Low Carb Cinnamon Scones

Indulge in a guilt-free bakery-style treat with these Low Carb Cinnamon Scones, a perfect blend of warm, spicy cinnamon and buttery richness. Made with almond and coconut flours, these scones are naturally gluten-free and keto-friendly, offering a satisfying, crumbly texture without the carb overload. Sweetened with erythritol and optionally studded with crunchy pecans or walnuts, they’re a delightful companion to your morning coffee or afternoon tea. With just 15 minutes of prep and a quick bake time, these tender, golden scones are easy to whip up and irresistibly delicious for low-carb enthusiasts and cinnamon lovers alike.

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 cups Coconut flour
• 1 tablespoon Baking powder
• 1 tablespoon Ground cinnamon
• 0.25 teaspoon Salt
• 0.33 cups Erythritol sweetener
• 0.5 cups Unsalted butter (cold)
• 2 units Large eggs
• 1 teaspoon Vanilla extract
• 0.25 cups Heavy cream
• 0.5 cups Chopped pecans or walnuts (optional)

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, baking powder, ground cinnamon, salt, and erythritol sweetener. Mix the dry ingredients until they are evenly distributed.

Step 3

Using a pastry cutter or your fingers, cut the cold butter into small pieces and mix it into the dry ingredients until the mixture resembles coarse crumbs. The butter should be evenly distributed, with no large chunks remaining.

Step 4

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

Step 5

Pour the wet ingredients into the dry ingredients and mix until a dough forms. If using, fold in the chopped pecans or walnuts at this stage.

Step 6

Transfer the dough onto a clean surface, lightly dusted with almond flour. Shape the dough into a disc about 1-inch thick and roughly 7 inches in diameter.

Step 7

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

Step 8

Carefully place each scone onto the prepared baking sheet, leaving some space between them to allow for expansion during baking.

Step 9

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

Step 10

Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or store in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(663.7g)

Amount per serving	% Daily Value*
Calories	2856.9

Total Fat 266.6g	0%
Saturated Fat 90.4g	0%
Polyunsaturated Fat g
Cholesterol 690.3mg	0%
Sodium 2146.5mg	0%
Total Carbohydrate 161.7g	0%
Dietary Fiber 42.9g	0%
Total Sugars 12.2g
Protein 66.2g	0%

Vitamin D 138.3IU	0%
Calcium 617.6mg	0%
Iron 12.6mg	0%
Potassium 629.6mg	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: 72.5%

Protein: 8.0%

Carbs: 19.5%