These keto strawberry cream scones are the answer to every low-carb brunch craving: crumbly, buttery wedges studded with fresh strawberries and finished with a vanilla cream glaze. Almond flour and coconut flour team up to mimic the tender crumb of a classic cream scone, while heavy cream does the heavy lifting so you never miss the sugar.
The trick is chilling the dough before baking and keeping your strawberries small and dry. That way the berries stay suspended in the dough instead of bleeding juice everywhere, and the scones hold their shape as they rise. Cooling them on a wire rack is not optional here, because steam trapped underneath turns a crisp bottom soggy in minutes.
Serve these warm with a smear of butter or a spoon of whipped cream, and pile extra fresh strawberries alongside for a bright, low-carb breakfast or afternoon tea that feels anything but diet food.
Why You'll Love This Recipe
About the Ingredients
2 cups (200g) super-fine blanched almond flour
Super-fine almond flour gives the lightest crumb; coarse almond meal makes these dense and gritty. If you only have almond meal, pulse it in a food processor for 20 seconds first.
1/3 cup (40g) coconut flour
Coconut flour is very thirsty and is what keeps these scones from spreading. Do not swap it for more almond flour or the dough will turn slack; a gluten-free all-purpose blend is the closest substitute at the same weight.
1/3 cup (65g) granulated erythritol-monk fruit blend
A 1:1 erythritol blend measures like sugar and browns nicely. If your blend is twice as sweet, use half the amount and taste the dough before baking.
2 teaspoons baking powder
Check the date, since older baking powder loses lift and your scones will bake flat. Use aluminum-free baking powder for the cleanest flavor.
1/4 teaspoon fine sea salt
Salt sharpens the sweetness and the berry flavor. Fine sea salt dissolves evenly; if using kosher salt, use a slightly heaping 1/4 teaspoon.
1/2 cup (120ml) cold heavy cream, plus 2 tablespoons for brushing
Keep the cream in the fridge until the moment you pour it. For a dairy-free version, full-fat canned coconut cream works, but chill it overnight so it stays thick.
1 large egg, cold
The egg adds structure that low-carb flours lack. Pull it straight from the fridge; a warm egg makes the dough greasy and harder to shape.
1 1/2 teaspoons vanilla extract
Real vanilla extract beats imitation here because there is no sugar to mask harsh notes. Vanilla bean paste adds lovely flecks if you have it.
3/4 cup (90g) fresh strawberries, hulled and diced small
Dice the berries to about 1/4 inch and pat them dry on paper towels so they do not weep into the dough. Frozen berries work if thawed and blotted well, but fresh gives the best texture.
1/4 cup (30g) powdered erythritol, for the glaze
Blitz granulated erythritol in a blender until powdery for a smooth glaze. Store-bought powdered monk fruit blend is a fine shortcut and dissolves faster.
2 tablespoons heavy cream, for the glaze
Add this a teaspoon at a time until the glaze ribbons off the spoon. Leftover glaze keeps in the fridge for a week and loosens with a drop of water.
Tips & Tricks
Keep the dough cold
Chill the shaped wedges for 15 minutes before baking so the butter and cream stay firm and the scones rise tall instead of spreading.
Dry your berries
Pat diced strawberries thoroughly with paper towels; wet berries release juice that turns the crumb gummy and purple.
Weigh your flours
Coconut flour especially varies wildly by scoop, so use a kitchen scale for consistent results every batch.
Cool on the rack
Move scones to a wire rack within 2 minutes of leaving the oven so trapped steam does not soften the bottoms.
Pro Tips
Step-by-Step Instructions
1. Preheat and prep
Preheat the oven to 375F (190C) and line a baking sheet with parchment paper. Set a wire rack nearby for cooling later.
2. Whisk the dry mix
In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt until no lumps remain, about 30 seconds.
3. Cut in the cold fat
Add the cold cubed butter or cream cheese if using and rub it into the dry mix with your fingertips until it looks like coarse sand with a few pea-sized bits, about 2 minutes.
4. Add the wet ingredients
Whisk the cold heavy cream, egg, and vanilla in a small bowl, then pour into the dry mix and stir with a spatula until a shaggy dough just forms, about 20 strokes. Do not overmix.
5. Fold in strawberries
Gently fold in the diced strawberries with a spatula, just until distributed, about 5 folds. Overworking the dough crushes the berries and tints everything pink.
6. Shape the wedges
Turn the dough onto the parchment and pat into a 7-inch (18cm) round about 1 inch (2.5cm) thick. Cut into 8 wedges with a sharp knife, then separate them by 1 inch (2.5cm) on the sheet.
7. Chill and brush
Chill the tray in the freezer for 15 minutes while the oven finishes heating. Brush the tops with the remaining 2 tablespoons of cream, being careful not to drag the dough.
8. Bake until golden
Bake at 375F (190C) for 18 to 22 minutes, until the tops are golden brown and the centers read 200F (93C) on an instant-read thermometer. Edges should look set, not wet.
9. Cool on the wire rack
Slide the scones onto the wire rack and cool for 15 minutes. Whisk the powdered erythritol with cream and drizzle over the cooled scones, then top with fresh strawberries.
Delicious Variations
Lemon Poppy Seed
Add 1 tablespoon lemon zest and 1 teaspoon poppy seeds to the dry mix and swap the vanilla glaze for a lemon juice glaze.
Chocolate Berry
Fold in 1/4 cup sugar-free dark chocolate chips with the strawberries for a chocolate-dipped berry flavor.
Blueberry Almond
Replace the strawberries with wild blueberries and sprinkle sliced almonds over the cream-brushed tops before baking.
How to Store Keto Strawberry Cream Scones on a Wire Rack with Strawberries
Refrigerator
Store in an airtight container at room temperature for 2 days or refrigerated for up to 5 days; reheat briefly to soften.
Freezer
Wrap cooled, unglazed scones individually in plastic and freeze up to 2 months; thaw at room temperature for 1 hour before glazing.
Reheating
Warm in a 300F (150C) oven for 5 to 7 minutes, or microwave for 15 seconds, to bring back the just-baked texture.
Frequently Asked Questions
Q: Can I make keto scones without almond flour?
Yes, but you need a different flour blend, not a straight swap. Use 1 1/2 cups sunflower seed flour plus 1/3 cup coconut flour, and add 1/2 teaspoon baking soda to offset the reaction with the seed flour.
Q: Why did my keto scones spread in the oven?
Your dough was too warm or too wet. Chill the shaped wedges for 15 minutes and add coconut flour a tablespoon at a time until the dough holds a soft, non-sticky shape.
Q: How many net carbs are in one keto strawberry scone?
Each scone has roughly 3g net carbs when you subtract the fiber and sugar alcohols from the total carbs. The glaze adds less than 1g per scone if you use powdered erythritol.
Q: Can I use frozen strawberries in keto scones?
Yes, but thaw them fully and blot away the excess juice first. Frozen berries hold more water, so add an extra tablespoon of coconut flour to keep the dough firm.
Q: Do keto scones need xanthan gum?
No, this recipe does not need it because the egg and coconut flour provide enough binding. If you swap in a nut-free flour blend, add 1/2 teaspoon xanthan gum to prevent crumbling.
Bake a batch this weekend and watch these keto strawberry cream scones disappear before they even cool. Snap a photo on your wire rack, tag me, and let me know which variation you tried first.
Keto Strawberry Cream Scones on a Wire Rack with Strawberries
These keto strawberry cream scones bake up tender and buttery with juicy berries, ready on a wire rack in 35 minutes with just 3g net carbs each.
🧂 Ingredients
- 2 cups (200g) super-fine blanched almond flour
- 1/3 cup (40g) coconut flour
- 1/3 cup (65g) granulated erythritol-monk fruit blend
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup (120ml) cold heavy cream, plus 2 tablespoons for brushing
- 1 large egg, cold
- 1 1/2 teaspoons vanilla extract
- 3/4 cup (90g) fresh strawberries, hulled and diced small
- 1/4 cup (30g) powdered erythritol, for the glaze
- 2 tablespoons heavy cream, for the glaze
📋 Instructions
- 1Preheat and prep — Preheat the oven to 375F (190C) and line a baking sheet with parchment paper. Set a wire rack nearby for cooling later.
- 2Whisk the dry mix — In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt until no lumps remain, about 30 seconds.
- 3Cut in the cold fat — Add the cold cubed butter or cream cheese if using and rub it into the dry mix with your fingertips until it looks like coarse sand with a few pea-sized bits, about 2 minutes.
- 4Add the wet ingredients — Whisk the cold heavy cream, egg, and vanilla in a small bowl, then pour into the dry mix and stir with a spatula until a shaggy dough just forms, about 20 strokes. Do not overmix.
- 5Fold in strawberries — Gently fold in the diced strawberries with a spatula, just until distributed, about 5 folds. Overworking the dough crushes the berries and tints everything pink.
- 6Shape the wedges — Turn the dough onto the parchment and pat into a 7-inch (18cm) round about 1 inch (2.5cm) thick. Cut into 8 wedges with a sharp knife, then separate them by 1 inch (2.5cm) on the sheet.
- 7Chill and brush — Chill the tray in the freezer for 15 minutes while the oven finishes heating. Brush the tops with the remaining 2 tablespoons of cream, being careful not to drag the dough.
- 8Bake until golden — Bake at 375F (190C) for 18 to 22 minutes, until the tops are golden brown and the centers read 200F (93C) on an instant-read thermometer. Edges should look set, not wet.
- 9Cool on the wire rack — Slide the scones onto the wire rack and cool for 15 minutes. Whisk the powdered erythritol with cream and drizzle over the cooled scones, then top with fresh strawberries.
