Tender keto cinnamon scones made to look and taste like cinnamon rolls! It’s a delicious and easy way to satisfy that craving. They make a wonderful low carb and sugar-free breakfast, brunch, or snack.
I originally made these keto cinnamon roll scones way back in 2011, and I decided that they deserved a little bit of an update. The basic recipe was always good and stands the test of time, with a few small tweaks. And some shiny new photos and a how-to video too!
I am fairly certain that cinnamon may be the spice equivalent of love. Think about it. When a room smells of warm cinnamon, you feel cozy and content. It evokes a sense of well-being. And eating a homemade cinnamon roll, with all its soft dough and sweet frosting, is like receiving a comforting hug from your mother.
The problem is that as a diabetic, these edible hugs are off-limits. At least the conventional, refined-flour-and-sugar-that-send-your-glucose-levels-soaring is off limits. But we keto dieters are nothing if not resourceful and we find ways and means to get our share of sweet cinnamon love.
If cinnamon rolls and scones had a baby…
This keto cinnamon scone recipe is like the perfect marriage of two of my favorite breakfast treats. I’ve always had a love for scones of any kind, and who doesn’t love a chewy, warm sweet cinnamon roll? It’s an ideal combination.
Really, when you think about it, cinnamon rolls lend themselves to any number of wonderful variations.
There are so many great ways to enjoy those same flavors in a keto-friendly package. Such as my Cinnamon Roll Cheesecakes, or my famous keto Cinnamon Roll Coffee Cake. I even have a recipe for keto Cinnamon Roll Biscotti! And if you’re looking for a true cinnamon roll, you need to check out my Fathead Cinnamon Rolls with cranberries and pecans. Or skip the berries and pecans, if you’d rather.
Creating Keto Cinnamon Roll Scones
This was actually my first truly successful attempt at keto scones, way back when (almost 8 years ago!). Since then, I have created countless low carb scone recipes, all with some delicious flavor combinations. I also like to play with the flour variations and many of them contain both almond and coconut flour.
But way back when, I made these with just almond flour and I find it still works really well. So for those of you that are allergic to, or simply don’t like, coconut flour, you will love these!
I decided to re-visit this recipe because I wanted to include it in my new book, The Ultimate Guide to Keto Baking. I really kept the recipe the same, with some small changes. I used butter instead of coconut oil.
I made the “cinnamon sugar” just as I have always done, with granular Swerve and ground cinnamon. I sprinkled some of it into the scone dough as I was forming them, as well as sprinkling plenty overtop of the scones.
And I simplified the cream cheese frosting a bit, for a basic cream cheese drizzle instead of a combination of cream cheese and butter.
But as you might expect, the flavor was spot on and these scones were just as delicious as they always were. And well worth a spot in my new cookbook!
Love to bake? Check out my new book!
Get your cinnamon roll fix with these delicious keto cinnamon scones. All the same rich flavours in a healthy low carb package!
Preheat the oven to 325F and line a baking sheet with parchment or a silicone liner.
In a large bowl, whisk together the almond flour, ¼ cup of the sweetener, the baking powder, and the salt. Stir in the egg, melted butter, cream, and vanilla extract until the dough comes together.
In a small bowl, whisk the remaining 2 tablespoons of sweetener with the cinnamon. Sprinkle half of this mixture into the dough, and mix in a little but do not fully incorporate, so that it remains a bit streaky.
Turn the dough out onto the prepared baking sheet and pat out into an 8 inch circle. Sprinkle with the remaining cinnamon mixture and cut into 8 even wedges. Carefully separate the wedges.
Space the wedges evenly around the baking sheet and bake 20 to 25 minutes, until lightly browned and firm to the touch. Remove and let cool 5 minutes on the pan, then transfer to a wire rack to cool completely.
In a medium bowl, beat the cream cheese with the sweetener until well combined. Beat in the cream and vanilla extract until smooth.
Place the drizzle in a plastic Ziploc bag and snip of the very tip of one corner. Pipe decoratively over the cooled scones.