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These delicious keto scones are baked to perfection and then drizzled with a lemon glaze for a scrumptious low-carb treat. Enjoy for dessert, Sunday brunch, or anything in between!
Are you craving a low-carb treat you can enjoy for dessert, Sunday brunch, or anything in between? These keto scones with lemon and chia seeds are only 4 net carbs each and pack in sweet, tangy flavor to satisfy your sweet tooth!
And you won’t believe how easy they are to make. To be honest, the hardest part is letting them fully cool before you glaze them and dive in… but the result is so worth it.
How to make keto scones with lemon and chia seeds
These scrumptious pastries come together in 10 simple steps. Ready to see how it’s done?
Step 1: Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
Step 2: In a large bowl, stir together the almond flour, coconut flour, sweetener, chia seeds, baking powder, and salt.
Step 3: Using a pastry cutter or two butter knives, cut the butter into the almond flour mixture until the largest piece of butter is roughly pea-sized.
Step 4: Using a sturdy spoon or spatula, stir the egg, cream, lemon zest, lemon juice, and vanilla extract into the almond flour mixture. Continue mixing until a slightly wet dough forms.
Step 5: Transfer the dough onto the prepared baking sheet. Using your hands, form it into a circle about 6 inches wide. Make sure the dough has even thickness.
Step 6: Cut the dough into 6 even wedges. Gently separate them on the baking sheet.
Step 7: Bake for 18-20 minutes or until the edges are just beginning to turn brown.
Step 8: Remove from the oven and allow the scones to cool on the pan for about 10 minutes. Next, transfer them to a wire rack to cool completely.
Step 9: Once the scones are cooled, prepare the glaze by mixing the Swerve powdered sweetener with the lemon juice.
Step 10: Spoon the glaze evenly over each cooled scone.
Now your scones are ready to enjoy! After one bite, you’ll be amazed how much they taste like traditional scones. No one will believe they’re low carb!
Are chia seeds keto-friendly?
Chia is a fantastic ingredient to incorporate into a keto diet. Almost all of their carbs come from fiber, which makes them extremely low in net carbs.
Plus, they’re an amazing source of plant-based protein. They also include antioxidants, important nutrients, and omega-3 fatty acids for an extra boost!
And who doesn’t love packing some healthy benefits into their baked goods? It’s just one more reason to feel great about biting into a delicious, low-carb, gluten-free scone.
Storage
If you find yourself with leftover scones, you can store them in an airtight container in the refrigerator for up to 3 days. The scones will be quite soft right after baking, but they firm up nicely in the fridge. You may find that you like the texture even better the next day.
You could also store them in the freezer for 3-4 months. When you’re ready to enjoy, let them thaw for a few hours in the fridge before digging in.
Other keto pastry recipes
It’s amazing how many baked goods you can make with keto-friendly ingredients! If you’re craving some low-carb, no-sugar-added pastries, I have tons of options for you. Here are a few of my favorite recipes I know you’ll love:
Looking for more ways to enjoy nutrient-dense chia seeds? Check out this round-up of my favorite healthy chia seed pudding recipes for tasty inspiration!
Once you’ve tried these scones, please don’t forget to let me know how you liked them and rate the recipe in the comments below!
Keto Scones with Lemon and Chia Seeds
Ingredients
- 2 cups almond flour
- ⅓ cup coconut flour
- ¼ cup granulated monk fruit sweetener
- 1 tablespoon chia seeds
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup butter, (cold)
- 1 large egg
- ⅓ cup heavy cream
- zest of one lemon
- juice from one lemon, (divided)
- 1 teaspoon vanilla extract
- ½ cup Swerve powdered sweetener
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, stir together the almond flour, coconut flour, sweetener, chia seeds, baking powder, and salt.
- Using a pastry cutter or two butter knives, cut the butter into the almond flour mixture until the largest piece of butter is roughly pea-sized.
- Using a sturdy spoon or spatula, stir the egg, cream, lemon zest, lemon juice, and vanilla extract into the almond flour mixture. Continue mixing until a slightly-wet dough forms.
- Transfer the dough onto the prepared baking sheet. Using your hands, form it into a circle about 6 inches wide. Make sure the dough has even thickness.
- Cut the dough into 6 even wedges. Gently separate them on the baking sheet.
- Bake for 18-20 minutes or until the edges are just beginning to turn brown.
- Remove from the oven and allow the scones to cool on the pan for about 10 minutes. Next, transfer them to a wire rack to cool completely.
- Once the scones are cooled, prepare the glaze by mixing the Swerve powdered sweetener with the lemon juice.
- Spoon the glaze evenly over each cooled scone.
April
This recipe is amazing. I am doing keto, but don’t like most sweeteners so I used allulose. It tastes delicious. I brought some for my coworkers and they enjoyed it too. Will make again soon.
Pravin
Hello, Christel! This recipe was fantastic! I began dieting owing to health concerns, and it has only been one month since I have been eating veggies day and night.
But I get sugar cravings and have to restrain myself from eating anything sugary every day.
Now that I’ve discovered your super-easy and highly healthy recipe, I’m excited to bake these Keto Scones. THANKS for the recipe!