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Low Carb Grain-Free Carrot Cake Scone Recipe

Keto Carrot Cake Scones

These keto-friendly carrot cake scones are a perfect addition to your Easter brunch menu. Grain-free and sugar-free.

Course Breakfast
Cuisine Brunch
Keyword carrot cake scones
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 45 minutes
Servings 12 servings
Calories 251 kcal



  • 2 1/2 cups almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup chopped walnuts or pecans
  • 1/3 cup Swerve Sweetener
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/8 tsp ground cloves
  • 1 cup shredded carrots
  • 2 large eggs
  • 3 tbsp butter melted
  • 1 tsp vanilla extract

Cream Cheese Drizzle



  1. Preheat the oven to 325F and line a large baking sheet with a silicone baking mat or parchment paper.

  2. 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.

  3. 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.

  4. Bake 20 – 25 minutes or until golden brown and just firm to the touch. Remove, and let cool.


  1. In a medium bowl, beat the cream cheese with the sweetener, cream and vanilla until smooth.

  2. 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.

Nutrition Facts
Keto Carrot Cake Scones
Amount Per Serving (1 scone)
Calories 251 Calories from Fat 197
% Daily Value*
Fat 21.9g34%
Carbohydrates 7.9g3%
Fiber 3.6g14%
Protein 7.9g16%
* Percent Daily Values are based on a 2000 calorie diet.