Keto Gingerbread Scones Recipe

I baked tender almond flour Gingerbread Scones with a sugar free cream cheese glaze that actually tastes indulgent without the sugar.

I’m obsessed with these Keto Scones. I love that they’re tender and almond-forward, built on blanched almond flour and kicked by ground ginger that actually tastes like gingerbread, not fake spice.

I don’t want flakey pastry pretending to be festive; I want dense, crumbly scones that hold a sugar free cream cheese glaze without collapsing. Eat them at 7 a.m.

with spilled coffee. Or bring them to Keto Christmas Breakfast and watch people blink when they learn they’re low-carb.

I bake these because they taste like holiday desserts but don’t wreck my week. Zero apologies for seconds.

Eat more soon.

Ingredients

• Almond flour: Nutty, dense base that keeps these scones keto and kind of cake-like.
• Coconut flour: Absorbs moisture, gives structure—useful since keto flours act weird.
• Baking powder: Makes them lift and not feel like a brick.
• Xanthan gum: Basically optional binder so crumbs don’t fall apart.
• Sea salt: Balances sweetness and makes spices pop a bit more.
• Powdered erythritol: Sweetness without sugar, it browns less but still tastes good.
• Ground ginger: The gingerbread personality, warm and a bit peppery.
• Ground cinnamon: Cozy warmth that plays nicely with ginger.
• Ground nutmeg: Adds a toasty, slightly sweet background note.
• Ground cloves: Pungent punch, use sparingly unless you love big spice.
• Cold butter: Flaky pockets and that classic scone richness.
• Eggs: Help bind and give a tender, fluffy internal crumb.
• Heavy cream: Adds fat and creaminess, makes dough richer.
• Vanilla extract: Soft sweetness that smooths the spice edges.
• Molasses or extract: Basically optional, gives that true gingerbread depth.
• Cream cheese glaze: Tangy, sweet finish that makes them feel decadent.
• Glaze erythritol: Keeps glaze sugar-free and glossy without graininess.
• Glaze cream or lemon: Thins it so it drips prettily.
• Coarse erythritol: Plus a sparkly, crunchy top if you want extra texture.

Ingredient Quantities

• 2 1/2 cups blanched almond flour
• 2 tbsp coconut flour
• 2 tsp baking powder
• 1/4 tsp xanthan gum (optional, helps bind)
• 1/2 tsp fine sea salt
• 1/3 cup powdered erythritol or Swerve confectioners
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves or allspice
• 6 tbsp cold unsalted butter, cubed
• 2 large eggs, room temp
• 1/3 cup heavy cream plus extra for brushing
• 1 tsp vanilla extract
• 1 tsp molasses or 1/2 tsp molasses extract, optional for deeper gingerbread flavor
• For the glaze: 4 oz cream cheese, softened
• For the glaze: 1/3 cup powdered erythritol or Swerve
• For the glaze: 1/2 tsp vanilla extract and 1 to 2 tsp heavy cream or lemon juice to thin
• Optional: coarse granular erythritol for sprinkling

How to Make this

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper; measure almond flour by spooning into the cup then leveling it, you dont want it packed.

2. In a large bowl whisk together 2 1/2 cups blanched almond flour, 2 tbsp coconut flour, 2 tsp baking powder, 1/4 tsp xanthan gum if using, 1/2 tsp fine sea salt, 1/3 cup powdered erythritol, 1 tbsp ground ginger, 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp cloves or allspice until evenly mixed.

3. Cut 6 tbsp cold unsalted butter into small cubes and work it into the dry mix with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea sized bits; cold butter is key for flaky texture so dont overheat it.

4. In a small bowl beat together 2 large room temp eggs, 1/3 cup heavy cream, 1 tsp vanilla extract and 1 tsp molasses or 1/2 tsp molasses extract if using; fold the wet into the dry until a soft dough forms, it will be slightly sticky but not runny.

5. Turn dough onto lightly floured parchment, gently press into an 8 inch round about 1 to 1 1/2 inches thick; dont overwork it or the scones will be dense. Chill in fridge 10 minutes if dough feels too soft.

6. Brush the top with a little extra heavy cream and, if you like, sprinkle coarse granular erythritol for sparkle; using a sharp knife cut into 8 wedges while still on the parchment so they bake evenly.

7. Bake 18 to 22 minutes until edges are golden and a toothpick in the center comes out clean; ovens vary so start checking at 16 minutes. Let scones cool on the sheet 10 minutes then transfer to a rack.

8. Meanwhile make the glaze: beat 4 oz softened cream cheese with 1/3 cup powdered erythritol and 1/2 tsp vanilla until smooth, then thin with 1 to 2 tsp heavy cream or a little lemon juice to reach a drizzleable consistency.

9. When scones are mostly cool, spoon or drizzle glaze over each wedge; the glaze will set a bit. If you want extra crunch add a light sprinkle of coarse erythritol before the glaze firms.

10. Serve warm or at room temp, store leftovers in an airtight container in the fridge up to 4 days and reheat briefly for that fresh-baked feel.

Equipment Needed

1. Oven (set to 350°F / 175°C)
2. Baking sheet and parchment paper
3. 1-cup and 1/3-cup measuring cups plus measuring spoons
4. Large mixing bowl and small mixing bowl
5. Whisk and rubber spatula
6. Pastry cutter or clean fingertips for cutting in butter
7. Kitchen scale or spoon-and-level for measuring almond flour
8. Sharp knife or bench scraper for cutting wedges
9. Cooling rack and pastry brush for the cream wash

FAQ

Keto Gingerbread Scones Recipe Substitutions and Variations

• Almond flour: swap with 1 to 1 of finely ground hazelnut flour or sunflower seed flour. Note: sunflower can go a little green when baked with baking soda, so add a splash of lemon juice or omit baking soda if worried.
• Powdered erythritol: use 1 to 1 allulose for better browning and a less cooling aftertaste, or monk fruit sweetener blend if you want zero cooling but slightly more sweetness.
• Butter: replace with solid coconut oil or ghee at the same weight. Coconut oil gives a slight coconut note and ghee is more neutral, both work fine cold like butter.
• Heavy cream: substitute full fat canned coconut cream for dairy free, or use an extra egg yolk plus water for richness if you’re out of cream. For the glaze, you can use mascarpone instead of cream cheese for a milder tang.

Pro Tips

1) Chill counts. If your dough gets warm and sticky, pop it in the fridge for 10 to 20 minutes before shaping. Cold butter = flakier scones, and you’ll avoid them spreading into sad flat biscuits.

2) Measure almond flour by spooning into the cup and leveling, don’t pack it down. Almond flour is way more absorbent than wheat flour so a packed cup will make the dough too dry and crumbly. If it feels dry, add a teaspoon or two of cream, not a big splash.

3) Use cold butter and cut it into small pea sized pieces, but don’t over-mix. Work it just until you see little chunks. Overworking warms the butter and makes the scones tough. If your kitchen is hot, chill the butter for a few minutes between mixing steps.

4) Glaze timing matters. Wait until the scones are mostly cool before drizzling or the glaze will melt off. If you want a shinier, firmer finish, chill the glazed scones for a few minutes so the cream cheese glaze firms up.