If you’ve been on the hunt for a keto-friendly baked treat that tastes like sunshine, you’re in for a treat today! These Keto Zesty Lemon Chia Scones are my absolute favorite way to bring a little joy to my mornings (and afternoons… and sometimes evenings). They’re tangy from fresh lemon zest, a little nutty from chia seeds, and tender enough to melt in your mouth. Plus, they’re low-carb, so you can indulge without the guilt.

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Overview of Recipe Content

These scones are perfect for:

Lazy weekend brunches with friends
Afternoon tea when you need something sweet but healthy
On-the-go breakfasts that won’t kick you out of ketosis

Why you’ll love them:

Naturally low in carbs and high in flavor
Quick to whip up (only 10 minutes of prep!)
Customizable with your favorite add-ins

What they taste like:
Bright lemon flavor balanced with buttery richness and a slight crunch from chia seeds. Every bite is soft, moist, and delicately sweet.

Health & seasonal benefits:
Packed with omega-3s from chia seeds, fiber from coconut and almond flour, and immune-boosting vitamin C from fresh lemon zest. Perfect for spring and summer baking.

Ingredients:

2 cups almond flour 🍚
1/4 cup coconut flour 🥥
1/4 cup chia seeds 🌱
1 tsp baking powder 🧁
1/4 tsp baking soda 🍞
1/4 tsp salt 🧂
1/4 cup unsweetened almond milk 🥛
1/4 cup melted butter 🧈
2 large eggs 🥚
1/4 cup erythritol (or sweetener of choice) 🍯
Zest of 1 lemon 🍋

Tools you’ll need:

Large mixing bowl
Whisk and spatula
Baking sheet lined with parchment paper
Zester or fine grater

Substitutions:

Swap erythritol for monk fruit or stevia
Use ghee instead of butter for dairy-free
Add blueberries or raspberries for a fruity twist

How to Make Keto Zesty Lemon Chia Scones

Preheat & prep: Heat your oven to 350°F (175°C) and line a baking sheet with parchment.
Mix dry ingredients: In a large bowl, combine almond flour, coconut flour, chia seeds, baking powder, baking soda, and salt.
Whisk wet ingredients: In another bowl, whisk together almond milk, melted butter, eggs, erythritol, and lemon zest.
Combine: Pour wet mixture into dry mixture and stir until dough forms. It will be slightly sticky—this is perfect!
Shape: Transfer dough to your parchment-lined baking sheet, form a circle about 1-inch thick, and slice into 8 wedges.
Bake: Bake for 18–20 minutes until golden around the edges.
Cool & enjoy: Let cool slightly before serving. Best enjoyed warm with a cup of coffee or tea.

What to Serve with Keto Zesty Lemon Chia Scones

A dollop of keto whipped cream
A drizzle of sugar-free lemon glaze
Fresh berries on the side
Your favorite herbal tea or iced coffee

Tips for Making It Perfect

Don’t overmix the dough; keep it tender.
For extra lemon zing, add 1 tbsp lemon juice to the wet ingredients.
Chilling the dough for 10 minutes before baking helps the scones hold their shape.

Storage Instructions

Room temp: Store in an airtight container for 2 days.
Fridge: Up to 5 days.
Freeze: Wrap individually and store for up to 2 months. Thaw and warm in oven before serving.

General Information

Scones originated in Scotland, traditionally made with wheat and cream, but here we’ve transformed them into a keto-friendly dream without losing that crumbly, buttery texture.

Frequently Asked Questions

Can I use lemon juice instead of zest?
You can, but zest provides a more concentrated lemon flavor.

Do I have to use chia seeds?
No, but they add texture and fiber. You can swap for poppy seeds.

How do I make them dairy-free?
Replace butter with coconut oil or ghee.

Conclusion

These Keto Zesty Lemon Chia Scones are proof that low-carb baking can be delicious, bright, and comforting all at once. If you loved this recipe, try my Keto Lemon Cheesecake Bars or Almond Flour Blueberry Muffins for more low-carb goodness.