These keto cinnamon roll scones are soft, fluffy, sugar-free, and packed with warm cinnamon flavor—perfect for low-carb breakfasts.

Scale

Scones:

2 cups almond flour

¼ cup coconut flour

⅓ cup powdered erythritol or monk fruit sweetener

2 teaspoons baking powder

¼ teaspoon salt

½ teaspoon cinnamon

¼ cup cold unsalted butter

2 large eggs

⅓ cup unsweetened almond milk

1 teaspoon vanilla extract

Cinnamon Swirl:

2 tablespoons powdered sweetener

1 teaspoon cinnamon

1 tablespoon melted butter

Optional Glaze:

½ cup powdered erythritol

1–2 tablespoons heavy cream or almond milk

¼ teaspoon vanilla extract

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1. Preheat oven to 375°F (190°C).

2. Mix dry ingredients in a bowl.

3. Cut cold butter into dry ingredients.

4. Add eggs, almond milk, and vanilla.

5. Gently swirl in cinnamon mixture.

6. Shape dough and cut into wedges.

7. Bake 18–22 minutes until lightly golden.

8. Drizzle with glaze if desired.

Do not overbake.

Powdered sweetener works best.

Store airtight for softness.