Keto Strawberry Rhubarb Scones That Taste Good (Yes, Even Without Sugar)

I don’t know who needs to hear this, but keto baking doesn’t have to taste like regret and cardboard. If you’ve ever bit into a so-called “low carb scone” and immediately chased it with a gallon of water, you’re not alone. Most of them suck. But not this one.

This recipe’s been through more testing than my patience during a juice cleanse. I’ve tweaked it, tested it, and force-fed it to people who don’t even do keto. And guess what? They went back for seconds.

So if you’ve got strawberries, rhubarb, and 45 minutes, I got you. We’re making keto strawberry rhubarb scones that are crumbly, soft inside, a bit tangy, and not dry as chalk.

Why These Scones Hit Different

Most keto baked stuff is either too eggy, too dense, or just weird. Here’s what makes these ones work:

• Almond flour + coconut flour combo. Keeps it from turning into a greasy brick.
• Cold butter. Don’t mess this up. Room temp butter ruins scones.
• Real fruit. No fake flavors. Strawberries and rhubarb, fresh or frozen, but real.
• Just enough sweetness. Not like licking an artificial sweetener packet.

The Texture

Let’s talk mouthfeel. A good scone should break apart when you bite it. Crumbly edges, soft center, no slime, no sponge cake vibes. These do that. Keto or not.

What You’ll Need 

Dry Ingredients:

• 1 and 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup granulated sweetener (erythritol or allulose – whatever doesn’t wreck your gut)
• 1 tablespoon baking powder
• Pinch of salt

Cold stuff:

• 1/2 cup butter (unsalted, cold, diced into tiny pieces)

Wet:

• 2 large eggs
• 1/4 cup heavy cream or full-fat coconut milk
• 1 teaspoon vanilla extract

Extra Ingredients:

• 1/2 cup diced strawberries (fresh or frozen, chopped small)
• 1/2 cup chopped rhubarb (peeled if the skin’s thick or stringy)

Optional glaze (but worth it):

• 1/4 cup powdered sweetener
• 1 tablespoon heavy cream or almond milk

Let’s Bake This Keto Strawberry Rhubarb Scones

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper so nothing sticks.

Step 1: Mix the dry stuff

In a big bowl, mix the almond flour, coconut flour, sweetener, baking powder, and salt. Get it all combined before you add anything else.

Step 2: Add the butter

This part matters. Use your fingers, a pastry cutter, or two forks. Cut the cold butter into the flour until it looks like coarse crumbs. You want little butter bits scattered through the mix. That’s what makes it flaky.

Hot tip: If your kitchen’s warm, pop the bowl in the fridge for five minutes after this step. Warm butter = sad, flat scones.

Step 3: Add wet stuff

Crack the eggs into a separate bowl. Beat lightly, then stir in the heavy cream and vanilla. Pour that into the flour mixture.

Don’t overmix. You’re just bringing it together until it’s a soft dough.

Step 4: Fold in fruit

Toss in the strawberries and rhubarb. Mix gently so they don’t get smashed. If the dough gets too sticky, add a teaspoon of coconut flour.

If it’s too dry and crumbly, a splash of cream helps.

Step 5: Shape it

Dust your hands with almond flour. Scoop the dough into a rough ball. Flatten it gently into a circle on the parchment-lined sheet, about 1 inch thick.

Cut it like a pizza – 8 triangles. Pull the slices apart a little so they’ve got room to spread.

Step 6: Bake

Pop them in the oven for 22 to 25 minutes. They should look golden on the edges and feel firm if you tap the top.

Let them cool on the tray for 10 minutes before moving. They’ll set more as they cool.

Want the Glaze?

Mix powdered sweetener with cream until smooth. Drizzle with a spoon once the scones are fully cool. If you do it too early, it just melts off.

 What Can Go Wrong?

Here’s where most folks mess it up:

• Using warm butter. Can’t say this enough. Keep it cold or they won’t rise right.
• Overworking the dough. This ain’t pizza. Less mixing = better texture.
• Skipping the parchment. These can stick bad without it.
• Trying to cut back the fat. Don’t. Keto baking needs fat to taste good and hold together.

Make this Strawberry Rhubarb Scones Fit Your Taste

These aren’t just for spring. You can swap the fruit depending on what you’ve got:

• Blackberries + lemon zest = also good
• Blueberries + cinnamon = total vibe
• No fruit, just dark chocolate chips = yep, still works

If you want them sweeter, up the sweetener to 1/3 cup. If you like things more tart, add a squeeze of lemon juice to the dough or glaze.

Can You Freeze These?

Absolutely. Let them cool, wrap them tight, and freeze. Reheat in the oven at 300°F for about 10 minutes. They’ll taste fresh-baked.

Pro move: Make a double batch and freeze half. You’ll thank yourself when you’re standing in the kitchen at 7am wondering what to eat besides eggs again.

Nutrition Info (roughly per scone, no glaze)

• Calories: 230
• Fat: 20g
• Net Carbs: ~4g
• Protein: 6g

Here is What You Need To Know 

If you’ve ever tried to quit sugar and felt like your taste buds filed a complaint with HR, you’ll know how hard it is to find something that feels like a real treat.

These scones do it. Not fake-sweet. Not weird-textured. They’ve got the tart rhubarb bite, the soft strawberries, and just enough crisp on the outside to make you feel like you’re not missing out.

Even my non-keto friend who lives on bagels said, “Wait… these are actually good?”

That’s the win right there.

Bonus: Make them Ahead

These scones are perfect for batch prepping. You can:

• Mix the dough and chill it overnight, then bake fresh in the morning.
• Bake ahead and store in an airtight container for 2–3 days (fridge is best if your house is warm).
• Freeze, like I said earlier. Wrapped in foil or a zip bag, they’ll keep for a month.

If you’ve been burned by bad keto bakes before, don’t let that keep you from giving these a shot. They’re quick, easy, and don’t require 20 weird ingredients you have to order online.

Make these once, and they’ll go in your regular breakfast rotation.

Want something that feels like bakery-level comfort without blowing your carbs? These scones are it.

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