Keto Apple Cinnamon Scones

Indulge in the comforting flavors of fall with these Keto Apple Cinnamon Scones—a low-carb twist on a classic favorite! Made with a blend of almond and coconut flours, these tender scones are perfectly spiced with warm cinnamon and enhanced with the essence of apple extract for that nostalgic flavor without the carbs. Grated zucchini adds moisture while keeping the scones delightfully light, and chopped walnuts provide a satisfying crunch in every bite. Sweetened with granulated erythritol, this recipe is gluten-free, keto-friendly, and ready in just 35 minutes, making it an ideal breakfast treat or snack. Serve them warm with a pat of butter or pair them with your favorite keto-friendly tea or coffee for the ultimate cozy indulgence.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 2 cups almond flour
• 1 tablespoon coconut flour
• 0.25 cup granulated erythritol
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 0.25 teaspoon salt
• 0.5 cup unsalted butter
• 2 eggs
• 1 teaspoon vanilla extract
• 0.5 cup grated zucchini
• 1 teaspoon apple extract
• 0.25 cup chopped walnuts

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, ground cinnamon, and salt. Mix until well combined.

Step 3

Add the cold unsalted butter to the dry ingredients and use a pastry cutter or your fingers to incorporate it until the mixture resembles coarse crumbs.

Step 4

In a separate bowl, whisk the eggs, vanilla extract, and apple extract together.

Step 5

Add the wet mixture to the dry ingredients and stir until just combined.

Step 6

Fold in the grated zucchini and chopped walnuts, ensuring they are evenly distributed throughout the dough.

Step 7

Transfer the dough to a lightly floured surface (using almond flour) and shape it into a disc about 1 inch thick.

Step 8

Using a sharp knife or a bench scraper, cut the disc into 8 wedges, like a pie.

Step 9

Place the wedges onto the prepared baking sheet, leaving some space between them.

Step 10

Bake the scones in the preheated oven for 18-20 minutes, or until they are golden brown and set.

Step 11

Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Serving size	(574.6g)

Amount per serving	% Daily Value*
Calories	1933.4

Total Fat 174.6g	0%
Saturated Fat 40.9g	0%
Polyunsaturated Fat g
Cholesterol 496mg	0%
Sodium 1658.4mg	0%
Total Carbohydrate 113.3g	0%
Dietary Fiber 29.5g	0%
Total Sugars 12.3g
Protein 62.1g	0%

Vitamin D 82IU	0%
Calcium 573.4mg	0%
Iron 10.5mg	0%
Potassium 663.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.1%

Protein: 10.9%

Carbs: 19.9%