These keto ham and cheese scones make lunch or breakfast so much more fun! They’re easy to make and full of great flavor. And they have only 3.3g net carbs per serving.
I was never much of a ham person until recently. I would eat it if offered, but it wasn’t my first choice if there were other options.
But over the past few years, I’ve come to appreciate this smoky, salty meat. Especially when it’s high quality, and flavorful, and not cured with a ton of sugar. I still don’t love a big baked ham as a meal, but I enjoy small slices here and there. It’s tasty fried in a pay with some spicy mustard!
And I love to cook it, as it adds depth and flavor to recipes like Slow Cooker Breakfast Casserole and Denver Omelet Muffins. These Ham and Cheese Scones are no exception!
Why you must try this recipe
So many scone recipes are sweet, it’s hard to remember that they can be savory too. But that tender, slightly crumbly texture is ideal for flavors like ham and cheese.
And these biscuit-like treats take only 35 minutes to prepare. So you can easily whip up a batch to go with your favorite soups or salads. They help round out keto dinner recipes perfectly.
These ham and cheese scones are also great for quick on-the-go breakfasts, lunches, or snacks. They travel well and don’t need to be refrigerated for a few days, so you can take them for easy energy.
Did I mention that they are delicious? That smoky ham, the flavorful cheddar, the tender texture. It all comes together perfectly!
Reader Reviews
“Made these this morning! So amazing! I love your recipes, thank you for sharing them.” – Melanie
“These are fantastic! Definitely a ‘do again’ recipe!!!” – Sheila
“I made these for the first time a couple of days ago and they are so good! Best of all, they freeze and reheat well. Thank you so much, this recipe is my new favourite!” – Claudia
Ingredients you need
- Almond flour: As always, a good finely ground almond flour gives your baked goods the best texture.
- Coconut Flour: I like to use a little coconut flour in many of my keto scones, for that perfect crumbly, tender texture. Check out the Expert Tips if you prefer not to use it.
- Cheddar cheese: I like to use sharp cheddar, and sometimes smoked cheddar. But you could also use Monterey Jack, Swiss, or Pepper Jack.
- Ham: You can use sliced deli ham or dice up some ham from a larger roast. Whatever you choose, try to find something that doesn’t contain a lot of added sugar. I used a Wellshire petite ham roast.
- Egg: You will need one whole egg and one egg white.
- Whipping cream: Heavy cream provides the fat and moisture for these scones. You can also use sour cream.
- Pantry staples: Baking powder, dried parsley, garlic powder, and salt.
Step-by-step directions
1. Whisk the dry ingredients: In a large bowl, whisk together the almond flour, coconut flour, baking powder, parsley, garlic powder, and salt. Add 1 cup of the grated cheese and stir to combine.
2. Add the wet ingredients: Stir in the egg, egg white, and whipping cream, and mix until the dough comes together. Add the ham and work evenly throughout the dough.
3. Pat out the dough: Gather the dough together and turn out onto a large baking sheet lined with parchment or a silicone liner. Pat into a rough rectangle about 9 by 6 inches.
4. Cut into triangles: Use a sharp large knife to cut into 6 squares. Then cut each of those squares diagonally into two triangles. Gently lift the scones and distribute them around the pan. Sprinkle with the remaining cheese.
5. Bake: Bake at 325ºF for 20 to 25 minutes, until golden brown and just firm to the touch. Remove and let cool.
Expert tips
If you don’t like coconut flour, you will need to add another 3/4 cup of almond flour. This will affect the carb count a bit.
The bits of ham are hard to work into the dough sometimes. I usually just take any that have fallen out out and press them into the tops of the scones after I’ve cut them.
Take the time to pat the dough into an even rectangle, so that each scone will be about the same in thickness. I love using a dressmaker’s measuring tape to make sure I am getting it right.
Frequently Asked Questions
This keto ham and cheese scone recipe has 6.2g of carbs and 2.9g of fiber per serving. That comes to 3.3g net carbs per scone.
Ham is often cured with sugar or honey, and sometimes covered in sweet glazes. So you need to read the labels carefully. I try to find ham that has 1g of carbs per serving or less for my recipes.
Store these low carb scones in a covered container on the counter for up to 4 days, or in the fridge for up to 10 days. They can also be frozen for several months.
Ham and Cheese Scones
Ingredients
- 2 cups (224 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1 tbsp baking powder
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 1/4 cups (141.25 g) grated cheddar cheese, divided
- 1 large egg
- 1 large egg white
- 1/4 cup (59.5 g) whipping cream
- 4 ounces (113.4 g) diced ham
Instructions
- Preheat oven to 325ºF and line a large baking sheet with parchment or a silicone liner.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, parsley, garlic powder, and salt. Add 1 cup of the grated cheese and stir to combine.
- Stir in the egg, egg white, and whipping cream, and mix until the dough comes together. Add the ham and work evenly throughout the dough.
- Gather the dough together and turn out onto the prepared baking sheet. Pat into a rough rectangle about 10 by 8 inches.
- Use a sharp large knife to cut into 6 squares. Then cut each of those squares diagonally into two triangles. Gently lift the scones and distribute them around the pan. Sprinkle with the remaining cheese.
- Bake 20 to 25 minutes, until golden brown and just firm to the touch. Remove and let cool. Serve with your favourite soup or salad!
Video
Notes
Nutrition
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
very good. My husband who is not keto declared them absolutely good.
can the scones be cutout round
You will need to experiment on that.
Hi! I’m such a fan however I’m old school and love having recipe books instead of looking at a laptop or phone…. I think I have all your available books already and just wonder if you have any plans to publish any more.
I can’t do almond flour. Acceptable to use all coconut flour? I assume 3/4 cup? Thanks
Please read the blog post. Coconut flour will not work.
oooh! I’m baking a ham tomorrow, because well, ham! I am gonna make these with the leftovers… yum!
That’s what I made mine with.
Hi Carolyn
I really dislike coconut and can taste the tiniest bit. If I want to make these without it can I add more almond flour. If so, how much more? I really appreciate you. Thanks. Sheila
You will need to at least use 3x the almond flour in place of the coconut flour. So if it’s 1/4 cup, you need 3/4 cup almond flour.
Somewhere in the back of my mind, I thought I’d seen a ham and cheese scone recipe on your website, but for some reason I had never collected it. I did that yesterday and made them today. They are so good; we’re going to have tomato basil soup (from one of your blog buddies) again tonight just so we have a reason to eat more scones.
Keep up the good work. I don’t know what we’d do without you.
This looks perfect with tomato soup! Genius!
I am new to Keto baking. I find them a bit dense. It is not enough cooking or just what I need to get used to?
What almond flour did you use? But also… scones are supposed to be dense. 🙂
My husband cannot eat cooked cheese, could I use say Zucchini or something in place of it.
Zucchini would not be a good replacement since it adds moisture. You can just leave out the cheese if need be. Maybe add some fresh herbs for more flavor?
I absolutely love this scone recipe, best keto scone recipe I’ve come across.!!
Very good! I added 1/2 tsp Paprika for a bit more spice.
Awesome! I have recently started the real Keto diet instead of my version of what Keto diet is really. I have been wanting bread and this is my first recipe.
I may want to add fresh jalapenos to give it a little kick.
I don’t use FB on a regular basis however, a friend invited me to the FB group. I am glad she did!
Thank you for sharing!
Glad you like it!
LOVED this recipe! Thanks for sharing!