Soft and pillowy, these almond flour keto scones are made with a hint of fresh lemon zest.
These keto lemons scones are perfect served with whipped cream, sugar-free lemon curd, or my favorite topping…sugar-free berry chia jam.
These almond flour scones are lighter than a traditional scone recipe and the lemon zest makes them taste fresh and zesty.
They have the perfect texture. They’re not too crumbly and when it comes to scones calories and net carbs, these are perfect! In fact, there are only 2.1 grams of net carbs per scone!
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When you are looking for almond flour scones, look no further! This is one of those healthy recipes the whole family will love.
This is the perfect scone recipe for beginning bakers too. It uses ingredients that are easy to find, and the recipe doesn’t take a lot of effort.
Baking 101 (tips & charts)
As you’ll see, this scone recipe ingredient list is short and simple. Everything is easy to source at your local grocery store or online.
- Almond Flour – Almond flour or ground almonds
- Coconut Flour – Coconut flour helps reduce the net carb count compared to regular flour.
- Baking Soda – Do not confuse baking soda with baking powder
- Granulated Sweetener of choice – the most popular sweeteners are erythritol, monk fruit, xylitol, and allulose.
- Lemon Juice – Fresh lemon juice is best but Longlife lemon juice also works in this great recipe
- Lemon Zest
This is an easy scone recipe to make when you are on the keto diet. Here’s a step-by-step guide to making your own almond flour scones.
STEP 1: Make the almond flour dough.
First, place the melted butter and sweetener in a small bowl and cream it together until it is light and fluffy. Then, add your egg and keep mixing.
Add the dry ingredients to the wet ingredients. Gently fold until the dough ball forms. Let this sit and thicken while you prepare the baking tray.
Grease the baking sheet with more butter or coconut oil, or line the baking sheet with parchment paper.
STEP 2: Roll and cut the low-carb scones.
Stir the mixture again and then place it in between two sheets of parchment paper to roll the dough out until it is 2 cm thick.
Use a round cookie cutter (or another round object such as a cup or sharp knife) to cut out the keto scones and place each one on the baking tray.
STEP 3: Bake.
Bake the keto scones until golden brown and then let them cool completely.
Store almond flour scones in an airtight container at room temperature for up to 5 days. Any kind of airtight box will work, including a cookie jar.
This keto scone recipe is also freezer-friendly too. They can be frozen in an airtight container or freezer bag for up to 3 months. Defrost each scone by placing it on the kitchen worktop at room temperature for 1 or 2 hours.
Want to make these low-carb scones your own? Here are a few ways you can change it up!
- Use coconut oil instead of butter if you need this to be a dairy-free recipe.
- For an egg-free recipe use a flax egg. There are so many egg substitutes you can choose from.
- Make keto blueberry scones by adding a handful of blueberries to your dough. Either fresh or frozen blueberries will work.
- Almond scones – for extra almond flavor, add 1 or 2 teaspoons of almond extract.
What to serve with keto scones
Serve with fresh strawberries or fresh blueberries on the side.
Serve it with any of your other favorite healthy recipes for afternoon tea with a glass of almond milk.
No, these almond flour scones don’t rise as much as traditional or classic scones, but they are light and delicate, yet sturdy enough.
No, you cannot use them interchangeably. Since you used almond flour and coconut flour, the chemistry will be thrown off if you use baking powder.
In general, no. But the good news is they can be keto-friendly when you make them with low-carb ingredients such as this recipe.
The kind you buy at a coffee shop will have too many net carbs and added sugar.
I opted not to use vanilla extract since I wanted a lemon-flavored scone. However, you could easily add vanilla instead of lemon to give it a spin!
Granulated sweetener works in this recipe, powdered sweetener has a tendency to make the scones too dry.
No, the coconut flour helps bind the scones together and reduces the net carb count. Almond flour vs coconut flour are very different.
You can either make circle scones or wedge-shaped scones. To make wedge-shaped scones, roll out the scone dough a little thicker and use a sharp knife to cut triangle shapes.
You can serve with cream and jam (the traditional English way) or brush with beaten egg before baking then pour over with a vanilla glaze, sprinkle with sweetener, or add sliced almonds and blueberries.
More easy keto baking recipes
What are the easiest keto cake and cookie recipes for beginners? These are my top 4.
- Keto banana bread (without bananas)
- Flourless chocolate fudge cake with sugar-free chocolate buttercream frosting
- Vanilla almond flour donuts with a sugar-free chocolate glaze
- Sugar-free low-carb lemon cupcakes with creamy lemon frosting
The Best Almond Flour Keto Lemon Scones (Gluten-Free)
- Measuring cups and spoons
- Baking sheets – non stick
- 55 g butter softened
- 1 tbsp granulated sweetener of choice or more to your taste
- 1 eggs – medium
- 175 g almond meal/flour
- 2 tbsp coconut flour
- 1 tbsp lemon juice
- 2 tbsp lemon zest
- ½ tsp baking soda
- 1 tbsp heavy whipping cream
- sugar-free chia jam
- sugar-free lemon curd
- Place the softened butter and sweetener in a mixing bowl, and cream together until light and fluffy.
- Add the egg and mix again.
- Add the remaining ingredients and mix until combined, then leave for the coconut flour to thicken while you prepare the baking tray.
- Grease the baking tray with butter then line with baking paper (the butter just stops the baking paper from moving around when placing the tray in the oven).
- Give the mixture another stir then place the scone mixture in between 2 sheets of baking paper to roll out to about 2 cm thick.
- Using a round cookie cutter, or drinking glass of the desired size, cut out the scones and place each one on the prepared baking tray. After cutting out as many scones as you can, gather the remaining mixture into the centre of the baking paper and roll out again. Repeat until all the mixture has been cut.
- Bake at 180C/ 350F for 12-15 minutes.
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