Soft and pillowy, these almond flour keto scones are made with a hint of fresh lemon zest.
These keto lemons scones are perfect served with whipped cream, sugar-free lemon curd, or my favorite topping…sugar-free berry chia jam.
These almond flour scones are lighter than a traditional scone recipe and the lemon zest makes them taste fresh and zesty.
They have the perfect texture. They’re not too crumbly and when it comes to scones calories and net carbs, these are perfect! In fact, there are only 2.1 grams of net carbs per scone!
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When you are looking for almond flour scones, look no further! This is one of those healthy recipes the whole family will love.
This is the perfect scone recipe for beginning bakers too. It uses ingredients that are easy to find, and the recipe doesn’t take a lot of effort.
Baking 101 (tips & charts)
Ingredients
As you’ll see, this scone recipe ingredient list is short and simple. Everything is easy to source at your local grocery store or online.
- Almond Flour – Almond flour or ground almonds
- Coconut Flour – Coconut flour helps reduce the net carb count compared to regular flour.
- Baking Soda – Do not confuse baking soda with baking powder
- Granulated Sweetener of choice – the most popular sweeteners are erythritol, monk fruit, xylitol, and allulose.
- Egg
- Lemon Juice – Fresh lemon juice is best but Longlife lemon juice also works in this great recipe
- Lemon Zest
Instructions
This is an easy scone recipe to make when you are on the keto diet. Here’s a step-by-step guide to making your own almond flour scones.
STEP 1: Make the almond flour dough.
First, place the melted butter and sweetener in a small bowl and cream it together until it is light and fluffy. Then, add your egg and keep mixing.
Add the dry ingredients to the wet ingredients. Gently fold until the dough ball forms. Let this sit and thicken while you prepare the baking tray.
Grease the baking sheet with more butter or coconut oil, or line the baking sheet with parchment paper.
STEP 2: Roll and cut the low-carb scones.
Stir the mixture again and then place it in between two sheets of parchment paper to roll the dough out until it is 2 cm thick.
Use a round cookie cutter (or another round object such as a cup or sharp knife) to cut out the keto scones and place each one on the baking tray.
STEP 3: Bake.
Bake the keto scones until golden brown and then let them cool completely.
Storage
Store almond flour scones in an airtight container at room temperature for up to 5 days. Any kind of airtight box will work, including a cookie jar.
This keto scone recipe is also freezer-friendly too. They can be frozen in an airtight container or freezer bag for up to 3 months. Defrost each scone by placing it on the kitchen worktop at room temperature for 1 or 2 hours.
Variations
Want to make these low-carb scones your own? Here are a few ways you can change it up!
- Use coconut oil instead of butter if you need this to be a dairy-free recipe.
- For an egg-free recipe use a flax egg. There are so many egg substitutes you can choose from.
- Make keto blueberry scones by adding a handful of blueberries to your dough. Either fresh or frozen blueberries will work.
- Almond scones – for extra almond flavor, add 1 or 2 teaspoons of almond extract.
What to serve with keto scones
Keto scones are delicious when you serve them with whipped cream, sugar-free chia jam, or sugar-free lemon curd. And sugar-free keto chocolate spread is delicious too.
Serve with fresh strawberries or fresh blueberries on the side.
Serve it with any of your other favorite healthy recipes for afternoon tea with a glass of almond milk.
Recipe FAQ
No, these almond flour scones don’t rise as much as traditional or classic scones, but they are light and delicate, yet sturdy enough.
No, you cannot use them interchangeably. Since you used almond flour and coconut flour, the chemistry will be thrown off if you use baking powder.
In general, no. But the good news is they can be keto-friendly when you make them with low-carb ingredients such as this recipe.
The kind you buy at a coffee shop will have too many net carbs and added sugar.
I opted not to use vanilla extract since I wanted a lemon-flavored scone. However, you could easily add vanilla instead of lemon to give it a spin!
Granulated sweetener works in this recipe, powdered sweetener has a tendency to make the scones too dry.
No, the coconut flour helps bind the scones together and reduces the net carb count. Almond flour vs coconut flour are very different.
You can either make circle scones or wedge-shaped scones. To make wedge-shaped scones, roll out the scone dough a little thicker and use a sharp knife to cut triangle shapes.
You can serve with cream and jam (the traditional English way) or brush with beaten egg before baking then pour over with a vanilla glaze, sprinkle with sweetener, or add sliced almonds and blueberries.
More easy keto baking recipes
What are the easiest keto cake and cookie recipes for beginners? These are my top 4.
- Keto banana bread (without bananas)
- Flourless chocolate fudge cake with sugar-free chocolate buttercream frosting
- Vanilla almond flour donuts with a sugar-free chocolate glaze
- Sugar-free low-carb lemon cupcakes with creamy lemon frosting
The Best Almond Flour Keto Lemon Scones (Gluten-Free)
Equipment
- Measuring cups and spoons
- Baking sheets – non stick
Ingredients
- 55 g butter softened
- 1 tbsp granulated sweetener of choice or more to your taste
- 1 eggs – medium
- 175 g almond meal/flour
- 2 tbsp coconut flour
- 1 tbsp lemon juice
- 2 tbsp lemon zest
- ½ tsp baking soda
Toppings (optional)
- 1 tbsp heavy whipping cream
- sugar-free chia jam
- sugar-free lemon curd
Instructions
- Place the softened butter and sweetener in a mixing bowl, and cream together until light and fluffy.
- Add the egg and mix again.
- Add the remaining ingredients and mix until combined, then leave for the coconut flour to thicken while you prepare the baking tray.
- Grease the baking tray with butter then line with baking paper (the butter just stops the baking paper from moving around when placing the tray in the oven).
- Give the mixture another stir then place the scone mixture in between 2 sheets of baking paper to roll out to about 2 cm thick.
- Using a round cookie cutter, or drinking glass of the desired size, cut out the scones and place each one on the prepared baking tray. After cutting out as many scones as you can, gather the remaining mixture into the centre of the baking paper and roll out again. Repeat until all the mixture has been cut.
- Bake at 180C/ 350F for 12-15 minutes.
Toppings (optional)
- Served with whipped cream and sugar-free lemon curd or sugar-free chis jam.
Notes
Nutrition
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I have a gasoven. Do I place the baking pan(s) in the middle of the oven? Or slightly above the middle?
Thecla from the Netherlands
Hello from me in New Zealand to the Netherlands. Thecla I would place the keto almond flour scones in the “slightly above middle rack” of your gas oven and keep a close eye on them. Ovens can vary so much from electric to gas, and from baking at sea level to baking at altitude. So watch them bake until they are beautifully cooked and slightly golden brown.
wait a second…the pic at the top looks like normal fluffy scones but then the pic near the ingredients/recipe are more like cookies. bit disappointed.
Have you any scone/cake recipes at all that doesn’t use coconut flour?
My favorite almond flour recipe (without coconut flour) would have to be my keto almond flour donut recipe with a sugar-free chocolate glaze. It’s an easy healthy one-bowl recipe that I make all the time.
I made these scones and they were great with just a few tweaks. I doubled the amount of lemon juice and lemon zest and I added blueberries into the final mix by pushing them into the scones after they were cut out. When they were done, they reminded me of Toast R Cakes. I had them for a Sunday breakfast toasted with butter while my family enjoyed biscuits. With these, I didn’t miss the biscuits they were having and was very happy to stick to low carb!
I love the sound of keto lemon scones with blueberries. I think I might have to try your adaptation next time I make these. Thanks for the amazing feedback on this recipe Kirsten.
I found that the scones were somewhat plain made exactly as written. The second time around I doubled all the lemon ingredients, made a lemon drizzle using powdered sugar substitute, lemon juice and vanilla and then added slivered almonds to the top of the scones before baking them. With the additions, I was very happy with the scones and will make them again.
What a great way to make it your own Kirsten. We love to add homemade lemon curd to our scones.