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    Home » Gluten Free » Keto Cinnamon Roll Scones

    Published: Nov 25, 2019 by Carolyn

    Keto Cinnamon Roll Scones

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    15.6K shares
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    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.

    Drizzling sugar free cream cheese icing over keto cinnamon roll scones.

    I originally made these keto cinnamon roll scones way back in 2011, and I decided that they deserved a little bit of an update.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.

    Keto cinnamon scones with cream cheese frosting on a red plate.

    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.

    Three cinnamon roll scones on a white plate with a striped napkin underneath. A shot of espresso in a red cup in the background.

    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.

    Three keto scones on a white plate with a cup of coffee

    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!

    Three keto scones on a white plate with a cup of coffee

    Keto Cinnamon Roll Scones

    Get your cinnamon roll fix with these delicious keto cinnamon scones. All the same rich flavours in a healthy low carb package!
    4.69 from 16 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Bread
    Keyword: cinnamon scones, keto scones
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 8 scones
    Calories: 252kcal

    Ingredients

    Scones:

    • 2 cups almond flour
    • 6 tablespoon Swerve Sweetener divided
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • 1 large egg lightly beaten
    • ¼ cup unsalted butter melted
    • 2 tablespoon heavy whipping cream
    • ½ teaspoon vanilla extract
    • 2 teaspoon ground cinnamon

    Icing:

    • 1 oz cream cheese softened
    • 1 tablespoon cream
    • 1 tablespoon powdered Swerve Sweetener
    • ¼ teaspoon 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 Facts
    Keto Cinnamon Roll Scones
    Amount Per Serving (1 scone)
    Calories 252 Calories from Fat 210
    % Daily Value*
    Fat 23.37g36%
    Cholesterol 8mg3%
    Carbohydrates 7.15g2%
    Fiber 3.39g14%
    Protein 6.73g13%
    * Percent Daily Values are based on a 2000 calorie diet.

    Keto Cinnamon Scones

     

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    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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      Recipe Rating




    1. vaki says

      January 17, 2022 at 12:47 pm

      Swerve Sweetener divided ??? what do you mean ?how much sugar in the dough ?I am from GREECE thanks a lot

      Reply
      • Carolyn says

        January 17, 2022 at 1:07 pm

        Divided means it gets used in two parts of the recipe. Read the instructions, it will specify where and how much to put in at each point.

        Reply
    2. Jon says

      July 12, 2021 at 12:52 pm

      Hello, Carolyn;
      Thank you for all you do.
      This recipe reminded me of a ‘dessert/treat’ I used to eat before keto.
      I used to eat a commercial product called “Pecan Swirls”.
      But I can’t find a keto version, do you have one?
      I don’t care it is actually a cinnamon-roll type w/ layers I just want to make something similar in taste.
      Have a GREAT day, Neighbor!

      Reply
      • Carolyn says

        July 13, 2021 at 5:55 am

        Do you have a link so I can see exactly what it is?

        Reply
        • Jon says

          July 14, 2021 at 12:37 am

          Thank you for your reply.

          Here is one link; .
          Here is another;
          .

          I know these may not be what you had in mind so I include these recipes, too.

          , “Better Home Made – Cinnamon Pecan Swirl”.

          , “Pecan Swirls”.

          , “Copycat Pecan Spinwheels”.

          Hopefully helpful.

          jon

          Reply
    3. E. Ruban says

      November 22, 2020 at 1:06 pm

      5 stars
      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.

      Reply
      • Carolyn says

        November 22, 2020 at 6:15 pm

        I’ve never used one of those… they seem kind of pointless since scones hold their shape already pretty well during baking.

        Reply
    4. suzanne says

      November 07, 2020 at 10:06 am

      5 stars
      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.

      Reply
    5. Belinda Collinge says

      October 04, 2020 at 7:53 am

      5 stars
      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!

      Reply
      • Belinda Collinge says

        October 04, 2020 at 7:56 am

        5 stars
        Note: I used Lakanto sweetener and Kirkland almond flour. My scones were perfect!

        Reply
    6. Karen says

      June 14, 2020 at 7:30 am

      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.

      Reply
      • Carolyn says

        June 14, 2020 at 7:50 am

        So tell me what brands of sweeteners and flours you used. They should definitely rise a bit and they should firm up.

        Reply
        • Karen says

          June 14, 2020 at 9:34 am

          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?

          Reply
    7. Tara S says

      May 11, 2020 at 12:45 pm

      4 stars
      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!

      Reply
    8. Judy Clark says

      March 13, 2020 at 12:03 pm

      5 stars
      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. ????

      Reply
    9. Edda says

      January 11, 2020 at 7:33 pm

      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?

      Reply
      • Carolyn says

        January 11, 2020 at 8:00 pm

        Well, definitely something went wrong. Could you have mismeasured something? What brand of almond flour were you using?

        Reply
        • Edda says

          January 12, 2020 at 4:23 pm

          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?

          Reply
          • Carolyn says

            January 12, 2020 at 9:52 pm

            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.

            Reply
    10. Cara says

      December 24, 2019 at 12:22 pm

      5 stars
      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.

      Reply
      • Carolyn says

        December 24, 2019 at 2:00 pm

        Glad they hit the spot!

        Reply
    11. Sophie Brinton says

      December 21, 2019 at 12:45 pm

      3 stars
      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.

      Reply
      • Carolyn says

        December 22, 2019 at 9:31 am

        5 stars
        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.

        Reply
    12. gremlin says

      December 20, 2019 at 3:20 am

      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.

      Reply
      • Carolyn says

        December 20, 2019 at 8:37 am

        Glad you like them!

        Reply
    13. CICI says

      November 29, 2019 at 6:51 am

      From your commentary, I was expecting to find some coconut flour in the updated recipe. Did I misunderstand?

      Reply
      • Carolyn says

        November 29, 2019 at 10:45 am

        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.

        Reply
    14. Melanie says

      November 27, 2019 at 10:18 am

      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?

      Reply
      • Carolyn says

        November 27, 2019 at 4:34 pm

        What are you referring to? This is a scones recipe and doesn’t have a filling.

        Reply
    15. Debbie says

      December 08, 2018 at 10:55 am

      5 stars
      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.

      Reply
      • Carolyn says

        December 08, 2018 at 12:02 pm

        I am SO glad to hear of a doctor that suggests keto!

        Reply
    16. Laura Smallwood says

      September 13, 2018 at 1:43 pm

      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!

      Reply
      • Carolyn says

        September 13, 2018 at 6:40 pm

        So glad you liked them!

        Reply
        • Laura Smallwood says

          October 21, 2018 at 12:29 pm

          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!

          Reply
          • Carolyn says

            October 21, 2018 at 1:11 pm

            I already have a pumpkin scones recipe. Please use my search box and you will find it.

            Reply
            • Laura Smallwood says

              October 21, 2018 at 1:20 pm

              Thank you!

    17. Sarah says

      September 25, 2016 at 5:37 pm

      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!

      Reply
      • Carolyn says

        September 25, 2016 at 7:21 pm

        Thanks, Sarah!

        Reply
    18. Angelique says

      September 24, 2016 at 2:42 pm

      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! 🙂

      Reply
    19. Florence Julias says

      September 03, 2016 at 7:59 am

      Delicious! Just what I needed to perk up the morning without over indulging in carbs.

      Reply
    20. LindainCO says

      May 06, 2016 at 3:37 pm

      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!

      Reply
      • Carolyn says

        May 06, 2016 at 4:30 pm

        So glad you liked them!

        Reply
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