Learn how to make the best Keto Scones with healthy strawberries in just 30 minutes! These strawberry almond flour scones are crumbly, moist, like a classic American biscuit with delicious pieces of strawberries and sugar-free glaze.
Are strawberries keto-friendly?
Yes, you can eat strawberries on a keto diet. Like most berries, strawberries can be consumed in moderation without impacting your ketosis or blood sugar level too much.
In fact, 1 cup of fresh strawberries contains only 6 grams of net carbs per 100 grams, which is actually half of what you find in blueberries!
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Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper. Slightly oil the paper with coconut oil if yours tends to stick to food. Set aside.
In a large mixing bowl, whisk all the dry ingredients together: almond flour, coconut flour, sugar-free crystal sweetener, baking powder, and salt.
Add all the liquid ingredients at room temperature (not cold or hot!): beaten egg, melted coconut oil, vanilla, unsweetened almond milk.
Stir the ingredients together with a spatula for a few seconds (it is crumbly at first, that is normal), then pour in chopped strawberries and use your hands to knead/squeeze the dough to form a ball. It should take about 1 minute to form a consistent dough. If it is too dry, it can happen if you add too much coconut flour, add a splash of more almond milk. If too wet, it can happen if you used frozen strawberries that release some juice, add 1 teaspoon extra coconut flour.
Sprinkle 1 teaspoon of coconut flour on your benchtop (this prevents the dough from sticking to the bench). Place the dough ball on the benchtop, sprinkle 1 teaspoon of coconut flour on top of the dough ball, then press the dough ball to flatten into a thick disk.
Smoothen the sides of the disk to shape lovely scones.
Cut the disk into 10 even triangles to make 10 scones.
Slide a spatula under each triangle to transfer them onto the cookie sheet covered with parchment paper.
Place each scone/triangle onto the cookie sheet leaving 1 thumb space between each scone. They won't expand while baking, but you don't want them to touch each other.
Bake for 25-30 minutes or until the top is golden brown.
Cool down for 2 hours on a cookie rack before decorating.
In a small mixing bowl, add powdered sugar-free sweetener, unsweetened almond milk, and strawberry stevia drops (optional, it simply adds a delicious strawberry flavor).
Whisk to form the glazing. If too thick, add more powdered sweetener, 1 tablespoon at a time. If too liquid, add 1 teaspoon of extra almond milk, 1 at a time.
When the scones are cold, at room temperature, spread a tablespoon of icing on each scone. Place the scones in the fridge for 15 minutes to set the icing.
Store the scones for up to 3 days in a cookie jar or freeze in ziplock bags. Defrost the day before.
Keto Vegan option: replace the egg with a flaxegg and add 1/2 teaspoon of guar gum to the dry ingredients. To make a flax egg combine 1 tbsp of flaxseed meal with 3 tbsp of lukewarm water. Stir, set aside 10 minutes until an egg-like texture forms. Use in the recipe as an egg replacer.Net carbs per scone including glazing, the recipe makes 10 scones: 5.6 gStrawberry replacement: you can make this recipe using raspberries or blueberries. Blueberries contain 2 times more net carbs and it will increase the carbs per serving.
* Percent Daily Values are based on a 2000 calorie diet.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.