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I originally made these keto cinnamon roll scones way back in 2011, and I decided that they deserved a little bit of an update.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
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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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-
Oh, Carolyn! These are amazing, and just the pick-me-up one needs in the morning. Beautiful!!
cinnamon scones looks wonderful perfect for tea time
Oh my, I love these scones! I totally agree with you about cinnamon and love. It just makes you feel so good!
Oh my, I love these scones! I totally agree with you about cinnamon and love. It just makes you feel so good!
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…
They look great! I agree with you about the cinnamon aroma.
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.
YUM!!! Those look spectacular Carolyn! Love it!
These look like perfection on a plate.
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.
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.
How do you store them?
On the counter is fine for a few days. In the fridge if they will be around a week or so.
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 🙂