I firmly believe that you can never have enough keto scones. These slightly crumbly but tender pastries are one of my favorite breakfast treats and I often enjoy one with a cup of coffee. And I love that they are so adaptable to a wide array of flavors.
I have developed any number of popular recipes, from the beloved Keto Maple Pecan Scones to creative flavors like Carrot Cake Scones. And these Keto Strawberry Scones are a hit with everyone who tries them. It’s a fabulous way to enjoy fresh berries when they’re in season!
This was my first time using cream cheese in scones and I loved the results. Most scone recipes take butter or heavy cream as their fat source, and using cream cheese is like marrying these two things together.
It also has the added benefit of binding the scone dough, since it contains some thickeners. You still need some heavy cream to moisten the dough properly but they incredibly rich and tender!
Reader’s Thoughts
“Oh my goodness these were delicious. It’s a great way to use up a big bundle of strawberries! They’re very easy to make as well!” — Darcie
Why You Will Love these Strawberry Scones
- Tender texture: Many keto scones can be a little on the dry side, but the cream cheese adds wonderful tenderness.
- Easy to make: This recipe takes basic keto ingredients and simple techniques. My instructions are clear and concise.
- Fresh berries: Each bite is bursting with fresh strawberry flavor.
- Make ahead recipe: You can make a big batch and store them in the fridge or freezer for an easy breakfast treat.
- Gluten-free and low carb: These easy scones are grain-free, gluten-free, and have only 4.6g net carbs per serving.
Ingredient Notes
- Keto flour: This recipe uses a combination of almond and coconut flour for a true scone consistency.
- Sweetener: I recommend using an erythritol based sweetener in the scones. Please see the Tips section for a more detailed discussion.
- Fresh strawberries: I do not recommend frozen strawberries in this recipe. They release more liquid during cooking and become mushy. They also make it harder to cook the scones through properly.
- Cream cheese: This adds fat and tenderness to the scones, and also helps them hold together better.
- Whipping cream: Heavy cream provides a little moisture. It is also use for the sweet drizzle for the finished scones.
- Kitchen staples: Egg, baking powder, vanilla extract, and salt.
How to Make Keto Strawberry Scones
- Combine the dry ingredients: Whisk together the almond flour, sweetener, coconut flour, baking powder, and salt.
- Add the dry ingredients: Add the cream cheese in small chunks and cut in with a pastry cutter until it resembles coarse crumbs. Stir in the egg, whipping cream, and vanilla extract. Carefully fold in the chopped berries until they are distributed evenly.
- Form the scones: Gather the dough together, transfer to the prepared baking sheet and pat into a 7 inch circle. Use a sharp knife to cut the dough into 8 even wedges.
- Bake: Arrange scones around the baking sheet so that they aren’t touching. Bake until golden brown and just firm to the touch. Remove and let cool completely on the pan.
- Add the glaze: Whisk together the powdered sweetener and the cream until well combined. Add a little water at a time until a drizzling consistency is achieved. Drizzle over the cooled scones.
- Serve and enjoy!
Tips for Success
I like to use a little coconut flour in many of scone recipes for that perfect crumbly, tender texture. You can make this recipe with almond flour only, but you will need an additional 3/4 cup. It will change the consistency a bit and it will raise the carb count a little.
I recommend using silicone baking mats when baking things like scones or keto cookies. They are reusable, so you don’t waste any parchment, and they protect the bottoms of the baked goods from over-browning.
The recipe calls for cutting the cream cheese into the dry ingredients. This refers to working small pieces of cream cheese into the flour mixture until it becomes very tiny pieces. It gives the scones a flakier texture. I like to do it with a pastry cutter, but you can use two sharp knives as well.
Use firm but ripe berries, so that they don’t release too much moisture as they bake. They should still be nice and ripe, but not squishy or mushy.
Sweetener Options: I highly recommend using an erythritol-based sweetener, without any allulose. Using allulose will make the scones overly soft and fragile, and they will brown a lot faster as well.
The drizzle can be made with any powdered sweetener you prefer.
Keto Strawberry Cream Cheese Scones
Ingredients
Scones
- 1 1/4 cups (132 g) almond flour
- 1/3 cup (60.67 g) granular sweetener, erythritol recommended
- 1/4 cup (28 g) coconut flour
- 2 tsp baking powder
- 1/4 tsp (0.25 tsp) salt
- 4 ounces (113.4 g) cream cheese, softened, cut into small pieces
- 1 large egg
- 3 tbsp heavy whipping cream
- 3/4 tsp (0.75 tsp) vanilla
- 2/3 cup (96 g) diced fresh strawberries, make sure they are not over-ripe
Drizzle
- 1/4 cup (45.5 g) powdered sweetener
- 2 tbsp heavy whipping cream
- 1/2 teaspoon vanilla extract
- water to thin if needed
Instructions
Scones
- Preheat the oven to 325F and line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt.
- Add the cream cheese in small chunks and cut in with a pastry cutter or two sharp knives until it resembles coarse crumbs. Stir in the egg, whipping cream, and vanilla extract.
- Carefully fold in the chopped berries until they are distributed throughout the dough. Gather the dough together and transfer to the prepared baking sheet. Pat into a 7 inch circle.
- Use a sharp knife to cut the dough into 8 even wedges. Wiggle an offset spatula carefully underneath the wedges and distribute around the baking sheet so that they aren't touching.
- Bake 25 to 30 minutes, until golden brown and just firm to the touch. Remove and let cool completely on the pan.
Drizzle
- In a small bowl, whisk together the powdered sweetener, cream, and vanilla extract until well combined. Add a little water at a time until a drizzling consistency is achieved.
- Drizzle over the cooled scones.
Notes
Nutrition
Frequently Asked Questions
I haven’t tried it myself but you should be able to use dairy free cream cheese and then some coconut cream in place of the heavy whipping cream.
These scones are a little more moist than most, so if you think they will be around more than a day or two, I recommend storing them in the fridge.
This keto strawberry cream cheese scones recipe has 8.0g of carbs and 3.4g of fiber per serving. That comes to 4.6g net carbs per scone.
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 love baking but keto is new to me. Seeing your videos on youtube has challenged me. I’ve bake a few & they’ve turned out good. I saw this one so I’ve decided to make it, as usual this is my first time making this recipe & out my surprise it came it right. I’ve really really enjoyed making your recipes.
Thank you! More videos
Just love all of her recipes ,made this one for the first time. Very yummy! Thank you for sharing.
I am not a baker. I try all the time, but it never really turns out right for me.
I made these this morning, and not only did they turn out right, they were absolutely delicious.
Thank you for the perfect recipe!
That’s fabulous to hear!
I made these for Easter breakfast this morning and they were a perfect treat. I have loved every recipe of yours that I’ve made. Another keeper for sure!
So good! The flavor is better than the “normal” – and usually super dry – scones made with regular flour. I added some (maybe 3 Tbsp or so) butter ???? and I think that made the dough a little too soft. Definitely no issue cutting the dough into 8 wedges though. Thank you soooo very much for this recipe.
Hello: I have just attempted your Keto Strawberry Scones. In you recipe you call for 1 1/4 cups of Almond Flour. You also say to cut them into 8 wedges which I have found to be impossible. My question is, is your recipe right ?
Hi, please read the comments from people who have made this. It is ABSOLUTELY correct and most people love the scones. I don’t know how it would be impossible to cue them into 8 wedges.
Amazing!
Just made these only had cranberries so used them they are so good thanks carolyn
I was looking for a keto scone recipe and found this. So pleased I did, these were really tasty. Being English, our cream cheese is not a solid block and you would not have been able to rub it into the almond mix so I used 2/3 butter (rubbed in) and 1/3 full fat Philadelphia (added with egg mix) and this worked really well. They kept really well in the fridge in an airtight box for a week too.
I made these last week with cranberries and they were amazing. Such a great recipe. Thanks!
Yay!
Carolyn, this was sooo delicious! The texture was amazing! Such a delicate biscuit-like texture. I’m not a big fan of a a powdered sugar glaze as they have a cooling effect to me. I had some leftover cream cheese drizzle from you Cinnamon Roll Coffee Cake that I made for Christmas morning – absolutely delicious as well!!- that brought these scones to another level! Thank you!!
Took Debbie’s advice and made the cream cheese frosting and it was the perfect topping! I added almond extract as well since the flavor reminds me of scones. These scones are a satisfying substitute to the real deal.
Wow thank you so much for this recipe!! It’s the best!
Didn’t have coconut flour, so I replaced with additional almond flour in the exact amount mentioned in the frequently asked questions, It was a bit sticky before baking, but it was all good.
Because my sweetner was different, I had to put a bit less than ⅓ cup.
Didn’t have berries, so I put chopped raw almonds inside and on the scones.
Thank you again so much!!
Question: when unspecified do I assume it’s granular sweetener?
Yes. Like sugar is granulated sugar, Swerve is granulated Swerve. 🙂
Can I use frozen strawberries?
Thank you! Linda
Please read the Frequently Asked Questions.
I just made it. It’s delicious. Can these scones store in the freezer? How many days can they store in the freezer? Thanks.
As long as they are well wrapped up, they should be good for up to 2 months.
Got it. Thank you for this fabulous recipe.
So glad you enjoyed it! Strawberries are kind of the worst berry for freeing, they get so mushy as they thaw.
The only thing I don’t have is heavy whipping cream… would half&half work as a replacement?
Yes, that should be fine.