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 ½ 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
Keto Carrot Cake Scones
Ingredients
Scones
- 2 ½ cups almond flour
- ½ cup unsweetened shredded coconut
- ½ cup chopped walnuts or pecans
- ⅓ cup Swerve Sweetener
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- 1 cup shredded carrots
- 2 large eggs
- 3 tablespoon butter melted
- 1 teaspoon vanilla extract
Cream Cheese Drizzle
- 2 ounces cream cheese
- 2 tablespoon powdered Swerve Sweetener
- 1 ½ tablespoon heavy whipping cream
- ¼ teaspoon vanilla extract
Instructions
Scones
- Preheat the oven to 325F and line a large baking sheet with a silicone baking mat or parchment paper.
- 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.
- 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.
- Bake 20 – 25 minutes or until golden brown and just firm to the touch. Remove, and let cool.
Drizzle
- In a medium bowl, beat the cream cheese with the sweetener, cream and vanilla until smooth.
- 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.
Anu says
These are SO good! I made the recipe exactly as written (but just halved it), and although my decorating skills are usually quite mediocre, I managed to make these look like yours, and it so made my day!! Yay 🙂 These are incredibly delicious, and as you say, the coconut really adds to the texture, so I definitely wouldn’t skip it. I used pecans instead of walnuts, but I’m sure these will be just as lovely with either. Thank you!
Tara says
So delicious — I’d have never guess they were keto!
Anna says
I could eat these scones every day! They are absolutely delicious!
Natalie says
Yay for yummy, low-carb, carrot desserts!! Thanks for sharing this! I am going to make some this week!
Hope says
Seriously delicious! Thank you for another wonderful recipe!
Mel says
Whoop whoop!! Made these today…it’s like getting a carrot cake but with half the effort and in half the time. Fantastic. Thanks Carolyn for another A+ recipe.
Shannon says
Good morning Carolyn 🙂
I’m wondering if I can find this recipe somewhere else? I’ve tried and tried and the “sheknows” website keeps crashing.
Thanks, (and I love your recipes btw)
Shannon
Shannon says
Strange, I was able to access the “sheknows” website with my phone, so SUCCESS I got the recipe! So excited to try it!
Annemarie says
Carolyn, Thank you for adding the temp in the comments here. You may want to add a comment on the she knows page too since there are people asking there too (and they may not know your own fabulous blog 😀 ) Making these now… Oh, and the Caramel Cupcakes with Milk Chocolate Icing were a hit with my family and friends yesterday…
Nicole E says
Just made these, and OMG YUM!! I love carrot cake and the flavors in these are perfect! I have never made scones before, and these were a breeze. Thanks!!
Janet says
There is no nutritional information listed for these scones.
Carolyn says
Actually, there is. Right before the start of the recipe, under the title.
Liz says
These look moist and wonderful! So perfect with a cup of tea 🙂
Kyle says
Hi Carolyn, I am just making these now and I am not seeing on the page what temperature to bake these? Sorry if I am just blind!
Carolyn says
325F. I’ve had some issues with their dashboard and things keep getting messed up. Sorry about that!
Kyle says
No need to be sorry. Thank you for the correct temperature. I really enjoyed these thanks!
Amanda says
These look positively scrumptious!
Melody says
Did the cream cheese get left out of the ingredient list? The frosting instructions say to beat the cream cheese/cream/sweetener/etc. together, but I didn’t see how much cream cheese should be used…
Carolyn says
Sigh, yes it did. Thankfully, they are moving to a new dashboard that should help solve these issues. Almost every time I submit a recipe with them, something goes awry, even though I am so careful to proofread before I submit! Anyway, it’s 3 ounces cream cheese.
Melody says
Great, thanks! I noticed someone asked the same question on the actual recipe blog post but there wasn’t a reply (from a couple days ago) so you may want to post the same on there if you haven’t already!! Yay for yummy scones 🙂