Keto Scones don’t have to be off, limits when you’re following a keto or low-carb lifestyle. With the right flour swaps and sweetener alternatives, you can enjoy fluffy, buttery scones that keep your carbs in check and your taste buds satisfied. In this guide, you’ll discover how to bake keto scones using almond and coconut flour, including texture tips, macro friendly tweaks, and flavor ideas.

Why Traditional Scones Aren’t Keto

Classic scones are made with wheat flour and sugar, both high in carbohydrates. A standard scone can contain 30–40g of carbs, which is a hard no for anyone aiming for ketosis. But with low carb flours and sugar alternatives, you can make scones with fewer than 5 net carbs per serving.

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Keto Friendly Flour Bases

Almond Flour

• Ground from blanched almonds
• Adds nutty flavor and fat-rich moisture
• Lower in carbs and high in vitamin E
• Texture: crumbly and soft

Coconut Flour

• Highly absorbent and fiber-rich
• Requires more liquid and eggs
• Adds light coconut sweetness
• Texture: denser and more cake-like

Tip: Blend the Two

A 2:1 ratio of almond to coconut flour gives you structure, softness, and balance.

Ingredients Keto Scones:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/3 cup erythritol (or preferred keto sweetener)
• 2 eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• Optional: zest, berries, cheese, herbs

Instructions Keto Scones:

1. Preheat oven to 180°C (350°F). Line baking sheet with parchment.
2. In a bowl, whisk almond flour, coconut flour, baking powder, salt, and sweetener.
3. In a separate bowl, beat eggs, coconut oil, almond milk, and vanilla.
4. Mix wet into dry until a sticky dough forms. Let sit 5 minutes.
5. Shape into a round disc and cut into 6–8 wedges.
6. Bake 18–22 minutes or until golden and firm.
7. Let cool on rack before serving.

Keto Sweetener Options

Skip sugar. Use:

• Erythritol
• Monk fruit
• Stevia
• Allulose (for zero GI)

Avoid liquid sweeteners unless your recipe accounts for the extra moisture.

Keto Scones Recipe Formula

Here’s a reliable recipe using almond flour and coconut flour as your base. Scroll down for a printable recipe card.

Flavor Variations (All <5 Net Carbs)

Lemon Poppyseed

• Add lemon zest and 1 tsp poppy seeds
• Optional: glaze with powdered erythritol and lemon juice

Cheddar Jalapeño

• Add 1/2 cup shredded sharp cheddar
• Mix in 1 tbsp chopped jalapeños or chili flakes

Dark Chocolate Chip

• Use keto-friendly chocolate chips
• Add a pinch of cinnamon for warmth

Baking and Texture Tips

• Don’t overmix: Keto flours don’t bind like gluten, less handling means better texture
• Rest the dough: Let it sit for 5–10 minutes so the coconut flour absorbs moisture
• Shape with wet hands: Dough may be sticky
• Chill before baking for flakier edges

Can You Freeze Keto Scones?

Yes, in both raw and baked form:

• Freeze raw wedges individually
• Reheat baked scones in oven at 180°C for 8–10 min
• Store in fridge for up to 5 days

More details in our Freezing & Reheating Scones Guide.

Macros (Per Serving)

(Based on lemon poppyseed variant)

• Calories: 220
• Fat: 18g
• Net Carbs: 4g
• Protein: 6g

Use a tracker like Cronometer or Carb Manager for accuracy based on your ingredients.

Related Recipes and Guides

• Gluten-Free Scones
• Cheese Scones
• Freezing & Reheating Tips

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