Sweet, tender low-carb scones scented with cinnamon, studded with real apple, and finished with a drizzle of sugar-free caramel. Perfect for a cozy fall breakfast, snack, or coffee break — without the carb crash.
Why You’ll Love This Recipe
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True scone texture with a crisp edge and soft crumb
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Low in carbs and gluten-free friendly
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Real apple pieces for authentic flavor
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Easy, one-bowl dough with grated butter for flakiness
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Make-ahead friendly and freezer-friendly
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 1/4 cups (140 g) almond flour
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1/3 cup (60 g) brown sugar substitute (e.g., Swerve Brown)
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1/4 cup (30 g) coconut flour
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2 teaspoons baking powder
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/4 cup (57 g) butter, frozen for 30 minutes, then grated
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1 large egg
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2 tablespoons heavy whipping cream
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1/2 teaspoon vanilla extract
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1/2 cup (63 g) finely diced apple
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1/2 recipe sugar-free caramel sauce, for drizzling
directions
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Preheat oven to 325°F (165°C). Line a large baking sheet with a silicone mat and lightly grease.
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In a large bowl, whisk together almond flour, brown sugar substitute, coconut flour, baking powder, cinnamon, and salt.
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Grate the chilled butter on a box grater and toss into the dry ingredients until evenly distributed.
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Stir in the egg, heavy cream, and vanilla until a soft dough forms. Gently fold in the finely diced apple.
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Transfer dough to the prepared sheet and pat into a 7-inch round.
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Cut into 8 wedges, pressing straight down with a sharp knife. Carefully separate the wedges with a spatula so there’s space between them.
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Bake 20–25 minutes, until edges are golden brown and tops are set.
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Cool completely on the pan. Drizzle with sugar-free caramel sauce just before serving.
Servings and timing
Servings: 8 scones
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Nutrition (per scone): 244 kcal | 7.7 g carbs | 5.2 g protein | 19.5 g fat | 3.2 g fiber
Variations
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Maple-pecan: replace caramel drizzle with sugar-free maple syrup and add 1/3 cup chopped pecans to the dough
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Extra apple spice: add 1/4 teaspoon ground nutmeg or apple pie spice with the cinnamon
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Cinnamon “sugar” top: sprinkle a mixture of granular sweetener and cinnamon over scones before baking
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Glazed: whisk 1/3 cup powdered sweetener with 1–2 teaspoons heavy cream and a drop of vanilla; drizzle after cooling
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Dairy-free: use plant-based butter and coconut cream (results slightly softer)
storage/reheating
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Room temperature: store in an airtight container up to 24 hours
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Refrigerate: up to 5 days; warm before serving
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Freeze: wrap individually and freeze up to 2 months; thaw at room temp or overnight in the fridge
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Reheat: bake at 300°F (150°C) for 6–8 minutes or air-fry at 300°F (150°C) for 3–4 minutes to refresh texture
FAQs
Can I make these without coconut flour?
Coconut flour helps structure and absorb moisture. If omitting, increase almond flour slightly and expect a softer dough.
How small should I dice the apple?
Finely — about pea-sized — so the pieces distribute evenly and bake through.
Will fresh caramel work if it isn’t sugar-free?
Use a sugar-free caramel to keep carbs low; standard caramel will significantly raise carbs.
Can I use granulated sweetener instead of brown-style?
Yes, but brown-style adds moisture and a caramel note. If using granulated, the texture will be slightly drier.
My dough seems sticky — what now?
Chill it 10–15 minutes or dust hands with a little almond flour to shape and cut cleanly.
Can I make mini scones?
Yes. Shape a 6-inch round and cut into 10–12 wedges; start checking doneness at 14–16 minutes.
Do I need to peel the apple?
Peeling is optional. Peeled apples give a more uniform texture; unpeeled adds a bit of color and fiber.
Which apple is best for low moisture?
Firm varieties like Granny Smith or Honeycrisp hold their shape and don’t weep as much.
Can I prep the dough ahead?
Yes. Form, cut, and separate wedges, then refrigerate covered up to 12 hours. Bake from cold, adding 1–2 minutes if needed.
Why grate frozen butter?
Cold, grated butter disperses quickly, creating tender layers and a classic scone crumb without overworking the dough.
Conclusion
These keto caramel apple scones deliver cozy fall flavors and a satisfying bakery-style crumb without the carbs of traditional scones. Easy to make, easy to freeze, and perfect with a hot cup of coffee or tea, they’re a low-carb treat you’ll come back to all season long.
