I have to admit something. I am addicted to City Brew’s Cinnamon Scones. So bad that sometimes I go through the drive through just for a scone. I don’t even order a coffee. It’s so lame. And for those of you who don’t know, City Brew is a local coffee shop who just so happens to sell the best cinnamon scones EVER.
My husband has been following the Keto diet for about 6 months now, and his results have been amazing. The hardest part about this diet, in my opinion, is the lack of sweet treats available. I don’t routinely follow this diet, but I certainly do enjoy a guilt free scone every now and then.
A week or so ago I started thinking about how guilty I feel when I eat one and how bloated and miserable they make me. And then I thought, what if there was a cinnamon scone that was basically guilt free?
My husband has been following the Keto diet for about 6 months now, and his results have been amazing. The hardest part about this diet, in my opinion, is the lack of sweet treats available. I don’t routinely follow this diet, but I certainly do enjoy a guilt free scone every now and then. so I took to Pinterest for some Keto Cinnamon Scone inspiration. I wasn’t super impressed with what I was finding, so, with a generic keto scone recipe as my guide, I built a recipe that worked for me. My favorite part of this recipe is that it includes protein powder, so I feel like it’s actually providing my body with something beneficial instead of just satisfying my addiction. If you don’t have protein powder at home, and don’t necessarily want to commit to buying a large container, you can just replace the protein powder with almond flour.
Keto Cinnamon Scones
1 1/4 c almond flour
1 c coconut flour
1/4 c Protein Powder – I used this one
1/2 c Granulated Swerve
1/3 c butter
2 t cinnamon
1 t cream of tartar
1/2 t nutmeg
1/2 t baking soda
1/2 t vanilla
1/2 t salt
- Preheat oven to 350°F and line a cookie sheet with parchment paper.
- In a large bowl, mix dry ingredients together.
- Cut butter into the dry ingredients until a crumbly mixture forms.
- In a small bowl, mix eggs and vanilla.
- Stir wet ingredients into the dry ingredients and mix until well combined.
- Transfer dough to the parchment paper and form an 8 inch circle (about 1/2-3/4 of an inch thick).
- Cut into triangle wedges and place them evenly apart on the parchment paper.
- Bake for 20-25 minutes or until golden brown on the edges.
Optional Glaze: (definitely takes them up a notch and makes them not so dry)
1/2 c Confectioners Swerve
1-2 T heavy whipping cream
- Mix ingredients together until a glaze consistency is formed.
- Use a spoon to drizzle the glaze over the warm scones and allow them to set before enjoying.