Why are my keto scones dry or crumbly?

Too much coconut flour or not enough fat can make keto scones dry. Make sure you use cold butter, don’t overmix the dough, and measure your flours carefully. A little extra cream can help if the dough feels too dry.

Can I use frozen strawberries and rhubarb?

Yes, frozen fruit works great in these scones. Just use them straight from the freezer — no need to thaw. Thawing first can make the dough too wet and messy to shape.

How do I store keto scones to keep them fresh?

Store them in an airtight container in the fridge for up to 4 days, or freeze them for longer. Reheat in the oven at 300°F for about 8–10 minutes to bring back that fresh-baked texture.

Keto Strawberry Rhubarb Scones (Tastes Good Without Sugar)

Keto Strawberry Rhubarb Scones Recipe

Print Recipe

Soft, crumbly, low carb strawberry rhubarb scones made with almond and coconut flour. Real fruit flavor, easy to make, no sugar, and perfect for anyone on the keto diet or cutting carbs.

Author: Jane Summerfield
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 scones 1x
Category: Snacks
Method: Baking
Cuisine: American, Keto, Low-Carb

Ingredients

Scale

1 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup granulated sweetener (erythritol or allulose)
1 tablespoon baking powder
Pinch of salt
1/2 cup unsalted butter (cold, diced small)
2 large eggs
1/4 cup heavy cream (or full-fat coconut milk)
1 teaspoon vanilla extract
1/2 cup diced strawberries
1/2 cup chopped rhubarb

Optional glaze:

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mix almond flour, coconut flour, sweetener, baking powder, and salt.
Cut cold butter into the flour mixture using fingers or a pastry cutter until it looks like coarse crumbs.
In a separate bowl, beat eggs, then add cream and vanilla. Pour into the flour mix. Stir until a dough forms.
Gently fold in strawberries and rhubarb. If too sticky, add a little more coconut flour.
Form dough into a thick circle (about 1 inch thick) on the baking sheet. Cut into 8 triangles and separate slightly.
Bake 22–25 minutes until golden on the edges and firm on top.
Cool on the tray for 10 minutes.
Optional: Mix glaze ingredients and drizzle over cooled scones.

Notes

Don’t use warm butter. Cold butter gives you that nice crumb.
You can use frozen fruit, just don’t thaw it first.
Add lemon zest for extra flavor if you like a stronger tart bite.
These freeze great! Reheat at 300°F for 10 minutes.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Serving Size: 1 Scone
Calories: 230 Sugar: 2g Sodium: 160mg Fat: 20g Saturated Fat: 9g Unsaturated Fat: 10g Trans Fat: 0g Carbohydrates: 7g Fiber: 3g Net Carbs: 4g Protein: 6g Cholesterol: 65mg

Find it online: https://www.wellnesswarrior.org/keto-strawberry-rhubarb-scones/