Get into the holiday spirit with these low carb eggnog scones. Such a festive keto breakfast treat!
Okay, so you’ve made a big batch of my sugar-free eggnog. You’ve had turned it into a cocktail or two, you’ve made a few low carb eggnog lattes. Now what? You still have a few cups left and you’re worried it will go bad. I feel you! Even when I only make a half batch, I typically get to a point where I’ve had enough of it as a drink and I am left staring at the container. Eggnog is rich stuff. Deliciously, keto friendly rich stuff but it can be hard to slog your way through a whole batch of it unless you have a lot of little helpers. And the little helpers in my house don’t like eggnog so it’s left to me and my husband to put it away.
Thankfully, it’s really fun to bake with. I’ve made low carb eggnog bread and low carb eggnog cheesecake bars in the past. I also made eggnog donuts last year. This year, I mulled over a number of options. Eggnog ice cream? Eggnog cookies? Eggnog Pie? Many of these sounded appealing but I was up early one morning and I was hungry, so I opted for scones.
Now, my little helpers may not like eggnog as a drink but they sure like eggnog in scone form. I barely managed to wrangle one of these for myself, they were so popular. Now I have a really good idea what to serve on Christmas morning. And what to do when I have a cup or two of sugar-free eggnog staring me in the face!
Keto Eggnog Scones
- 2 cups almond flour
- ¼ cup Swerve Sweetener
- 2 tablespoon coconut flour
- 2 teaspoon baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ⅓ cup sugar-free eggnog
- 1 large egg
- ½ teaspoon vanilla or rum extract
- ¼ cup powdered Swerve Sweetener
- 2 tablespoon sugar-free eggnog
- Preheat oven to 325F and line a large baking sheet with a silicone liner or parchment paper.
- In a large bowl, whisk together the almond flour, sweetener, baking powder, nutmeg, and salt. Stir in the eggnog, egg, and extract and mix until well combined.
- Turn the dough out onto the prepared baking sheet and pat into a 7-inch circle. Use a large sharp knife to cut into 8 even wedges.
- Bake 22 to 25 minutes, until just firm to the touch. Remove and let cool 5 minutes, then carefully cut apart and space out around the baking sheet. Return to the warm oven for 7 to 10 minutes to allow to firm up a little more. Let cool completely.
- In a small bowl, whisk together the powdered sweetener and the eggnog until smooth. Drizzle or spread over cooled scones.
I made these last night. After reading the comments, I decided to pour the egg nog in a little at a time until the dough reached what I thought was a good consistency. I used 1/4 cup. My scones came out perfect! These are delicious. I had one for breakfast and it has kept me full all morning!
Michelle Fitch says
Not sure why but my dough turned out like a batter instead. I ended up adding about 1 cup more of almond flour and still couldn’t make it a stiff enough dough to cut.
Really can’t say why either, without knowing every ingredient you used. Was your eggnog thick?
How about Eggnog Biscotti??? They would be so yummy!!
karen oyama says
Hi Carolyn, I love your recipes. I made the eggnog and the scones. A couple of questions. My eggnog is a bit lumpy, before I add the whipped cream. Is this normal? Also, when using the eggnog for the scones, do you add the eggnog that has been mixed with the whipped cream, or do you add the eggnog before it has been mixed with the whipped cream?
My scones are very moist and crumbly and I wasn’t sure if that is “normal”. Thanks for sharing all your recipes! Karen
Sounds like your eggnog curdled a bit (just really got too thick during cooking). The scones are supposed to be with the full eggnog recipe. The scones are definitely more moist than regular scones but they shouldn’t be overly crumbly. Sorry… what almond flour did you use?
Followed this recipe to the T with the exception of using my own nog and it formed more of a batter than a dough. Could this be why? They’ve been the oven for 18 minutes and haven’t set yet.
Hi, Carolyn. This is my first time commenting so I would first like to thank you for all of your time and effort to help all of us low-carb enthusiasts. Regarding this recipe, I have a question about the sugar-free eggnog recipe that is used in it. After cooking and cooling the custard can the whipped cream be added all at once to the custard (recipe states “just before serving) and stored in the fridge for individual servings of eggnog whenever the “need” arises? Or, must the whipped cream be added just before so it doesn’t break down? Once again, many thanks for your DELICIOUS recipes! I want to try this one as soon as I make sure that I am making the eggnog correctly.
You can actually add it in all at once. That’s what I did this last time since I was making it for video. It does break down slowly over the next few days but a good shake of the container and you still have some nice thick eggnog.