Low Carb Strawberry Cinnamon Scones
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Introduction
Tasty low carb strawberry cinnamon scones, topped with a warm cinnamon glaze. You’ll love the sweetness of the cinnamon and juiciness of the strawberries in these delicious scones!
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Low Carb Strawberry Cinnamon Scones
Over the weekend we headed over to The Fresh Market and grabbed some strawberries since they were on sale. I don’t know about you, but strawberries are my favorite berry by far! Of course strawberries are super good by themselves, but I wanted to make something with them. 🙂
Cue, these scones! Scones have always fascinated me since trying one at a local coffee shop a couple years ago. The texture is different and they’re basically defined as a small, lightly sweetened, biscuit like cake.
There are many kinds of scones: blueberry, lemon, raisin, and cherry. Or, even savory such as ham and cheese, smoked salmon and dill, sun-dried tomato, and more! YUM! The possibilities are endless, I’m telling ya. These strawberry cinnamon scones are perfect for a weekend breakfast or brunch with, you guessed it, a nice hot cup of coffee, tea, or cocoa.
Strawberry and Cinnamon
I knew strawberries would give these scones a perfect texture and leave it a little more moist than a traditional scone, which is what I wanted. It was perfect! Ok but why cinnamon? Well, why not? Kidding! If a strawberry was to marry a spice, that spice would be cinnamon. The fresh strawberries and the cinnamon absolutely complement each other and I have found that neither overpowers the other. Just don’t overdo the cinnamon and you’ll be more than okay.
How To Make Low Carb Strawberry Cinnamon Scones
These were so easy to put together from beginning to end.
Whisk together all dry ingredients.
Then in a separate bowl, you will melt the coconut oil and mix together the rest of the wet ingredients. Do NOT blend!
You’ll see the dry and wet ingredients finally combined. Afterwards, fold in the strawberries.
Finally, form the scones and drop them onto your parchment-lined baking sheet. The dough should be divided into 8 large clumps and formed into a triangular shape, about 3/4 inch tall.
Ta-daa!
Scone Glaze
The glaze for these scones couldn’t have been more amazing! This glaze is the easiest ever to make and the scone looked and tasted poppin’. With a spatula, all I did was mix together confectioners sweetener (we used this), cinnamon, nutmeg, and unsweetened almond milk. It’s enough to drizzle 8 scones and it is ohhhh sooo tasty!
Nutrition (per scone, with glaze) Makes 8 scones
You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.
Click HERE To Pin Low Carb Strawberry Cinnamon Scones
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Ingredients
Scones
- 2 ¼ cups almond flour, blanched
- ¼ cup coconut flour
- ½ cup besti monkfruit sweetener
- 2 tsp cinnamon, ground
- 2 tsp baking powder
- ½ tsp salt
- 2x large egg
- ½ cup coconut oil, melted
- ½ tsp liquid stevia
- 1 tsp vanilla extract
- ¾ cup strawberries, chopped
Scone Glaze
- ½ cup lakanto powdered monkfruit sweetener
- ½ tsp cinnamon, ground
- ¼ tsp nutmeg, ground
- 3 tsp almond milk, unsweetened
Nutrition Facts
8 servings per recipe| Per Serving 350 | Per Recipe 2790 | |||
| 18 servings of almond flour, blanched (2 ¼ cups) @ 80 each | 180 | 1440 | ||
| 2 servings of coconut flour (¼ cup) @ 60 each | 15 | 120 | ||
| 2 servings of cinnamon, ground (2 tsp) @ 6 each | 1.5 | 12 | ||
| 2 servings of large egg (2 x) @ 60 each | 15 | 120 | ||
| 8 servings of coconut oil (½ cup) @ 130 each | 130 | 1040 | ||
| 1 serving of vanilla extract (1 tsp) @ 12 each | 1.5 | 12 | ||
| ¾ serving of strawberries (¾ cup) @ 49 each | 4.59 | 36.75 | ||
| ½ serving of cinnamon, ground (½ tsp) @ 6 each | 0.38 | 3 | ||
| ¼ serving of nutmeg, ground (¼ tsp) @ 12 each | 0.38 | 3 | ||
| ⅒ serving of almond milk, unsweetened (3 tsp) @ 30 each | 0.23 | 1.88 | ||
| 31g | 40% | 251g | 322% | |
| 18 servings of almond flour, blanched (2 ¼ cups) @ 7 g each | 15.75 g | 126 g | ||
| 2 servings of coconut flour (¼ cup) @ 2 g each | 0.5 g | 4 g | ||
| 2 servings of cinnamon, ground (2 tsp) @ 0.03 g each | 0.01 g | 0.06 g | ||
| 2 servings of large egg (2 x) @ 4 g each | 1 g | 8 g | ||
| 8 servings of coconut oil (½ cup) @ 14 g each | 14 g | 112 g | ||
| ¾ serving of strawberries (¾ cup) @ 0.5 g each | 0.05 g | 0.38 g | ||
| ½ serving of cinnamon, ground (½ tsp) @ 0.03 g each | 0 g | 0.02 g | ||
| ¼ serving of nutmeg, ground (¼ tsp) @ 0.8 g each | 0.03 g | 0.2 g | ||
| ⅒ serving of almond milk, unsweetened (3 tsp) @ 2.5 g each | 0.02 g | 0.16 g | ||
| 15g | 75% | 120g | 601% | |
| 18 servings of almond flour, blanched (2 ¼ cups) @ 0.5 g each | 1.12 g | 9 g | ||
| 2 servings of coconut flour (¼ cup) @ 2 g each | 0.5 g | 4 g | ||
| 2 servings of cinnamon, ground (2 tsp) @ 0.01 g each | 0 g | 0.02 g | ||
| 2 servings of large egg (2 x) @ 1.5 g each | 0.38 g | 3 g | ||
| 8 servings of coconut oil (½ cup) @ 13 g each | 13 g | 104 g | ||
| ¾ serving of strawberries (¾ cup) @ 0.02 g each | 0 g | 0.02 g | ||
| ½ serving of cinnamon, ground (½ tsp) @ 0.01 g each | 0 g | 0.01 g | ||
| ¼ serving of nutmeg, ground (¼ tsp) @ 0.6 g each | 0.02 g | 0.15 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 53mg | 18% | 420mg | 140% | |
| 2 servings of large egg (2 x) @ 210 mg each | 52.5 mg | 420 mg | ||
| 330mg | 15% | 2670mg | 116% | |
| 2 servings of coconut flour (¼ cup) @ 28 mg each | 7 mg | 56 mg | ||
| 8 servings of baking powder (2 tsp) @ 160 mg each | 160 mg | 1280 mg | ||
| 2 servings of salt (½ tsp) @ 590 mg each | 147.5 mg | 1180 mg | ||
| 2 servings of large egg (2 x) @ 70 mg each | 17.5 mg | 140 mg | ||
| 1 serving of vanilla extract (1 tsp) @ 0.4 mg each | 0.05 mg | 0.4 mg | ||
| ¾ serving of strawberries (¾ cup) @ 2 mg each | 0.19 mg | 1.5 mg | ||
| ⅒ serving of almond milk, unsweetened (3 tsp) @ 170 mg each | 1.33 mg | 10.63 mg | ||
| 30g | 11% | 243g | 88% | |
| 18 servings of almond flour, blanched (2 ¼ cups) @ 3 g each | 6.75 g | 54 g | ||
| 2 servings of coconut flour (¼ cup) @ 8 g each | 2 g | 16 g | ||
| 24 servings of besti monkfruit sweetener (½ cup) @ 4 g each | 12 g | 96 g | ||
| 2 servings of cinnamon, ground (2 tsp) @ 2.1 g each | 0.53 g | 4.2 g | ||
| 2 servings of large egg (2 x) @ 0.99 g each | 0.25 g | 1.98 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.06 g | 0.5 g | ||
| ¾ serving of strawberries (¾ cup) @ 11.7 g each | 1.1 g | 8.77 g | ||
| 2 servings of lakanto powdered monkfruit sweetener (½ cup) @ 30 g each | 7.5 g | 60 g | ||
| ½ serving of cinnamon, ground (½ tsp) @ 2.1 g each | 0.13 g | 1.05 g | ||
| ¼ serving of nutmeg, ground (¼ tsp) @ 1.1 g each | 0.03 g | 0.28 g | ||
| ⅒ serving of almond milk, unsweetened (3 tsp) @ 1 g each | 0.01 g | 0.06 g | ||
| 4g | 16% | 36g | 128% | |
| 18 servings of almond flour, blanched (2 ¼ cups) @ 1 g each | 2.25 g | 18 g | ||
| 2 servings of coconut flour (¼ cup) @ 6 g each | 1.5 g | 12 g | ||
| 2 servings of cinnamon, ground (2 tsp) @ 1.4 g each | 0.35 g | 2.8 g | ||
| ¾ serving of strawberries (¾ cup) @ 3 g each | 0.28 g | 2.25 g | ||
| ½ serving of cinnamon, ground (½ tsp) @ 1.4 g each | 0.09 g | 0.7 g | ||
| ¼ serving of nutmeg, ground (¼ tsp) @ 0.5 g each | 0.02 g | 0.13 g | ||
| 2g | 17g | |||
| 18 servings of almond flour, blanched (2 ¼ cups) @ 0.5 g each | 1.12 g | 9 g | ||
| 2 servings of coconut flour (¼ cup) @ 1 g each | 0.25 g | 2 g | ||
| 2 servings of cinnamon, ground (2 tsp) @ 0.1 g each | 0.03 g | 0.2 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.06 g | 0.5 g | ||
| ¾ serving of strawberries (¾ cup) @ 7.4 g each | 0.69 g | 5.55 g | ||
| ½ serving of cinnamon, ground (½ tsp) @ 0.1 g each | 0.01 g | 0.05 g | ||
| ¼ serving of nutmeg, ground (¼ tsp) @ 0.1 g each | 0 g | 0.03 g | ||
| 19g | 156g | |||
| 24 servings of besti monkfruit sweetener (½ cup) @ 4 g each | 12 g | 96 g | ||
| 2 servings of lakanto powdered monkfruit sweetener (½ cup) @ 30 g each | 7.5 g | 60 g | ||
| 6g | 51g | |||
| 18 servings of almond flour, blanched (2 ¼ cups) @ 2 g each | 4.5 g | 36 g | ||
| 2 servings of coconut flour (¼ cup) @ 2 g each | 0.5 g | 4 g | ||
| 2 servings of cinnamon, ground (2 tsp) @ 0.7 g each | 0.18 g | 1.4 g | ||
| 2 servings of large egg (2 x) @ 0.99 g each | 0.25 g | 1.98 g | ||
| 1 serving of vanilla extract (1 tsp) @ 0.5 g each | 0.06 g | 0.5 g | ||
| ¾ serving of strawberries (¾ cup) @ 8.7 g each | 0.82 g | 6.53 g | ||
| ½ serving of cinnamon, ground (½ tsp) @ 0.7 g each | 0.04 g | 0.35 g | ||
| ¼ serving of nutmeg, ground (¼ tsp) @ 0.6 g each | 0.02 g | 0.15 g | ||
| ⅒ serving of almond milk, unsweetened (3 tsp) @ 1 g each | 0.01 g | 0.06 g | ||
| 9g | 18% | 71g | 142% | |
| 18 servings of almond flour, blanched (2 ¼ cups) @ 3 g each | 6.75 g | 54 g | ||
| 2 servings of coconut flour (¼ cup) @ 2 g each | 0.5 g | 4 g | ||
| 2 servings of cinnamon, ground (2 tsp) @ 0.1 g each | 0.03 g | 0.2 g | ||
| 2 servings of large egg (2 x) @ 6 g each | 1.5 g | 12 g | ||
| ¾ serving of strawberries (¾ cup) @ 1 g each | 0.09 g | 0.75 g | ||
| ½ serving of cinnamon, ground (½ tsp) @ 0.1 g each | 0.01 g | 0.05 g | ||
| ¼ serving of nutmeg, ground (¼ tsp) @ 0.1 g each | 0 g | 0.03 g | ||
| ⅒ serving of almond milk, unsweetened (3 tsp) @ 1 g each | 0.01 g | 0.06 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Preheat the oven
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
-
Mix the dry ingredients
Mix together the dry ingredients — almond flour, coconut flour, sweetener, cinnamon, baking powder, and salt.
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Whisk the wet ingredients
In a small bowl, whisk together the eggs, melted coconut oil, liquid stevia, and vanilla. Add to the dry ingredients and mix thoroughly — do not blend.
-
Fold in the strawberries
Fold in the chopped strawberries.
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Shape the scones
Divide the dough into eight large clumps on the lined baking sheets. Shape and pat each one into a triangle about 3/4 inch thick.
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Bake the scones
Bake for 22–25 minutes, until golden brown. Let cool on a cooling rack.
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Glaze the scones
Stir together the glaze ingredients — powdered sweetener, cinnamon, nutmeg, and almond milk — and drizzle over the cooled scones.
Notes
- We stored these in an airtight container in the fridge. I loved these even more after being refrigerated overnight!
Updated — August 23, 2026: The full step-by-step method is now on the page — every scone and glaze direction, plus the walkthrough that goes with the process photos.
Correction — August 23, 2026: The article's nutrition figures were out of date. Per-serving calories, fat, fiber, protein, and net carbs now come from the Nutrition Facts panel with the recipe, calculated from its ingredient list.
