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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Super yummy!
Love these scones! Clear instructions, easy and fast to make and low carb!! Also I love your cinnamon scones! Another winner. Thanks Carolyn
These are my favorite keto scone recipe!
I love your recipes! My thoughts and prayers are with you through this time!
Yum! Very delicious flavors
My nutritional count for carbs is a whole lot higher than your count. How did you come about your totals
Your calculator is including the erythritol. Please read my nutritional disclosure.
These scones are really tasty and not at all grainy. They are, however, extremely fragile even after fully cooled. I wonder if a little xanthan gum would help. I froze mine individually on a baking tray so they’ll be fine, but I wish they were a bit more sturdy.
They normally are more sturdy… Not sure what happened for you.
I’ve been making these scones for years, my go to keto sweet!
I love these!
I’ve used maple flavor and chopped pecans, (instead of vanilla and strawberries) and other variations.
A hint I have that makes it a lot easier to cut, is to pat into a circle on a piece of parchment, then wrap it up (with the parchment) and refrigerate for a couple of hours. I will also cut each wedge into thirds, makes for nice little bites!
Although in my mid-60s, this recipe has provided me firsts in life…my very first time to make scones and my very first time to try a scone, not to mention that I now know I love scones. These are SO VERY GOOD!!! When I think and look back on my diabetes diagnosis 8 months ago, I now say, “Diabetes is not all bad!” I’ve made some very tasty diabetes-friendly foods, and these scones are among the very best. It’s definitely not in my plans to stop making these, using other fruits along the way! I deviated from the glaze in the recipe and made sugar-free chocolate glaze, having chocolate-dipped strawberries on my mind. Nevertheless, THANK YOU VERY MUCH!
These scones look awesome! I am going to make some with blueberries. Thank you!
These are exquisite! I used raspberries and tried to invent a chocolate glaze!
I really like these. The first time I was craving chocolate chips so I did that instead of the strawberries. The second time I did half strawberries and half chocolate chips. Also I made two balls from the dough for smaller snack sized scones. I may try orange cranberry next!
I like your comment about using cranberries. I just picked some up at the farmers’ market. I’ve been looking for a recipe for them and this one sounds perfect.
Let me know how it turns out. I can’t see how it wouldn’t be good!
This is one of my favourite scones (I am partial to berries of any kind) They are not overly sweet (probably the reason I love them so much). Everyone who has tried these have loved them.
Recipe was so easy! The scones were perfect and delicious. Thank you!
Carolyn,
I’m allergic to almonds. Could I substitute all coconut flour, or a 1-1 GF flour mix with the coconut flour? Love your recipes!
Thanks,
Bettina
No, that doesn’t work in these scones.
I know I’m replying to an old comment, but maybe sunflower seed flour could replace the almond butter. I’ve used it as a 1:1 substitute in baking. (I have nut-allergic kids.)