Soft and pillowy almond flour keto scones with a hint of lemon zest. They're egg free, sugar-free, and gluten-free.
These keto lemons scones are perfect served with whipped cream, sugar-free lemon curd, or sugar-free berry chia jam.
I have always loved scones, especially when I was living in Barnstaple, Devon, and ate them with dollops of clotted cream, but I always found them a tad stodgy. These almond flour scones are lighter and the lemon zest makes them tasty fresh and zesty.
How to roll out scones
Traditionally when you roll dough, you add flour onto the bench, it flies everywhere when you roll the dough out, and as you gather all the remaining leftovers to roll out again, more flour gets incorporated. By the end of the rolling out process, your dough has become quite stodgy and hard to work with because of all the added flour each time.
The easy way to roll out dough is to get 2 sheets of baking parchment paper, place the dough in between the sheets, then roll using a rolling pin, or wine bottle (when we were away recently, our apartment didn't have a rolling pin and a wine bottle worked a treat).
This method saves so much mess and time. I wish I had discovered how to roll out scone dough the easy way years ago.
Place each keto scone onto a sheet pan lined with baking parchment paper and bake until golden brown.
Do scones rise?
No, these almond flour scones don't rise as much as traditional scones, but they are light and delicate, yet sturdy enough.
What to serve with keto scones
Almond Flour Keto Scones Recipe
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- 1 tablespoon heavy whipping cream
- sugar-free chia jam
- sugar-free lemon curd
- 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.
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Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
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