Low Carb Strawberry Cinnamon Scones
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Introduction
Strawberries were on sale at The Fresh Market, which was reason enough — they are my favorite berry by far, and I wanted to make something with them.
Scones have fascinated me since the first one I had at a local coffee shop — the texture is unlike anything else in a bakery case. The technical definition is a small, lightly sweetened, biscuit-like cake, which undersells it a bit.
Why Cinnamon With Strawberry
If a strawberry were going to marry a spice, it would be cinnamon. They complement each other without either one taking over — provided you do not overdo the cinnamon, which is the one way to tip it.
The strawberries do something else too: they leave these a little more moist than a traditional scone, which was the goal rather than an accident.
Mix It, Do Not Blend It
This is the step worth slowing down for, because it is easy to get wrong and hard to undo.
The wet ingredients get whisked separately, then go into the dry ones and are mixed — not blended, not beaten. Then the strawberries are folded in last.
Eight clumps, patted into triangles about three-quarters of an inch thick.
The Glaze
Four things stirred together with a spatula: confectioners sweetener, cinnamon, nutmeg, and unsweetened almond milk. It makes exactly enough to drizzle all eight.
It goes on cooled scones, not warm ones.
You’ll find the full per-serving breakdown — calories, fat, fiber, protein, and net carbs — in the Nutrition Facts panel with the recipe below.
Low Carb Strawberry Cinnamon Scones
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 | |||
| 2 ¼ cups of almond flour, blanched | 180 | 1440 | ||
| ¼ cup of coconut flour | 15 | 120 | ||
| 2 tsp of cinnamon, ground | 1.5 | 12 | ||
| 2x large egg | 15 | 120 | ||
| ½ cup of coconut oil | 130 | 1040 | ||
| 1 tsp of vanilla extract | 1.5 | 12 | ||
| ¾ cup of strawberries | 4.59 | 36.75 | ||
| ½ tsp of cinnamon, ground | 0.38 | 3 | ||
| ¼ tsp of nutmeg, ground | 0.38 | 3 | ||
| 3 tsp of almond milk, unsweetened | 0.23 | 1.88 | ||
| 31g | 40% | 251g | 322% | |
| 2 ¼ cups of almond flour, blanched | 15.75 g | 126 g | ||
| ¼ cup of coconut flour | 0.5 g | 4 g | ||
| 2 tsp of cinnamon, ground | 0.01 g | 0.06 g | ||
| 2x large egg | 1 g | 8 g | ||
| ½ cup of coconut oil | 14 g | 112 g | ||
| ¾ cup of strawberries | 0.05 g | 0.38 g | ||
| ½ tsp of cinnamon, ground | 0 g | 0.02 g | ||
| ¼ tsp of nutmeg, ground | 0.03 g | 0.2 g | ||
| 3 tsp of almond milk, unsweetened | 0.02 g | 0.16 g | ||
| 15g | 75% | 120g | 601% | |
| 2 ¼ cups of almond flour, blanched | 1.12 g | 9 g | ||
| ¼ cup of coconut flour | 0.5 g | 4 g | ||
| 2 tsp of cinnamon, ground | 0 g | 0.02 g | ||
| 2x large egg | 0.38 g | 3 g | ||
| ½ cup of coconut oil | 13 g | 104 g | ||
| ¾ cup of strawberries | 0 g | 0.02 g | ||
| ½ tsp of cinnamon, ground | 0 g | 0.01 g | ||
| ¼ tsp of nutmeg, ground | 0.02 g | 0.15 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 53mg | 18% | 420mg | 140% | |
| 2x large egg | 52.5 mg | 420 mg | ||
| 330mg | 15% | 2670mg | 116% | |
| ¼ cup of coconut flour | 7 mg | 56 mg | ||
| 2 tsp of baking powder | 160 mg | 1280 mg | ||
| ½ tsp of salt | 147.5 mg | 1180 mg | ||
| 2x large egg | 17.5 mg | 140 mg | ||
| 1 tsp of vanilla extract | 0.05 mg | 0.4 mg | ||
| ¾ cup of strawberries | 0.19 mg | 1.5 mg | ||
| 3 tsp of almond milk, unsweetened | 1.33 mg | 10.63 mg | ||
| 30g | 11% | 243g | 88% | |
| 2 ¼ cups of almond flour, blanched | 6.75 g | 54 g | ||
| ¼ cup of coconut flour | 2 g | 16 g | ||
| ½ cup of besti monkfruit sweetener | 12 g | 96 g | ||
| 2 tsp of cinnamon, ground | 0.53 g | 4.2 g | ||
| 2x large egg | 0.25 g | 1.98 g | ||
| 1 tsp of vanilla extract | 0.06 g | 0.5 g | ||
| ¾ cup of strawberries | 1.1 g | 8.77 g | ||
| ½ cup of lakanto powdered monkfruit sweetener | 7.5 g | 60 g | ||
| ½ tsp of cinnamon, ground | 0.13 g | 1.05 g | ||
| ¼ tsp of nutmeg, ground | 0.03 g | 0.28 g | ||
| 3 tsp of almond milk, unsweetened | 0.01 g | 0.06 g | ||
| 4g | 16% | 36g | 128% | |
| 2 ¼ cups of almond flour, blanched | 2.25 g | 18 g | ||
| ¼ cup of coconut flour | 1.5 g | 12 g | ||
| 2 tsp of cinnamon, ground | 0.35 g | 2.8 g | ||
| ¾ cup of strawberries | 0.28 g | 2.25 g | ||
| ½ tsp of cinnamon, ground | 0.09 g | 0.7 g | ||
| ¼ tsp of nutmeg, ground | 0.02 g | 0.13 g | ||
| 2g | 17g | |||
| 2 ¼ cups of almond flour, blanched | 1.12 g | 9 g | ||
| ¼ cup of coconut flour | 0.25 g | 2 g | ||
| 2 tsp of cinnamon, ground | 0.03 g | 0.2 g | ||
| 1 tsp of vanilla extract | 0.06 g | 0.5 g | ||
| ¾ cup of strawberries | 0.69 g | 5.55 g | ||
| ½ tsp of cinnamon, ground | 0.01 g | 0.05 g | ||
| ¼ tsp of nutmeg, ground | 0 g | 0.03 g | ||
| 8g | 60g | |||
| ½ cup of lakanto powdered monkfruit sweetener | 7.5 g | 60 g | ||
| 12g | 96g | |||
| ½ cup of besti monkfruit sweetener | 12 g | 96 g | ||
| 6g | 51g | |||
| 2 ¼ cups of almond flour, blanched | 4.5 g | 36 g | ||
| ¼ cup of coconut flour | 0.5 g | 4 g | ||
| 2 tsp of cinnamon, ground | 0.18 g | 1.4 g | ||
| 2x large egg | 0.25 g | 1.98 g | ||
| 1 tsp of vanilla extract | 0.06 g | 0.5 g | ||
| ¾ cup of strawberries | 0.82 g | 6.53 g | ||
| ½ tsp of cinnamon, ground | 0.04 g | 0.35 g | ||
| ¼ tsp of nutmeg, ground | 0.02 g | 0.15 g | ||
| 3 tsp of almond milk, unsweetened | 0.01 g | 0.06 g | ||
| 9g | 18% | 71g | 142% | |
| 2 ¼ cups of almond flour, blanched | 6.75 g | 54 g | ||
| ¼ cup of coconut flour | 0.5 g | 4 g | ||
| 2 tsp of cinnamon, ground | 0.03 g | 0.2 g | ||
| 2x large egg | 1.5 g | 12 g | ||
| ¾ cup of strawberries | 0.09 g | 0.75 g | ||
| ½ tsp of cinnamon, ground | 0.01 g | 0.05 g | ||
| ¼ tsp of nutmeg, ground | 0 g | 0.03 g | ||
| 3 tsp of almond milk, unsweetened | 0.01 g | 0.06 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them 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.
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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.
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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!
A Weekend Breakfast, With Something Hot
This is a weekend-breakfast or brunch-with-people scone, next to a hot cup of coffee, tea or cocoa. That is what it was made for.
They are also better the next day. We keep them in an airtight container in the fridge, and I liked them even more after a night in there.
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Enjoy!
Updated — September 10, 2026: We removed a step-by-step section that repeated the recipe card, kept the one step that is easy to get wrong, and moved the serving and next-day notes below the recipe.
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.
