These keto-friendly carrot cake scones are a perfect addition to your Easter brunch menu. Grain-free and sugar-free.
Carrot cake scones? Why not? There are so many wonderful ways to make keto friendly scones in your favorite flavors.
When I was growing up, scones were just scones. Don’t get me wrong, they were delicious and I loved them, but they were quite basic. Variety consisted mostly of the addition of currants or berries, although you’d see the occasional recipe for oat scones.
Then suddenly it seemed that this unassuming British baked good really caught hold of people’s imaginations, and suddenly there were all sorts of flavours and additions.
Maple Pecan Scones. Pumpkin Scones. Cranberry Orange Scones. Vanilla Bean Scones.
Let’s be honest, Starbucks brought scones into the mainstream and made them incredibly popular and increasingly more interesting. And I can’t say I am bothered by this trend at all. Getting creative with scones is a lot of fun and seriously delicious.
Keto Friendly Carrot Cake Recipes
Carrots are, admittedly, not a low carb vegetable. But like anything, a small amount can go a long way, so it is possible to make keto recipes with them.
In these keto carrot cake scones, there is a single cup of shredded carrots. The USDA database indicates that a cup of grated carrots has a total carb count of 10.5g. Spread out over 12 scones, that comes to less than 1 added gram of carbs.
Definitely keto-friendly at that rate!
You might also like these other keto friendly carrot cake recipes:
How to make Carrot Cake Scones
It’s easy to make keto-friendly scones, thank goodness. Here are my best tips to get that perfect tender, crumbly texture.
- Almond flour is the best for grain-free scones, but if you want to go nut-free, you can use sunflower seed flour instead. See my tutorial on making your own sunflower seed flour.
- The shredded coconut helps give the proper texture to these carrot cake scones, but if you aren’t a fan, try using another 1/2 cup of almond flour.
- Yes, keto baked goods really DO take that much baking powder! If you want these scones to rise properly, be sure to add it all in.
- The shredded carrots don’t need to be drained at all. They add moisture to the recipe but other ingredients are adjusted to account for that.
- The cream cheese drizzle is optional but I highly recommend!
Storing your carrot cake scones
I usually say that keto scones can be left on the counter in an air tight container for 3 or 4 days. These do have a little more moisture from the carrots so in this case, I recommend refrigerating.
You can make the scones ahead of time. They are best at room temperature and you may want to wait on the cream cheese drizzle until you are ready to serve.
These fun keto scones make a fabulous Easter brunch!
More keto Easter brunch ideas
- Keto Cinnamon Roll Coffee Cake
- Bacon and Brie Frittata
- Keto Sheet Pan Pancakes
- Rhubarb Coffee Cake
- Keto Lemon Cream Cheese Muffins
These keto-friendly carrot cake scones are a perfect addition to your Easter brunch menu. Grain-free and sugar-free.
- 2 1/2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped walnuts or pecans
- 1/3 cup Swerve Sweetener
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/8 tsp ground cloves
- 1 cup shredded carrots
- 2 large eggs
- 3 tbsp butter melted
- 1 tsp vanilla extract
- 2 ounces cream cheese
- 2 tbsp powdered Swerve Sweetener
- 1 1/2 tbsp heavy whipping cream
- 1/4 tsp vanilla extract
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Preheat the oven to 325F and line a large baking sheet with a silicone baking mat or parchment paper.
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In a large bowl, whisk together the almond flour, shredded coconut, walnuts or pecans, sweetener, baking powder, cinnamon, salt and cloves. Stir in the shredded carrots. Add the eggs, butter and vanilla extract, and stir until the dough comes together.
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Turn the dough out onto a prepared baking sheet, and form into 2 low, flat circles about 7 inches in diameter. Cut each circle into 6 even wedges. Gently lift the scones with a spatula, and spread around the baking sheet about 1 inch apart.
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Bake 20 – 25 minutes or until golden brown and just firm to the touch. Remove, and let cool.
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In a medium bowl, beat the cream cheese with the sweetener, cream and vanilla until smooth.
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Cut just a small tip off from the corner of a ziploc bag. Spoon the frosting into the bag, seal, and then pipe decoratively over the cooled scones.
