Keto Cinnamon Scones

Indulge in the warm, comforting flavors of these Keto Cinnamon Scones, a perfect low-carb treat for breakfast or an afternoon snack. Made with a combination of almond and coconut flours, these scones are a gluten-free delight, ideal for anyone following a ketogenic or low-sugar lifestyle. The rich buttery dough is infused with aromatic cinnamon and subtly sweetened with granulated erythritol, offering a guilt-free indulgence that doesn’t sacrifice flavor. Topped with a sprinkle of cinnamon-sweet erythritol, these scones bake to golden perfection in just 20 minutes. Easy to prepare and irresistibly tender, they’re the ultimate choice for a satisfying, sugar-free baked good. Serve them fresh from the oven with a pat of butter or enjoy them as they are—deliciously spiced and keto-friendly!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 2 cups almond flour
• 0.25 cup coconut flour
• 0.5 cup granulated erythritol
• 1 tablespoon baking powder
• 1 tablespoon ground cinnamon
• 0.25 teaspoon sea salt
• 0.5 cup unsalted butter
• 2 pieces large eggs
• 1 teaspoon vanilla extract
• 0.25 cup heavy cream
• 0.5 teaspoon ground cinnamon for topping
• 1 tablespoon granulated erythritol for topping

Directions

Step 1

Preheat the 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, granulated erythritol, baking powder, ground cinnamon, and sea salt. Whisk thoroughly to ensure even distribution.

Step 3

Cut the cold unsalted butter into small cubes and add them to the dry ingredients. Use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.

Step 4

In a separate bowl, beat together the eggs, vanilla extract, and heavy cream until well combined.

Step 5

Slowly pour the wet ingredients into the dry mixture, stirring gently with a spatula until just combined. Do not over mix.

Step 6

Turn the dough onto a parchment-lined surface and shape it into a round disk, about 1 inch thick.

Step 7

Using a sharp knife, carefully cut the dough into 8 equal wedges.

Step 8

Place the wedges onto the prepared baking sheet, spacing them slightly apart.

Step 9

In a small bowl, mix the additional ground cinnamon and granulated erythritol together and sprinkle this mixture evenly over the scones.

Step 10

Bake in the preheated oven for 18-20 minutes until the scones are golden brown and a toothpick inserted into the center comes out clean.

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.

Step 12

Serve warm or at room temperature. Enjoy your delicious Keto Cinnamon Scones!

Nutrition Facts

Serving size	(580.3g)

Amount per serving	% Daily Value*
Calories	2027.7

Total Fat 178.6g	0%
Saturated Fat 54.0g	0%
Polyunsaturated Fat g
Cholesterol 556mg	0%
Sodium 2129.6mg	0%
Total Carbohydrate 188.6g	0%
Dietary Fiber 37.6g	0%
Total Sugars 10.2g
Protein 59.7g	0%

Vitamin D 80IU	0%
Calcium 577.6mg	0%
Iron 11.2mg	0%
Potassium 390.2mg	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: 61.8%

Protein: 9.2%

Carbs: 29.0%