Keto Strawberry Cream Cheese Scones

A keto strawberry scone on a white plate with two fresh strawberries, on a white wooden table.

Tender and delicious, these Keto Strawberry Cream Cheese Scones are filled with fresh berries and drizzled with a sweet vanilla glaze. Serve them up as part of a low carb spring brunch or as a quick and easy breakfast.

Course Breakfast

Cuisine American

Keyword keto scones, strawberry scones

Prep Time 15

Cook Time 30

Total Time 45

Servings scones

Calories 192kcal

Ingredients

Scones

1 1/4 cups almond flour
1/3 cup granular sweetener erythritol recommended
1/4 cup coconut flour
2 tsp baking powder
1/4 tsp salt
4 ounces cream cheese, softened cut into small pieces
1 large egg
3 tbsp heavy whipping cream
3/4 tsp vanilla
2/3 cup diced fresh strawberries make sure they are not over-ripe

Drizzle

1/4 cup powdered sweetener
2 tbsp heavy whipping cream
1/2 teaspoon vanilla extract
water to thin if needed

US Customary - Metric

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

Storage Information: Store the scones in a covered container on the counter for up to 3 days or in the fridge for up to a week. They can also be frozen for several months.

Nutrition