Ingredients:

  • 2 cups finely ground Almond Flour
  • 1/2 cup Coconut Flour
  • 1/2 cup plus 2 Tbsp Keto Granulated Sweetener (e.g., Erythritol/Monk Fruit blend)
  • 1 Tbsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 1 stick (8 Tbsp) frozen or very cold Unsalted Butter, cut into 1/2-inch cubes
  • 1 Tbsp Vanilla Bean Paste (or seeds scraped from 1 whole vanilla bean)
  • 1 large cold Egg
  • 1/2 cup cold Heavy Whipping Cream (plus 1 Tbsp for brushing)
  • For the Glaze:
  • 1/2 cup Keto Powdered Sweetener
  • 2–3 Tbsp Heavy Whipping Cream or Unsweetened Almond Milk
  • 1/2 tsp Vanilla Extract

Instructions:

  1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. Whisk together almond flour, coconut flour, keto sweetener, baking powder, and salt in the large mixing bowl.
  3. Add the frozen/very cold butter cubes to the dry ingredients. Using a pastry blender or your fingertips, quickly cut the butter into the flour mixture until it resembles coarse crumbs. Work quickly to prevent the butter from melting.
  4. In a small bowl, whisk together the cold egg, cold heavy cream, and vanilla bean paste/seeds.
  5. Pour the wet mixture into the dry ingredients. Mix until just combined using a rubber spatula, taking care not to overmix the dough.
  6. Turn the dough out onto a surface lightly dusted with almond flour. Gently pat the dough into a circle about 3/4-inch thick and 7-8 inches in diameter.
  7. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
  8. Transfer the wedges to the prepared baking sheet. Place the tray in the refrigerator or freezer for 30 minutes. This mandatory chilling step prevents spreading and ensures maximum lift.
  9. Brush the tops of the chilled scones lightly with the extra tablespoon of heavy cream. Bake for 18–22 minutes, or until the scones are golden brown and firm to the touch.
  10. Remove from the oven and transfer to a wire rack. Let cool for 10 minutes before glazing.
  11. Prepare the glaze by whisking the powdered keto sweetener, cream/milk, and vanilla extract until the mixture is smooth and thick but pourable.
  12. Drizzle the glaze generously over the warm scones. Allow the glaze to set for a few minutes before serving.