Keto Scones With Strawberries
These Keto Scones with healthy strawberries are ready in just 30 minutes!
These strawberry almond flour scones are crumbly, and 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 4.7 grams of net carbs per 100 grams, which is actually half of what you find in blueberries!
For a full list of keto-friendly fruits, check out our keto fruit list!
Why You’ll Love This Recipe
This recipe is amazing, it makes truly delicious keto scones that are:
- Egg-Free Option
- Vegan Option
- Keto-Friendly (4.7g of net carbs)
- Ready in under 40 minutes
How To Make Keto Scones
These keto scones are not only for people on a keto diet. First, they are gluten-free scones, ideal for anyone intolerant to gluten.
Next, they are healthy scones made of wholesome, unrefined ingredients. They contain healthy fats from nuts and lots of fiber that are very fulfilling.
Fibers are also good for your gut health and make this recipe easier to digest.
Finally, they are also keto vegan scones if you use my egg-replacement option!
All you need to make these almond flour scones are:
- Almond Flour – prefer ultra-fine almond flour since a coarser almond meal can bring a slightly gritty texture. Read how to choose your keto flour!
- Coconut Flour – Coconut flour is a low-carb, high-fiber flour that brings taste and texture to low-carb recipes.
- Baking Powder – check that the one you are using is 100% gluten-free or replace it with half the amount of baking soda.
- Sugar-Free Crystal Sweetener – erythritol, Monk fruit blends, or xylitol. Read how to convert them!
- Sea Salt
- Egg – or flax egg if you are vegan. Eggs are 100% keto-friendly.
- Unsweetened Almond Milk – or any plant-based milk you like.
- Melted Coconut Oil – the recipe also works with butter.
- Fresh or Frozen Strawberries
Making The Dough
Preheat the oven to 350°F (180°C) while making the Keto Scone dough. Take the wet ingredients out of the fridge so they are at room temperature.
Line a baking sheet with lightly oiled parchment paper to prevent the scones from sticking. I like to use refined coconut oil for that as it has a smoke point of 400°F (204°C).
Whisk all the dry ingredients in a large mixing bowl: fine almond flour, coconut flour, sugar-free crystal sweetener, baking powder, and salt.
Add all the liquid ingredients to the flour mixture: beaten egg, melted coconut oil, vanilla, and unsweetened almond milk.
Combine the keto scone batter with a silicone spatula for a few seconds. It is quite crumbly at first but it comes together as you mix.
Pour the chopped strawberries into the batter and use your hands to knead and squeeze the keto scone dough to form a ball.
It should take about one minute to form a consistent scone dough. If it is too dry 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 of extra coconut flour.
Baking The Scones
Sprinkle some coconut or almond flour on your benchtop to prevent the scone dough from sticking to the bench.
Place the keto scone dough ball on the benchtop and sprinkle some coconut flour on the top. Then press it to flatten the ball into a large thick disk.
Smoothen the sides of the disk so that the scones have the typical cheese wedge shape.
Cut the disk into 10 even wedges to make 10 scones. If you want to make smaller keto scones, cut the disc into 12 parts.
Slide a flat spatula under each triangle to transfer them onto the cookie sheet covered with parchment paper.
Place each keto scone on the cookie sheet leaving about an inch between each scone. They won’t expand while baking, but you don’t want them to touch each other.
Bake the keto scones for 25 to 30 minutes in the oven at 350°F (180°C) or until the top is golden brown.
Making The Glazing
A scone recipe wouldn’t be the same without glazing. You can make a delicious sweet sugar-free glazing using powdered sugar-free sweetener and unsweetened almond milk.
The trick to making it even sweeter, add a few drops of stevia drops!
Even better, use flavored stevia drops like strawberry or vanilla stevia drops. These won’t add carbs and boost your sugar-free glazing with flavors.
If you have allergies, you can adapt the keto scones with the following swaps:
- Egg-Free: Replace the egg with a flax egg and add 1/2 teaspoon of guar gum to the dry ingredients. To make a flax egg combine 1 tablespoon of flaxseed meal with 3 tablespoons of lukewarm water. Stir the mixture and set it aside for 10 minutes until an egg-like texture forms. Use in the recipe as an egg replacer.
- Strawberries: you can replace the strawberries with other low-carb berries like blueberries to make keto blueberry scones.
- Coconut-Free: for a coconut-free scone recipe, try my almond flour scones recipe instead.
These Keto Scones can be stored for up to 3 days in a cookie jar. You can also freeze them in zip-lock bags for up to three months.
Defrost the keto scones the day before, or pop them in a warm oven for a few minutes.
Frequently Asked Questions
These keto scones have only 4.7 grams of net carbs with frosting.
No, regular scones are loaded with carbs from the all-purpose flour and powdered sugar glazing. You need low carb scones to make them keto-friendly.
Made this keto scones recipe yet? Share a picture of your creation with me on Instagram!
Keto Scones With Strawberries
Want My Kitchen Equipment?
- 2 ¼ cups Almond Flour
- ¼ cup Coconut Flour
- 3 tablespoons Crystal Sweetener
- ¼ teaspoon Salt
- ½ teaspoon Baking Powder
- 1 large Beaten Egg at room temperature (*see note for vegan option)
- 3 tablespoons Coconut Oil
- 2 tablespoons Unsweetened Almond Milk at room temperature
- 1 teaspoon Vanilla Extract
- 1 cup Fresh Strawberries fresh or defrosted (juice removed) *
Sugar free glazing
- ½ cup Sugar-free Powdered Sweetener
- 3 tablespoons Unsweetened Almond Milk
- 3 drops Strawberry Stevia Drops
- Preheat the 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, and 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 of 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 them in zip-lock bags. Defrost the day before.
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Why does the recipe state it makes 10 servings but show cutting it into 6 pieces. It shows 8 pieces in the video as well. I am confused.
The serving size is 10, you should always use the recipe card, the pictures and videos are only a tutorial to show you how to. I made the recipe many times and after trials – what you saw on pictures and video – I found 10 was the best serving size for a fulfilling breakfast with limited amount of carbs per serve.
I was wondering if I could use more almond flour instead of coconut flour, or if there is any substitute I could use for the coconut floor?
No I am sorry you can never swap one for the other. Both of these keto flours have very different properties, amount of fiber and it won’t work with same ratio.
So good!Did not even need the glaze.
Hi – Thank you for the terrific recipe! Just a quick note related to Step 2 of the Sugar Free Glazing instructions: Whisk to form the glazing. If too liquid, add more powdered sweetener, 1 tablespoon at a time. If too liquid – should be “If too thick” – add 1 teaspoon of extra almond milk, 1 at a time.
Thanks for the lovely review and little help! I updated the post thanks to you, XOXO Carine
Hey, can I use Xanthan Gum instead of Guar? Love your recipes!
yes sure, same amount
This looks and sounds delicious but I have been unable to find almond flour any where cna I use ground almonds or almond meal instead?
Yes, it should work the texture will be a be gritty and they may be dryer too but still very tasty. Enjoy the recipe, XOXO Carine
Carine, this is your best recipe yet!
I love every recipe of your that I have tried and this is by far my favorite! It’s hard to eat just one. Thanks!
Thank you so much! I cant wait to read your next comment on my recipes. XOXO Carine
I made this without the eggs. This is the BEST scone ever! Perfect everything. I did make small individual cookie like ones (approx 30) and it tasted really really good. Oh, I used semi-dried blueberries as I did not have any strawberries. This is a go to Keto desert for me.
Thank you for the lovely reply ! I am glad you love them egg-free, that is awesome. XOXO Carine
My dough came together beautifully.
Trying smashed berries in my glaze. Big scone lover. Love this one