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I originally made these keto cinnamon roll scones way back in 2011, and I decided that they deserved a little bit of an update.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!
Keto Cinnamon Roll Scones
Ingredients
Scones:
- 2 cups almond flour
- 6 tbsp Swerve Sweetener divided
- 2 tsp baking powder
- 1/2 tsp salt
- 1 large egg lightly beaten
- 1/4 cup unsalted butter melted
- 2 tbsp heavy whipping cream
- 1/2 tsp vanilla extract
- 2 tsp ground cinnamon
Icing:
- 1 oz cream cheese softened
- 1 tbsp cream
- 1 tbsp powdered Swerve Sweetener
- 1/4 tsp vanilla extract
Instructions
Scones:
- 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.
Icing:
- 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.
Nutrition
Cassie @ Bake Your Day says
I love that you were able to adapt this to a low carb and gluten free version. I would love to try it, especially with the cream cheese icing. They sound awesome! Thanks for the link too! 🙂
Lizzy says
How do you do it???? Your low carb treats look better than my original versions…this one included!
Happy weekend!
The Mom Chef says
I saw them too and HAD to make them. You did a great job making them to fit your dietary needs. Now I have to make them again!
Tamara says
I love your recipes, but I will confess I rarely make them because I am unfamiliar with some of the substitutions that you make and I don't want to go buy almond flour or erythritol and then have it ONLY be used for that one recipe. Do you have a list of staple ingredients that you have on hand for low carb goods? I would love to buy the stuff, but in the past when I buy ingredients that I'm unfamiliar with they sit in the cupboard…thanks in advance! (Great blog btw 🙂
kim says
Check the FAQ!
Diana Morales says
Almond flour is a pretty good staple to have. If you bake low carb often I would suggest a 4 lb bag to save some $. I just started Keto so I bought to have on hand: almond and coconut flour, Granulated and confectioners monk fruit sweetener and a small package of xantham gum for some bread recipes. Erythritol is just a fancy way of saying low carb sweetener (It’s a sugar alcohol). Swerve is a good one and there are various monk fruit sweeteners out there as well. They also make the confectioners sugar versions of them.
Hope that helps!
Pretend Chef says
These sound and look amazing. You are so inventive in the kitchen. I wish I could see a recipe and turn it into my signature. I find comfort in following a recipe and knowing the end result will turn out. Most of the time. Haha!
Kelly @ Eat Yourself Skinny says
Wow these cinnamon scones look fantastic!! I'm saving this recipe for sure! 🙂
Parsley Sage says
My poor family would have been left with smudgy scones cause I'd have licked them all clean of that amazing icing. Mmmm! Great adaptation of Cassie and Erin's post 🙂 Buzzed and stumbled!
Melanie says
Sounds amazing! I'll definitely try these. (By the way, you forgot the word "erythritol" in your ingredient list under Filling/Topping.)
Erin says
Way to go Carolyn!! Can't believe you could adapt this over the top treat into a version that fits your lifestyle!
I tagged you in the Seven Links game on my site – check it out!
Curt says
Mmmm, scones. I'm visiting my daughter in England the end of this month, so there should be plenty of scones to sample.
Plus my doctor told me yesterday to watch the carbs, so this one is perfect!
Kate says
Cinnamon scones used to be my absolute favorite thing back in my Panera going days. I've missed them terribly along with the iced latte (I live in South Florida so it's always iced) I would breakfast on at least 3 days a week. It's so hard giving up certain rituals so thank you and your inspiration for giving this one back to me.
Cheers!
RavieNomNoms says
Look at you Carolyn! That is so awesome that you made it gluten free. I will have to send this to one of my close friends that has to eat gluten free. Cinnamon is by far one of the best spices I think, especially for sweet things. The aroma always ends up reminding me of other things that are comforting.
Claire says
holy cow, these look sooo good! and they're gluten free? mad props!
Rachel @ Baked by Rachel says
I'll eat anything covered in cinnamon and sugar! mmmm 🙂
Beloved Green says
Are you sure these are healthy, because they look sinfully delicious! Well done.
Charlie says
These scones look amazing! Congrats on the new domain :).
Peas says
I totally agree with you about cinnamon and love! So true. These scones look like breakfast heaven. Definitely trying these 🙂
Jennifer says
I would not have thought it possible to make scones out of purely almond flour. Seeing is believing. 🙂
Tammy says
These are awesome! I saw this and did them with my baking this morning…so nice and soft and just the right amount of cinnamon sinfulness. I did some of my own substitutions 😀 (butter and splenda) and made them in a muffin top pan and my they are good. I have now hidden the rest so that there are at least some left for the rest of the family.
Sandra says
I never tried cinnamon Roll scones..I love this idea, vet pretty and I think it would be great for breakfast or tea party..Love your pictures!
kita says
Rosemary is my secret spice love. It makes everything smell like home to me, and a bit like the holidays which always makes me smile.
These cinnamon scones look awesome! I love the topping. I really really need to break down and give scones a try.
Nanci says
How do you store them?
Carolyn says
On the counter is fine for a few days. In the fridge if they will be around a week or so.
kita says
Rosemary is my secret spice love. It makes everything smell like home to me, and a bit like the holidays which always makes me smile.
These cinnamon scones look awesome! I love the topping. I really really need to break down and give scones a try.
Jennifurla says
These look like perfection on a plate.
The Farmers Wife says
YUM!!! Those look spectacular Carolyn! Love it!
Jeanette says
These cinnamon roll scones are gorgeous – I've made scones with almond flour and coconut oil and find the texture comes out nicely, plus its gluten and dairy free, a requirement for my son who has food allergies.
Maris (In Good Taste) says
They look great! I agree with you about the cinnamon aroma.
Nami | Just One Cookbook says
Let me think… I think I have never tried cinnamon flavored scones before! You really have a magic touch to make everything possible and healthier. I have to chatch up reading here…
Hester aka The Chef Doc says
Oh my, I love these scones! I totally agree with you about cinnamon and love. It just makes you feel so good!
Hester aka The Chef Doc says
Oh my, I love these scones! I totally agree with you about cinnamon and love. It just makes you feel so good!
createwithmom says
cinnamon scones looks wonderful perfect for tea time
[email protected] says
Oh, Carolyn! These are amazing, and just the pick-me-up one needs in the morning. Beautiful!!
Gina says
I like cinnamon rolls and scones too, great idea. I must say I'm mighty impressed with your swirl job. Hope you have a great weekend. I've been so busy, sorry for slacking.
-Gina-
Molly @ Toffee Bits and Chocolate Chips says
oh wow! These look wonderful!!
Roxana GreenGirl says
I made some vegan scones this morning but they don't look anywhere as beautiful as yours.
You not only bake low carb and gluten free you bake beautiful and delicious goodies.
Somehow I missed Cassie's post, going to check it out also.
Thanks!
Kari says
This flavour combination is a wonderful idea. I'm not a fan of cinnamon scrolls (although I like cinnamon) and I don't like plain scones (although I do like fruit) – I think the hybrid product here may suit me well 🙂
Wilde in the Kitchen says
These look great! I love cinnamon rolls, but they are so unhealthy, can't eat them all the time! Thanks for sharing this recipe.
myfudo says
Cinnamon has always been a friendly flavor for our pastry recipes. Thanks for sharing this, it will add up to our line up.
marla {family fresh cooking}a says
Love the scones, especially with the icing squiggles on top.
Lauren at Keep It Sweet says
The smell of anything cinnamon baking is always heavenly! These sound amazing.
FamilySpice says
So my husband has been reading this book, "Eat Your Blood Type," and it says for me (AB) to not eat gluten. I'm not celiac, but have had stomach issues for a couple years now and no diagnosis. I can do without bread & pasta, but I LOVE muffins & scones. You bet I'm going to try this!
DessertForTwo says
I'm almost positive I need these in my life. Yep, certain I do. 🙂
spontaneous-euphoria says
So happy to have stumbled across your blog. I love the name! And this looks beyond delicious!!
Kim Bee says
These are incredible. I love the icing you put on top.
Stephy says
I've never done any gluten free baking that was this complex, but these scones look and sound so good. I just have to make them.
Thanks for the ideas.
Angie's Recipes says
Cinnamon scones, black coffee…(maybe some blues) and I am in heaven!
jo says
Just made these and they are scrumptious!
My batter was very wet, so i added just a little coconut flour. But worked with it wet, divided it into slices, baked without moving them apart, and it worked: i have a very moist, very tender set of scones. (I think the batter was so wet because I ground meal from sliced almonds and it doesn't give a very fine meal.) Delish! Thank you Caroline.
By the way: if you're open to ideas on experimenting with new takes on old recipes, I'd like to vote for butter tarts. with nuts. the problem is, i don't have a favourite recipe to contribute. I have no idea why, but never made them, only bought them. And only once a year, at this little store at the eastern edge of algonquin park that makes the most delicious ….
Let's Eat Some Good Food says
Yummy! I love this!
Priscilla - She's Cookin' says
Your scones look so delicious, you do such a wonderful job of converting sweet treats to low-carb, Carolyn! I need a couple hugs 😉
A SPICY PERSPECTIVE says
I adore almond flour. It adds such rich flavor to baked goods.
BakingWithoutABox says
Already bookmarked this recipe! My hubs is always wanting cinnamon rolls but neither of us need the extra "stuff" in them. Thanks Carolyn!
Foodness Gracious says
Nice looking scones! I wish I had one right now for my coffee but tommorow I will because I have a scone recipe for todays post which I have wanted to try out for a while. Great minds think alike?
Have a great week!
Magic of Spice says
What a great adaptation…they look so delicious!
Butrcreamblondi says
Carolyn these look delightful! The almond flour must lend amazing flavor!
Tiffany says
Almond flour and coconut oil … this sounds like the recipe of success! 😀
Lili says
I just had to make this! Quick, easy and delicious! I can eat all of them all by my self! Thanks for the very nice recipe!
Peggy says
I recently discovered Cassie myself and she's absolutely amazing! So sweet and always comes up with the best stuff =) These scones look great, love the addition of the cream cheese icing!
Elle says
These are just screaming out to me!
The Harried Cook says
Love this recipe… Looks and sounds so good! I must try this… Thanks for sharing 🙂
Mother Rimmy says
My mouth waters just looking at your pictures. I can totally taste these with the perfect cup of tea. 🙂
[email protected] says
Wow I am intrigued that this scone uses almond flour, looking forward to try. I just tried making scones for the 1st time using olive oil and yoghurt, turnt out better than expected
Megan's Cookin' says
These look wonderful, I love any kind of scone! I have a question about the sweeteners you use. I notice you always use the erythritol but also Stevia drops. Why not just the erythitol alone??
Megan's Cookin' says
These look wonderful, I love any kind of scone! I have a question about the sweeteners you use. I notice you always use the erythritol but also Stevia drops. Why not just the erythitol alone??
Linday Coleman says
I made these today and LOVE them. I was quite surprised by the texture- so similar to traditional scones [at least what I remember of them, anyway]. Very tasty, great texture, and the icing was delish!
Thank you so much for a great recipe. 🙂
[I've been grain-free & sugar-free for 4.5 months.]
DonnaRae says
Ok, I'm confused about the filling/topping. Its says to mix 1/2 the filling into the dough gently. What do you do with the other half of the filling/topping? since it says topping to you add it to the dough after it you make it round before slicing?
Carolyn says
Well, that was a major step to have left out! Thanks for catching that. Yes, sprinkle the remaining topping on top, before cutting into scones.
Roanokemary says
Just made these and had one with a cup of freshly-brewed coffee. Wow! So very good. I adore baked goods and have been baking since I was 10, but I, too, have become glucose intolerant, and that limits my choices to some extent. It is heartening, though, to know that I can still make and eat something this excellent without sending my blood sugar where I don't want it to go! Thanks for a great recipe, Carolyn.
jbug says
I love this blog! so excited i came across it! I have an autistic daughter who i keep gluten free sugar free and I do much better on the lo carb /gluten free/ sugar free as well. This is such a great resource for us! Thank you so much!!!keep up the great work!!!!
Carolyn says
I'm so glad you find it helpful! You know, it seems like low carb/GF is really better for everyone…it just hasn't fully caught on with every one yet!
Wendy says
Just made these today….all I can say is Yummmmm!!! And the house smells amazing now 🙂
Susan Pelter says
As a cinnamon roll addict, I love these scones and have made them several times. I’ve also tweaked the recipe to yield something approximating Welsh tea cakes (a fave!) by adding other spices and orange zest and leaving off the topping. But the sine qua non was my inspiration this week to combine this base with the topping from your cinnamon pecan streusel bread. It yielded a result that I would proudly serve to any pecan-sticky-bun lover, low-carbing or not! I simply put some of the streusel in the batter, mounded the rest on top of the dough before slicing, and drizzled with the cream cheese frosting when done. Fantastic! Thanks so much for your wonderful recipes 😉
Ashley says
Made these tonight! They’re AMAZING! But mine spread WAY more than yours did. They taste amazing, look hideous. LOL Any ideas why?? I followed the recipe to a “t”! Thank you for your goodies!!!
Carolyn says
Hmmmm, not sure. What kind of almond flour did you use? I find that the almond meal, less finely ground, can change the consistency.
Ashley says
Bob’s Red Mill is what I typically use. I didn’t realize there was a difference between brands. Still relatively new to the low carb baking 🙂
Carolyn says
Bob’s Red Mill is more like almond meal…it’s not as finely ground, has bigger particles and doesn’t quite bake the same way. I love Bob’s, and it’s great for muffins and such, but I find for finer textured things like cake, it’s can lead to a different consistency. So I am guessing that was the problem here! I use Honeyville for most of my baked goods. I order it directly from their website, and if you sign up for their email list, they send discount codes every month or so.
Ashley G says
Awesome! Thank you so much, Carolyn! I’ll have to try it again with Honeyville. 🙂 Because they ARE soooooo good!!
Emily says
I just wanted to thank you for this recipe. I’m about to make the third batch this week for my family – we love them! I have yet to make the icing, as I was out of cream cheese, but I honestly can’t imagine liking them more than I do plain! They’re perfect with coffee in the morning, or a snack later. Gave one to my friend last night and she immediately asked for the recipe.
Jennifer says
Gaaaa! These are amazing! They taste perfectly like a cinnamon roll, and the icing makes them perfection. I added a little toasted chopped pecans and a Tbs. of minced raisins, and the extra carbs were worth it. Thank you for all your recipes, they have kept me on track for almost a year now 🙂
Carolyn says
Wonderful! Glad they worked out.
Ellen @ The Baking Bluenoser says
Can’t wait to try these out! All your recipes look divine!
KetoCooker says
I made these today and was not that impressed. I baked them 20 minutes but they were already starting to burn on the bottom and they came out on the dry side. Bummer!
Carolyn says
Sounds to me like your oven runs quite hot, because no one else had this problem. Sorry they didn’t turn out!
Barbara says
I made these last night. Have made them before and everyone loved them. This is the first time I made the icing. Had a little problem. The directions for the icing says “For the icing, beat cream cheese, butter and cream together until smooth.” However, the ingredients for the icing do not list creme. I faked it but the texture was not what I wanted. How much creme was I supposed to use? Thanks
Carolyn says
I am so sorry about that! It’s been a long time since I made these but I imagine 1 tbsp would be sufficient.
Michelle says
I have low-carbed off and on for many years. I have tried many many recipes for bread like items (ie. low carb cookies, cakes, scones, muffins, bread etc) I am very picky about texture and taste. I absolutely loved this recipe! It worked out very well. My husband who does not low-carb also loved them as did my two-year-old.
I did not have to add extra almond meal as some people, but I sift my almond flour before I use it so maybe that made a difference? The only tweek I made was with my sweetener. I used a combo of erythritol, nectresse and liquid Splenda (ez sweetz). The only other change was that I used coconut sugar in replace of the brown sugar substitute recommended. It is not low carb and adds 12 carbs to the count ( much lower glycemic than regular brown or white sugar).
I look forearm to trying more recipes. Thanks
Carolyn says
So glad you liked it, Michelle. I am currently testing coconut sugar on my blood sugar levels to see how it does. I need to try it out a bit more before I know what I really think of it. But it’s not a bad replacement when you need it!
karen says
THOSE WHERE AMAZING! I’ve been dabbling/moving into less carbs for nearly 3 years. I’ve never tried any of these kinds of recipes until now. These were fabulous and give me hope to try other recipes. THANK YOU!
Karen says
Carolyn, I made these yesterday and cannot believe how delicious they are! You are brilliant!!!
Donna Brown says
These are amazing! Thank you!
Karen says
Making these again. Love them. Can’t wait to eat them again. Love you Carolyn! Best recipies ever and I am not diabetic, thank God. Just want to live a healthy lifestyle!
Carolyn says
Thanks, Karen!
LindainCO says
I finally made these and thought they were ok that day, but after refrigerating overnight, they are fabulous! I used the topping like frosting and maybe that made a difference, but it is great at this point!
Scones and coffee, and I lost weight!
I smile every time I see your title, alldayidreamaboutfood…..I thought my husband was food-obsessed, but I’ve discovered I am, too, and it’s a good thing!
Carolyn says
So glad you liked them!
Florence Julias says
Delicious! Just what I needed to perk up the morning without over indulging in carbs.
Angelique says
I’m in heaven! There is nothing I like more than a pastry with my morning coffee, and this recipe is the best! Rich, delicious and no guilt! Thank you so much for the recipe. I can’t wait to try out your other scone recipes! 🙂
Sarah says
These are delicious!! I’ve made them 3 times in the past couple of weeks, the last time a double batch! I’ve never even put on the glaze…they are already so good without. I’m sharing the recipe (and the link) with everyone!
Carolyn says
Thanks, Sarah!
Laura Smallwood says
I just made these and it was my first time ever making any kind of scones, let alone sugar-free. I didn’t have Swerve so I used Lakanto Monk Fruit Classic and also their powdered sweetener for the frosting. OMG! These were amazing! I had to stop myself at 2 so the rest of my family could try them, but I will definitely be doubling the next batch (maybe triple!) Thanks for the recipe!
Carolyn says
So glad you liked them!
Laura Smallwood says
I was wondering if I could add pumpkin to these. How much should I add and do I need to add more almond flour to make up for the added moisture? Thanks!
Carolyn says
I already have a pumpkin scones recipe. Please use my search box and you will find it.
Laura Smallwood says
Thank you!
Debbie says
I was diagnosed with Diabetes just over three months ago. I went back to the doctor this week and am no longer diabetic, in fact I’m not even pre-diabetic. I’m completely normal. I am down 37 pounds and I feel great! My doctor never put me on medication, he simply told me about the Ketogenic diet. I’ve been doing it since the moment I walked out of his office that fateful day. I have been cooking some of your recipes. They are awesome. I hadn’t tried anything sweet yet due to a fear of starting to crave sweets again. I bit the bullet this morning and made these scones. WOW! They turned out fantastic. Thank you so much for all your hard work that you put into your recipes. I for one am here to stay. This diet will be a permanent way of life for us.
Carolyn says
I am SO glad to hear of a doctor that suggests keto!
Melanie says
I made this yesterday and mine doesn’t look anything like yours. My filling isn’t gooey at all. What did I do wrong? Did I over cook it?
Carolyn says
What are you referring to? This is a scones recipe and doesn’t have a filling.
CICI says
From your commentary, I was expecting to find some coconut flour in the updated recipe. Did I misunderstand?
Carolyn says
Yes, I think you did misunderstand. My point was that in many subsequent scone recipes, I have used a combination of flours, but that this one stood the test of time being all almond flour.
gremlin says
I made this yesterday, and while mine aren’t pretty, they are delicious!
Thank you so much for the recipe. It’s always nice to see a tasty-looking low carb recipe that I not only have all the ingredients for already, but seems (and was) simple enough for my somewhat novice baking skills.
Carolyn says
Glad you like them!
Sophie Brinton says
I wonder if anybody actually tried this recipe? I ask because I followed the instructions exactly, and the dough was too dry to form into a shape. I added 1/4c additional cream, another egg, 1/4c coconut oil, and still it is too crumbly to hold any kind of shape. Finally I was able to squeeze them into balls, which immediately fell apart on the parchment paper. I’m baking them as-is since I don’t want to waste all these ingredients, but I’m frustrated and quite disappointed. I will not be testing any more recipes from here unless the comments show that people have actually successfully made the recipe. It’s easy to show delicious pictures, but I doubt that these pictures are the real results of this recipe.
Very bummed out.
Carolyn says
Hi Sophie, I have to say that the accusation that these photos are not the real recipe is absolutely unfounded and my regular readers know that I never show anything but the REAL results. You definitely had an issue but it was with your ingredients, not my recipe, I am sorry to say. It sounds to me like you might have been using coconut flour rather than almond flour. OR you happen to have some of the almond flour that is defatted, which is very dry and powder.
Normal almond flour is not fine and powdery, it’s just finely ground almonds. And this recipe works as written, and works perfectly. I’ve made it several times and so have many readers.
Cara says
I made these this morning because I wanted something to battle my urge for cinnamon rolls which are a Christmas tradition in our house. I am not a great baker – in fact many of my attempts fail. I followed the recipe 100% and they turned out amazing (a little darker on the top than yours). So delicious I had to lock them away so I wouldn’t be tempted to eat them all. I had to smear the icing because working an icing bag is beyond my superpowers it seems but still…again…soooo delicious. Thank you for all you do to help your followers sustain the keto lifestyle.
Carolyn says
Glad they hit the spot!
Edda says
I tried making these and the batter was so wet that I could not slice it. What did I do wrong? I followed the recipe to a tee. I had to bake it for a while, then I was able to cut them apart and rebake. The cream cheese drizzle made them better, but why did the batter turn out so wet?
Carolyn says
Well, definitely something went wrong. Could you have mismeasured something? What brand of almond flour were you using?
Edda says
I used 365 brand Almond flour from Whole Foods, 2 cups. I have seen other recipes that use 3 cups. I may try that. What brand of Almond flour do you recommend? What about Anthony’s?
Carolyn says
Always Bob’s Red Mill. I suspect the almond flour in this case and my scone recipes are some of the original keto scones so no, it shouldn’t need 3 cups unless something is off with your flour.
Judy Clark says
Just ate the first one and they are delicious. I love the way the cinnamon/swerve on the top gives some extra crispness. I had no problem with the mixture. It formed easily and separated nicely once cut into triangles. I used a silicone liner on my cookie sheet. I ate mine before DH sees them. 😉
Tara S says
I had shared a link for this recipe to my husband as a hint for Mother’s Day breakfast. They turned out amazing and also taste great the next day. Thank you!
Karen says
I had high hopes for these, and they tasted great – but they never firmed up, not really, and they don’t have anything close to a scone texture (they didn’t rise even a tiny bit). Am I doing something wrong? We followed the recipe exactly.
Carolyn says
So tell me what brands of sweeteners and flours you used. They should definitely rise a bit and they should firm up.
Karen says
Thank you for replying! I used Bob’s Red Mill almond flour and Lakanto monk fruit sweeteners. I wonder if it was the difference in sweetener?
Belinda Collinge says
My new favorite breakfast! Love these! I had a hard time going keto/low carb initially because I am a die hard pastry-and-coffee breakfast person…until I was diagnosed with diabetes June 2020 with an A1C of 7.3. In 3 months I have lost 47 pounds and dropped my A1C down to normal at 5.1! This is my way of life now. Thank you for your amazing recipes that have made the transition so easy!
Belinda Collinge says
Note: I used Lakanto sweetener and Kirkland almond flour. My scones were perfect!
suzanne says
I love these. I make them nearly every week. I added some lemon zest to mix things up. They were lovely
with the lemon tang.
E. Ruban says
I tried making these in a silicone mold with scone shapes, did not cook all the way, so I took them out and cooked a little longer on a pan. So, now I know, not to use my silicone mold. All recipes I have tried here so far have been wonderful. Thank you for all you do.
Carolyn says
I’ve never used one of those… they seem kind of pointless since scones hold their shape already pretty well during baking.