I firmly believe that you can never have enough keto scones. These slightly crumbly but tender pastries are one of my favorite breakfast treats and I often enjoy one with a cup of coffee. And I love that they are so adaptable to a wide array of flavors.
I have developed any number of popular recipes, from the beloved Keto Maple Pecan Scones to creative flavors like Carrot Cake Scones. And these Keto Strawberry Scones are a hit with everyone who tries them. It’s a fabulous way to enjoy fresh berries when they’re in season!
This was my first time using cream cheese in scones and I loved the results. Most scone recipes take butter or heavy cream as their fat source, and using cream cheese is like marrying these two things together.
It also has the added benefit of binding the scone dough, since it contains some thickeners. You still need some heavy cream to moisten the dough properly but they incredibly rich and tender!
Reader’s Thoughts
“Oh my goodness these were delicious. It’s a great way to use up a big bundle of strawberries! They’re very easy to make as well!” — Darcie
Why You Will Love these Strawberry Scones
- Tender texture: Many keto scones can be a little on the dry side, but the cream cheese adds wonderful tenderness.
- Easy to make: This recipe takes basic keto ingredients and simple techniques. My instructions are clear and concise.
- Fresh berries: Each bite is bursting with fresh strawberry flavor.
- Make ahead recipe: You can make a big batch and store them in the fridge or freezer for an easy breakfast treat.
- Gluten-free and low carb: These easy scones are grain-free, gluten-free, and have only 4.6g net carbs per serving.
Ingredient Notes
- Keto flour: This recipe uses a combination of almond and coconut flour for a true scone consistency.
- Sweetener: I recommend using an erythritol based sweetener in the scones. Please see the Tips section for a more detailed discussion.
- Fresh strawberries: I do not recommend frozen strawberries in this recipe. They release more liquid during cooking and become mushy. They also make it harder to cook the scones through properly.
- Cream cheese: This adds fat and tenderness to the scones, and also helps them hold together better.
- Whipping cream: Heavy cream provides a little moisture. It is also use for the sweet drizzle for the finished scones.
- Kitchen staples: Egg, baking powder, vanilla extract, and salt.
How to Make Keto Strawberry Scones
- Combine the dry ingredients: Whisk together the almond flour, sweetener, coconut flour, baking powder, and salt.
- Add the dry ingredients: Add the cream cheese in small chunks and cut in with a pastry cutter until it resembles coarse crumbs. Stir in the egg, whipping cream, and vanilla extract. Carefully fold in the chopped berries until they are distributed evenly.
- Form the scones: Gather the dough together, transfer to the prepared baking sheet and pat into a 7 inch circle. Use a sharp knife to cut the dough into 8 even wedges.
- Bake: Arrange scones around the baking sheet so that they aren’t touching. Bake until golden brown and just firm to the touch. Remove and let cool completely on the pan.
- Add the glaze: Whisk together the powdered sweetener and the cream until well combined. Add a little water at a time until a drizzling consistency is achieved. Drizzle over the cooled scones.
- Serve and enjoy!
Tips for Success
I like to use a little coconut flour in many of scone recipes for that perfect crumbly, tender texture. You can make this recipe with almond flour only, but you will need an additional 3/4 cup. It will change the consistency a bit and it will raise the carb count a little.
I recommend using silicone baking mats when baking things like scones or keto cookies. They are reusable, so you don’t waste any parchment, and they protect the bottoms of the baked goods from over-browning.
The recipe calls for cutting the cream cheese into the dry ingredients. This refers to working small pieces of cream cheese into the flour mixture until it becomes very tiny pieces. It gives the scones a flakier texture. I like to do it with a pastry cutter, but you can use two sharp knives as well.
Use firm but ripe berries, so that they don’t release too much moisture as they bake. They should still be nice and ripe, but not squishy or mushy.
Sweetener Options: I highly recommend using an erythritol-based sweetener, without any allulose. Using allulose will make the scones overly soft and fragile, and they will brown a lot faster as well.
The drizzle can be made with any powdered sweetener you prefer.
Keto Strawberry Cream Cheese Scones
Ingredients
Scones
- 1 1/4 cups (132 g) almond flour
- 1/3 cup (60.67 g) granular sweetener, erythritol recommended
- 1/4 cup (28 g) coconut flour
- 2 tsp baking powder
- 1/4 tsp (0.25 tsp) salt
- 4 ounces (113.4 g) cream cheese, softened, cut into small pieces
- 1 large egg
- 3 tbsp heavy whipping cream
- 3/4 tsp (0.75 tsp) vanilla
- 2/3 cup (96 g) diced fresh strawberries, make sure they are not over-ripe
Drizzle
- 1/4 cup (45.5 g) powdered sweetener
- 2 tbsp heavy whipping cream
- 1/2 teaspoon vanilla extract
- water to thin if needed
Instructions
Scones
- Preheat the oven to 325F and line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt.
- Add the cream cheese in small chunks and cut in with a pastry cutter or two sharp knives until it resembles coarse crumbs. Stir in the egg, whipping cream, and vanilla extract.
- Carefully fold in the chopped berries until they are distributed throughout the dough. Gather the dough together and transfer to the prepared baking sheet. Pat into a 7 inch circle.
- Use a sharp knife to cut the dough into 8 even wedges. Wiggle an offset spatula carefully underneath the wedges and distribute around the baking sheet so that they aren't touching.
- Bake 25 to 30 minutes, until golden brown and just firm to the touch. Remove and let cool completely on the pan.
Drizzle
- In a small bowl, whisk together the powdered sweetener, cream, and vanilla extract until well combined. Add a little water at a time until a drizzling consistency is achieved.
- Drizzle over the cooled scones.
Notes
Nutrition
Frequently Asked Questions
I haven’t tried it myself but you should be able to use dairy free cream cheese and then some coconut cream in place of the heavy whipping cream.
These scones are a little more moist than most, so if you think they will be around more than a day or two, I recommend storing them in the fridge.
This keto strawberry cream cheese scones recipe has 8.0g of carbs and 3.4g of fiber per serving. That comes to 4.6g net carbs per scone.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Bravo, Carolyn! You have created the closest low carb replica of my favourite scone recipe! I’m loving this recipe!
“Absolutely amazing!” said my husband. Shocking since he does not eat GF or SF like I do!… it was the best compliment he has ever given to anything I have baked for myself in five years!
Thank you for sharing once again, a winning recipe!!
Great to hear!
can you use almond milk for the heavy cream? I don’t like buying if I don’t need to. any other subs would be helpful.
Not sure, seems like you will need to experiment.
Thank you for sharing your recipe – you are very generous and I appreciate you. I like the tang the cream cheese gives the baked product. I think it was the better choice over butter in this recipe. I haven’t had a scone in more than a year.
I’m sorry but I had to change up a few things because of what was available to me the day I tried this recipe.
I had only a 3/4 cup of almond flour in the house so I used that with a half cup of protein flour and the coconut flour called for in the ingredient list. I used slightly less than half the sweetener because the one I had is super sweet to me.
For baking I used a toaster oven that has a bake feature at 300 F degrees for 10 minutes and the 4 scones were well-browned and perhaps slightly underbaked. They were moist and tasty tho.
The second batch of 4 scones baked at 200 F degrees for approximately 30 minutes. I was trying for a lighter browning and well-baked scone. They looked dry but when split they were moist and tasty.
Thanks, again.
I also didn’t make the glaze – I prefer to butter my scones or maybe I’m a little lazy:-)
What could I use instead of almond flour? Just mor coconut flour?
Sorry, but this recipe relies on almond flour for structure and consistency.
absolutely fantastic and quite easy.
I’m gonna try using blackberries next
I think this is the only one of your scone recipes that I haven’t tried- it’s next on my list as the others have all been excellent!
Awesome!!
Have made these with blueberries and with peaches, as well. Perfect!
Carolyn has the most amazing recipes. Another one to add to my favorites
Oh my goodness these were delicious. It’s a great way to use up a big bundle of strawberries! They’re very easy to make as well!
Love these scones and the lemon ones!