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I originally made these keto cinnamon roll scones way back in 2011, and I decided that they deserved a little bit of an update.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
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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!
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.
I would not have thought it possible to make scones out of purely almond flour. Seeing is believing. 🙂
I totally agree with you about cinnamon and love! So true. These scones look like breakfast heaven. Definitely trying these 🙂
These scones look amazing! Congrats on the new domain :).
Are you sure these are healthy, because they look sinfully delicious! Well done.
I'll eat anything covered in cinnamon and sugar! mmmm 🙂
holy cow, these look sooo good! and they're gluten free? mad props!
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.
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!
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!
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!
Sounds amazing! I'll definitely try these. (By the way, you forgot the word "erythritol" in your ingredient list under Filling/Topping.)
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!
Wow these cinnamon scones look fantastic!! I'm saving this recipe for sure! 🙂
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!
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 🙂
Check the FAQ!
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!
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!
How do you do it???? Your low carb treats look better than my original versions…this one included!
Happy weekend!
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! 🙂