Description
These keto strawberry rhubarb scones are a low-carb, gluten-free treat that’s moist, flavorful, and perfect for brunch, snacks, or dessert.
Ingredients
Scale
- 1 cup sliced fresh or frozen rhubarb (thinly sliced)
- 1 cup sliced fresh strawberries
- 2 cups almond flour
- 2 tbsp coconut flour
- 1/2 cup granulated sugar substitute (monk fruit or erythritol blend preferred)
- 1/2 cup sour cream
- 2 large eggs (room temperature)
- 1/4 cup melted butter (cooled)
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup confectioners’ sugar substitute (for glaze)
- 1 tsp vanilla extract (for glaze)
- 3–4 tbsp heavy whipping cream (for glaze)
Instructions
- Preheat oven to 375°F and grease a 9-inch cast-iron skillet or cake pan.
- In a large mixing bowl, combine sweetener, melted butter, and eggs. Mix until smooth.
- Add sour cream and mix well until fully incorporated.
- Add almond flour, coconut flour, baking powder, and salt. Mix until a thick batter forms.
- Gently fold in sliced strawberries and rhubarb.
- Spread batter evenly into the greased pan and smooth the top.
- Bake for 25–35 minutes until edges are golden and a toothpick comes out clean.
- While cooling, make the glaze by mixing confectioners’ sugar substitute, vanilla extract, and heavy cream until smooth and drizzle-able.
- Once scones are completely cooled, drizzle glaze over the top and slice to serve.
Notes
- Use thinly sliced frozen rhubarb without defrosting for convenience.
- Do not overmix the batter to keep scones tender.
- If using Pyure sweetener, use only half the amount due to higher sweetness.
- Store scones in the fridge for up to 5 days or freeze (unglazed) for up to 3 weeks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 214
- Sugar: 0.8g
- Sodium: 68mg
- Fat: 18.7g
- Saturated Fat: 6.9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2.4g
- Protein: 6g
- Cholesterol: 75mg