In this article:
- Tips for baking keto scones
- My Vanilla Keto Scone Recipe
- Keto Whipped Cream
- Maple Pecan Keto Scone Recipe
Adapting My Scone Recipe
My happy place is in the kitchen crafting recipes to share with my family and friends, but baking is one of my true loves. If you have tried your hand at low-carb and keto baking, then you are probably aware that it poses some unique challenges. Tackling those challenges and adapting classic recipes to fit into the la Vida low-carb is right within my wheelhouse! I have adapted my scone recipe into a keto version, and I am excited to share that recipe with you!
One of my family’s favorite baked treats that I make is the scone. The scone, which originated in Scotland, is a lightly sweetened, quick bread, that is a lot like a biscuit. Scones differ from a biscuit in that they are made with cream and eggs, and just slightly more sugar. Scones are lovely when served with a hot beverage, tea for my friends across the pond, and coffee for me! Plain scones can be served with clotted cream or jam and frosted or glazed varieties can be enjoyed all on their own.
Tips for Baking Scones
I used my favorite combination of keto-friendly flours that I believe achieve the best texture for my baked goods – almond flour and coconut flour. I also used 2 egg whites instead of one whole egg, as this helps to reduce eggy flavor and gives a lighter texture to low-carb baked goods. The addition of a teaspoon of xanthan gum to flour alternatives helps with binding in the absence of gluten.
Perhaps the most important aspect of this recipe development is the chilling process! I placed my almond flour, coconut flour, swerve, butter, and even the blender I used to process everything in the refrigerator to chill before I started. The dough will be very soft. Once I had my dough formed, I placed it in the freezer for 10 minutes before slicing my rounds and baking.
My Vanilla Keto Scone Recipe
- 1 1/4 cup almond flour
- 1/2 cup coconut flour
- 3 Tbsp Swerve Granulated Sweetener
- 2 1/2 tsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1/3 of a cup very cold butter
- 2 egg whites lightly beaten
- 5 Tbsp heavy whipping cream
- 2 Tbsp water
- 1 tsp vanilla
1.) Place the almond flour, coconut flour, sweetener, and the blender or mixing bowl you will use to process the ingredients in the refrigerator.
2.) Preheat the oven to 400° and line a baking sheet with parchment paper.
3.) Combine the heavy cream, water, vanilla, and egg whites and mix well. Add the coconut flour to this mixture and allow it to sit for a few minutes to absorb moisture.
4.) In a blender or a food processor combine the almond flour, Swerve, baking powder, salt, xanthan gum, and pulse.
5.) Cube the butter into 1/8 inch pieces and add to the dry mixture. Pulse until the butter is crumbed into pea-sized pieces.
6.) Add the wet mixture to the dry mixture and pulse until the dough is just combined. The dough will be soft. Sprinkle a little coconut flour on a dry surface and form the dough into a log. Place the dough onto a parchment paper-lined plate, and pop it in the freezer for 10 minutes.
7.) Remove the dough from the freezer and place it on a lightly floured surface. Slice 8 rounds, and place on the parchment-lined baking sheet.
8.) Bake 12-13 minutes depending on how hot your oven runs.
9.) Remove them to cool on a wire rack.
Keto Whipped Cream for your Scones
To make keto whipped cream make sure to start by chilling your mixing bowl and the mixing attachment you are going to use. This will help your whipped cream set up more quickly.
- 1 cup heavy whipping cream
- 1/2 tsp vanilla
- 1 tsp Swerve Confectioners Sweetener
Simply combine the ingredients and mix in a stand mixer or with a hand mixer until stiff peaks form. This is a great addition to all kinds of desserts. Try it on our Chocffle. Get the recipe for this chocolatey keto dessert waffle here!
Serving Suggestions and Mix-ins
This recipe is a really great base recipe to start with. From there you can add all kinds of mix-ins, glazes, whipped topping, or just enjoy with butter!
- Add blueberries after taking the dough out of the blender and before chilling.
- Top them with whipped cream and sliced strawberries for strawberry shortcake.
- Add chopped pecans and maple extract for a maple pecan scone.
Maple Pecan Scones
To make maple pecan scones you can use the vanilla base recipe, just reduce the vanilla to 1/2 of a teaspoon and add a 1/2 teaspoon of maple extract. When you remove the dough from the blender mix in a 1/4 cup of chopped pecans by hand, and then proceed to shape your dough into a log and chill as described in the vanilla scone recipe. I love to eat these maple pecan scones with butter, but if you prefer to glaze them I’ve got you covered!
- 2 Tbsp softened butter
- 1/4 tsp maple extract
- 1/2 cup of Swerve Confectioners Sweetener
- 1 Tbsp hot water
Whisk all of the ingredients until well combined. This glaze made with sugar substitutes may not run in the aesthetically pleasing way that sugary glazes do. If you want to achieve that effect pop your glazed baked goods in the microwave for a few seconds!
This recipe was a labor of love so I really hope you enjoy it! Let me know in the comments below, and as always happy snacking!
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