These Keto Scones are light and fluffy inside, and feature the classic strawberry chocolate flavor pairing! They whip up in just 30 minutes and are great for breakfast on-the-go.
It’s back-to-school season, which means easy weeknight dinners, packed school lunches (that are both healthy and something the kids will actually eat), and nutritious grab-and-go breakfasts! These Keto Scones with Strawberries and Chocolate are a fun change from more traditional breakfast choices like yogurt, muffins, and eggs.
These scones are just sweet enough without being too sweet. The fresh strawberries add bursts of sweet/tart flavor, which is a good complement to rich chocolate. These scones are aromatic with vanilla and almond (don’t skip the almond extract here!). They’re sure to be a crowd-pleaser in your home.
And bonus, these scones can serve double duty as dessert!
Pro Tip: Reheat a scone (see the Notes below the recipe for reheating instructions), split it in half, top with a dollop of fresh whipped cream, and revel in a delicious keto-friendly dessert.
The first time I made keto scones was completely an accident. I was trying to develop a keto cookies recipe! But sometimes that’s how recipe development goes. One recipe’s failure leads to another’s success. I can’t complain because I got a delicious scone recipe out of it.
Just like regular scones (aka, scones made with all-purpose wheat flour), these scones are golden and slightly crisp outside and fluffy inside.
Pro Tip: If you’re looking for a savory keto biscuit recipe, check out my Low Carb Biscuits on An Edible Mosaic.
Keto Scones Ingredients
- Almond flour
- Baking powder
- Stevia/erythritol blend
- Unsalted butter, chilled
- Cream cheese
- Pure vanilla extract
- Pure almond extract
- Fresh strawberries
- Stevia-sweetened semi-sweet chocolate chips
- Granulated erythritol
Pro Tip: If chocolate + strawberries aren’t your thing, play with the add-ins here! I also like these with unsweetened coconut flakes + pecans.
The method I use to make keto scones is very similar to how I make regular scones; and it’s very easy!
- Whisk together the dry ingredients.
- Cut in the butter until it looks like coarse meal.
- Cut in the cream cheese, and then mix in any liquid ingredients the recipe calls for.
- Fold in any add-ins (such as chocolate and strawberries).
Pro Tip: When you cut the butter into the dry ingredients until it looks like “coarse meal”, that just means until the mixture is crumbly, sort-of like a crumble topping. The dough should be a bit lumpy, and there should be some larger pieces of butter about the size of peas.
More Low Carb and Keto Easy Breakfast Recipes to Make Ahead:
- Banana Nut Keto Breakfast Cookies
- Almond Joy Keto Trail Mix (use it as granola)
- Keto Homemade White Bread (for toast!)
- Sugar Free Strawberry Jam (for topping toast!)
- Breakfast Egg Muffins
- Low Carb Pumpkin Spice Gluten Free Granola
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Keto Scones with Strawberries and Chocolate
- 1 1/4 cups almond flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 1g packets stevia/erythritol blend
- 2 tablespoons unsalted butter chilled and diced
- 1 oz cream cheese chilled and diced
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract or more vanilla extract
- 1 large egg lightly beaten
- 1/4 cup fresh strawberries chopped small
- 3 tablespoons stevia-sweetened semi-sweet chocolate chips
- 1 teaspoon granulated erythritol for the tops
- Preheat the oven to 350F; line a large baking sheet with parchment paper or a silpat liner.
- Whisk together the almond flour, baking powder, salt, and stevia/erythritol packets in a large bowl. Cut in the butter with a fork until it looks like coarse meal, and then cut in the cream cheese until combined. Whisk together the vanilla extract, almond extract, and egg in a small bowl, and then use a fork to mix this into the almond flour mixture until well-combined. Fold in the strawberries and chocolate chips.
- Divide the dough into 4 equal portions and scoop each onto the prepared baking sheet. Sprinkle the granulated erythritol on top. Bake until golden on bottom, about 20 to 22 minutes.
- Serve warm or at room temperature.
- Store refrigerated for up to 3 days.
- Net Carbs: 7g per serving
- When you cut the butter into the dry ingredients until it looks like "coarse meal", that just means until the mixture is crumbly, sort-of like a crumble topping. The dough should be a bit lumpy, and there should be some larger pieces of butter about the size of peas.
- After adding the liquid ingredients don't overwork the dough or it can become gummy, and your scones will be dense instead of fluffy.
- If chocolate + strawberries aren't your thing, play with the add-ins here! I also like these with unsweetened coconut flakes + pecans.
- I prefer to eat these scones warm. After the first day, I like to reheat these in a 350F oven until warm, about 8 minutes.
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