Keto Scones – Low-Carb, Sugar-Free, and Actually Craveable

I used to miss real bakery scones—until I realized most of that texture comes from fat and technique, not flour. After about four failed attempts (too dry, too crumbly, too eggy), I cracked the code. This version ditches the sugar and wheat, keeps the buttery richness, and gives you the soft-in-the-center, golden-edge bite that actually feels like a treat.

💡 Why This One Works So Well

Most low-carb scones go one of two ways: sad and dry, or dense like almond bricks. This one nails the balance because:

• The butter is cold and cut in properly—classic pastry move that still matters, even in keto baking.
• Almond flour + coconut flour = structure and crumb, without the gummy weirdness.
• A touch of xanthan gum gives it body without gluten.
• We skip dried fruit (unless you want a few low-carb berries), so the carbs stay in check.

🧾 Ingredients That Kept It Keto

• 2 cups almond flour – Main structure. Keeps it low-carb and buttery-soft.
• ¼ cup coconut flour – Soaks up moisture, adds structure. Don’t sub it 1:1 or skip it.
• 2 tsp baking powder – For lift.
• ¼ tsp salt – Flavor balance.
• ½ tsp xanthan gum – Optional but helps hold it together.
• ½ cup unsalted butter, very cold and cubed – You want pea-sized bits left intact.
• 2 tbsp granulated erythritol or allulose – Optional, for slight sweetness. I skip it for savory scones.
• 1 tsp vanilla extract – Rounds out the flavor.
• 2 tbsp lemon juice or ACV – Acid reacts with baking powder for better rise.
• ⅓ cup unsweetened almond milk – Or other low-carb milk.
• Optional: ⅓ cup fresh or frozen berries – Like raspberries or blueberries (adds ~2g net carbs per scone depending on amount).

🔁 Low-Carb Substitutions That Hold Up

Swap	What Changes	Still Works?
Butter for coconut oil	Loses richness, more crumbly	Meh, but okay
Coconut flour only	WAY too dry	No
Allulose for erythritol	Softer texture, browns more	Yes, recommended
Berries for dried fruit	Adds carbs but flavor pop	Yes, in moderation

⚠️ What I Got Wrong

What Went Wrong	Why It Happens	How to Fix It
Dough too dry	Coconut flour soaks liquid fast	Let rest 5 mins, add 1 tbsp almond milk if needed
Crumbly edges	Overmixed or butter melted	Use very cold butter, mix minimally
No rise	Skipped acid or used old baking powder	Use lemon juice + fresh leavener

👩‍🍳 How to Make It (Step-by-Step)

1. Preheat oven to 350°F and line a baking sheet with parchment.
2. In a bowl, whisk almond flour, coconut flour, baking powder, salt, xanthan gum, and sweetener if using.
3. Cut in cold butter with a pastry cutter or your fingers—leave pea-sized chunks.
4. In a small bowl, mix almond milk, lemon juice, and vanilla. Let it sit for 2-3 minutes.
5. Pour wet into dry and gently mix with a fork until just combined. If adding berries, fold them in last.
6. Let dough rest 5-10 minutes to hydrate—this helps it hold together better.
7. Form into a circle (about 1 inch thick) and cut into 6-8 wedges. Or use a biscuit cutter.
8. Place on sheet. Optional: brush with egg wash + sprinkle with keto sweetener.
9. Bake 20–25 mins, or until golden around edges. Don’t overbake—they firm as they cool.
10. Cool on the pan 10 mins before moving. They’re fragile hot.

🧠 Keto Cooking Tricks That Help

• I cube and freeze my butter in advance. It blends better and doesn’t melt on contact.
• Letting the dough rest helps coconut flour absorb moisture. Don’t skip it.
• Want a savory scone? Skip sweetener and add shredded cheddar + chives.

🧊 How I Store and Track It

• Fridge: Keeps 5 days in an airtight container. Reheat in toaster oven.
• Freezer: Freeze baked scones. Reheat from frozen at 325°F for 8–10 mins.
• Macros (no fruit, with erythritol):
  Per scone (based on 8): ~3g net carbs, 18g fat, 6g protein

❓ What I Googled Before Making This

Can I use only almond flour?
You can, but the texture gets mushy. Coconut flour balances it out.

Will this spike blood sugar?
Not unless you overdo the berries. The erythritol doesn’t count toward net carbs.

Is this sweet enough?
Honestly? I like it barely sweet. Add more if you want it bakery-style.

🧾 Full Nutrition Facts (Per Scone, Based on 8 Servings)

Nutrient	Amount
Calories	245 kcal
Fat	22g
Saturated Fat	9g
Carbohydrates	6g
Fiber	3g
Net Carbs	3g
Protein	6g
Sugar (natural)	<1g
Sugar alcohol	~2g (erythritol)
Cholesterol	50mg
Sodium	170mg

Check out More Recipes:

• Sugar-Free No-Bake Cookies – Chocolatey, Nutty, and Ready in Minutes
• Sugar-Free Shortbread Cookies – Buttery, Nutty, and Lightly Low-Carbanut Brittle
• Sugar-Free Shortbread Cookies – Buttery, Nutty, and Lightly Low-Carb