Keto Vanilla Bean Scones

Keto Vanilla Bean Scones are buttery, tender, and packed with rich vanilla flavor. These sugar-free, gluten-free scones rival the famous Starbucks treat with a fraction of the carbs.

Course Breakfast

Cuisine Bread

Keyword almond flour scones, vanilla bean scones

Prep Time 10

Cook Time 18

Total Time 28

Servings servings

Calories 202kcal

Author Carolyn

Ingredients

Scones:

3 cups almond flour
1/3 cup Swerve Sweetener
1 tbsp baking powder
1 tsp vanilla powder ground vanilla beans OR seeds scraped out of 1 vanilla bean OR 1 tsp vanilla extract
1/4 tsp salt
2 large eggs
1/4 cup melted butter
2 tbsp heavy cream
1/2 tsp vanilla extract

Glaze:

1/2 cup powdered Swerve Sweetener
1/2 tsp vanilla powder OR seeds of 1/2 a vanilla bean OR 1/2 tsp vanilla extract
1/4 cup heavy cream
Water if your glaze is too thick

US Customary - Metric

Instructions

Scones:

Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
In a large bowl, whisk together the almond flour, sweetener, baking powder, vanilla powder, and salt.
Stir in eggs, melted butter, cream and vanilla extract until dough comes together.
Split dough into 3 equal portions and form into disks, each about 1 inch thick and 5 to 6 inches in diameter. Cut each disk into 8 equal pieces.
Separate the scones and place on prepared baking sheet and bake 15 to 18 minutes, or until just golden and firm to the touch.
Remove and let cool completely.

Glaze:

In a medium bowl, whisk together Swerve, vanilla powder, and cream until well combined. If your glaze is very thick, add water 1 teaspoon at a time until a dippable consistency is achieved.
Dip the top of each scone into glaze and place on a baking rack until set.

Video

Notes

Storage Information: Store the scones in a covered container on the counter for up to 5 days or in the fridge for up to 10 days. They can also be frozen for several months.

Nutrition