaspoon Baking Powder
Liquid ingredients
- 1 large Beaten Egg at room temperature (*see note for vegan option)
- 3 tablespoons Coconut Oil
- 2 tablespoons Unsweetened Almond Milk at room temperature
- 1 teaspoon Vanilla Extract
- 1 cup Fresh Strawberries fresh or defrosted (juice removed) *
Sugar free glazing
- ½ cup Powdered Erythritol
- 3 tablespoons Unsweetened Almond Milk
- 3 drops Strawberry Stevia Drops
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Instructions
Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Slightly oil the paper with coconut oil if yours tends to stick to food. Set aside.
In a large mixing bowl, whisk all the dry ingredients together: almond flour, coconut flour, sugar-free crystal sweetener, baking powder, and salt.
Add all the liquid ingredients at room temperature (not cold or hot!): beaten egg, melted coconut oil, vanilla, and unsweetened almond milk.
Stir the ingredients together with a spatula for a few seconds (it is crumbly at first, that is normal), then pour in chopped strawberries and use your hands to knead/squeeze the dough to form a ball. It should take about 1 minute to form a consistent dough. If it is too dry, it can happen if you add too much coconut flour, add a splash of more almond milk. If too wet, it can happen if you used frozen strawberries that release some juice, add 1 teaspoon of extra coconut flour.
Sprinkle 1 teaspoon of coconut flour on your benchtop (this prevents the dough from sticking to the bench). Place the dough ball on the benchtop, sprinkle 1 teaspoon of coconut flour on top of the dough ball, then press the dough ball to flatten into a thick disk.
Smoothen the sides of the disk to shape lovely scones.
Cut the disk into 10 even triangles to make 10 scones.
Slide a spatula under each triangle to transfer them onto the cookie sheet covered with parchment paper.
Place each scone/triangle onto the cookie sheet leaving 1 thumb space between each scone. They won't expand while baking, but you don't want them to touch each other.
Bake for 25-30 minutes or until the top is golden brown.
Cool down for 2 hours on a cookie rack before decorating.
Sugar-free glazing
In a small mixing bowl, add powdered sugar-free sweetener, unsweetened almond milk, and strawberry stevia drops (optional, it simply adds a delicious strawberry flavor).
Whisk to form the glazing. If too thick, add more powdered sweetener, 1 tablespoon at a time. If too liquid, add 1 teaspoon of extra almond milk, 1 at a time.
Decoration
When the scones are cold, at room temperature, spread a tablespoon of icing on each scone. Place the scones in the fridge for 15 minutes to set the icing.
Storage
Store the scones for up to 3 days in a cookie jar or freeze them in zip-lock bags. Defrost the day before.
Notes
Keto Vegan option: replace the egg with a flax egg and add 1/2 teaspoon of guar gum to the dry ingredients. To make a flax egg combine 1 tbsp of flaxseed meal with 3 tbsp of lukewarm water. Stir, and set aside 10 minutes until an egg-like texture forms. Use in the recipe as an egg replacer.
Net carbs per scone, including glazing, the recipe makes 10 scones: 4.7grams
Strawberry replacement: you can make this recipe using raspberries or blueberries. Blueberries contain 2 times more net carbs and it will increase the carbs per serving.
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NutritionServing Size: 1 scone
Yield: 10 scones
Nutrition
Serving: 1 sconeCalories: 245.5 kcal (12%)Carbohydrates: 9.2 g (3%)Fiber: 4.5 g (19%)Net Carbs: 4.7 gProtein: 7.6 g (15%)Fat: 21.7 g (33%)Saturated Fat: 5.4 g (34%)Polyunsaturated Fat: 1.4 gMonounsaturated Fat: 2.7 gTrans Fat: 0.1 gCholesterol: 37.2 mg (12%)Sodium: 109.8 mg (5%)Potassium: 56.8 mg (2%)Sugar: 2.1 g (2%)Vitamin A: 58.5 IU (1%)Vitamin B12: 0.1 µg (2%)Vitamin C: 8.5 mg (10%)Vitamin D: 0.2 µg (1%)Calcium: 85.2 mg (9%)Iron: 1.4 mg (8%)Magnesium: 9.2 mg (2%)Zinc: 0.4 mg (3%)
About The Author
Carine Claudepierre
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
