These Keto Scones are our take on the American style baked treat. They are sugar-free and topped with a sweet vanilla glaze – perfect for an afternoon snack.
This Keto Scones recipe makes 6 serves. 1 serving is one scone that has 3g net carbs.
Store leftover Keto Scones in the fridge for up to 1 week. Unglazed scones can be frozen for up to 3 months.
Keto Scones Ingredients
- 2 cups of Almond Flour
- 1/3 cup of Erythritol
- 2 teaspoons of Baking Powder
- ¼ cup of Unsalted Butter, melted
- 1 teaspoon of Vanilla Essence1 large Egg
- Glaze Ingredients:
- ½ cup of Sukrin Melis
- 1-2 tablespoons of Unsweetened Almond Milk
- ½ teaspoon of Vanilla Essence
How to Make Keto Scones
- Preheat the oven to 175C/350F. Line a cookie sheet with parchment paper.
- In a mixing bowl, add the almond flour, erythritol, and baking powder. Mix well.
- Add the unsalted butter, vanilla, and eggs, and mix to a thick dough.
- Roll the dough into a ball and press into a disc on the prepared cookie sheet.
- Cut into 6 wedges and gently separate.
- Bake for 20-25 minutes, until golden brown.
- Leave to cool for 15 minutes.
- To make the glaze, add the Sukrin Melis and vanilla essence to a small bowl and whisk, slowly add the almond milk until thick and pourable.
- Drizzle the glaze over the cooled scones and enjoy!
Keto Scones Recipe - American Style
These Keto Scones are our take on the American style baked treat (not to be confused with English Scones). They are sugar free and topped with a sweet vanilla glaze - perfect for an afternoon snack.
Print Pin Email Servings: 6 serves
Calories: 246kcal
Ingredients
- 2 cups Almond Flour
- 1/3 cup Erythritol
- 2 teaspoons Baking Powder
- ¼ cup Unsalted Butter melted
- 1 teaspoon Vanilla Essence
- 1 large Egg
Icing Ingredients
- ½ cup Sukrin Melis
- 1-2 tablespoons Unsweetened Almond Milk
- ½ teaspoon Vanilla Essence
Instructions
- Preheat the oven to 175C/350F. Line a cookie sheet with parchment paper.
- In a mixing bowl, add the almond flour, erythritol, and baking powder. Mix well.
- Add the unsalted butter, vanilla, and eggs, and mix to a thick dough.
- Roll the dough into a ball and press into a disc on the prepared cookie sheet.
- Cut into 6 wedges and gently separate.
- Bake for 20-25 minutes, until golden brown.
- Leave to cool for 15 minutes.
- To make the glaze, add the sukrin melis and vanilla essence to a small bowl and whisk, slowly add the almond milk until thick and pourable.
- Drizzle the glaze over the cooled scones and enjoy!
Nutrition
Serving: 100g | Calories: 246kcal | Carbohydrates: 6g | Protein: 7g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 19mg | Potassium: 148mg | Fiber: 3g | Sugar: 1g | Vitamin A: 287IU | Calcium: 128mg | Iron: 1mg
Want more delicious Keto Baked Goods, try our;
To make a larger batch of this Keto Scones recipe adjust the servings above.
