Keto Caramel Apple Scones (Almond Flour Recipe)
These keto caramel apple scones are everything you love about classic apple scones — tender, buttery, and full of warm cinnamon-apple flavor — but completely low carb and gluten-free. Made with almond flour and finished with a drizzle of sugar-free caramel sauce, they’re the perfect keto-friendly fall treat.
I created these scones for those mornings when I want something cozy with my coffee but need to keep things low carb. The almond flour gives them that classic scone texture, the diced apples add natural sweetness, and the sugar-free caramel drizzle takes them completely over the top.
The dough comes together in one bowl in about 10 minutes, and they bake up beautifully golden in under 20 minutes. Perfect for keto breakfast, brunch, or an afternoon snack with tea — and at only a few net carbs per scone, you can enjoy them without guilt.
Table of contents
Why You’ll Love This Recipe
- Low carb and keto-friendly — Only a few net carbs per scone with no sugar or refined flour.
- Made with almond flour — Naturally gluten-free with a tender, buttery scone texture.
- Real apple flavor — Diced fresh apple gives natural sweetness and that classic apple scone taste.
- Sugar-free caramel drizzle — Takes these from good to absolutely irresistible.
- Ready in 30 minutes — One bowl, simple ingredients, minimal cleanup.
- Perfect for fall mornings — Cozy cinnamon-apple flavor with your morning coffee.
- Meal-prep friendly — Bake a batch and store for grab-and-go keto breakfasts all week.
Ingredients
Scone Dough
- 1 1/4 cups (140 g) almond flour
- 1/3 cup (60.67 g) Swerve Brown
- 1/4 cup (30 g) coconut flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup (56.75 g) butter, frozen for about 30 minutes
- 1 large egg
- 2 tbsp heavy whipping cream
- 1/2 tsp vanilla extract
- 1/2 cup (62.5 g) finely diced apple
Caramel Drizzle
- 1/2 recipe Sugar-Free Caramel Sauce
Ingredient Notes & Substitutions
- Almond flour: Use finely ground blanched almond flour for the best soft texture. Almond meal can make the scones heavier and more crumbly.
- Coconut flour: This helps absorb moisture and gives the dough structure. Do not replace it 1:1 with almond flour because coconut flour absorbs much more liquid.
- Swerve Brown: This gives the scones a warm brown sugar flavor without regular sugar. Another brown sugar-style keto sweetener can work if it measures like sugar.
- Frozen butter: Freezing the butter makes it easier to grate and helps create a tender, biscuit-like crumb.
- Apple: Use finely diced apple so the pieces soften quickly in the oven. A small amount gives flavor while keeping the recipe lower in carbs.
- Heavy whipping cream: This adds richness and helps bring the dough together. Half-and-half can work, but the dough may be slightly less rich.
- Sugar-free caramel sauce: Use your favorite homemade or store-bought keto caramel sauce. Drizzle it after baking so it stays glossy and pretty.
How to Make Keto Caramel Apple Scones
- Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Grate the frozen butter using a box grater. Keep it cold while you prepare the dry ingredients.
- In a large mixing bowl, combine the almond flour, Swerve Brown, coconut flour, baking powder, cinnamon, and salt.
- Add the grated frozen butter to the dry mixture.
- Toss and rub it in gently with your fingertips until the mixture looks crumbly.
- Add the egg, heavy whipping cream, and vanilla extract. Stir until a thick dough forms.
- Fold in the finely diced apple. Mix just until the apple pieces are evenly distributed.
- Transfer the dough to the prepared baking sheet. Shape it into a round disk, about 3/4 inch thick.
- Slice the dough into 8 wedges. Carefully separate the wedges slightly so they have room to bake.
- Bake for 22–26 minutes, or until the scones are lightly golden and set around the edges.
- Let the scones cool on the baking sheet for at least 15 minutes. They will firm up as they cool.
- Drizzle with sugar-free caramel sauce before serving.
Expert Tips
- Keep the butter cold. Cold butter helps create a more tender scone texture.
- Dice the apple small so the pieces bake evenly and do not make the dough too wet.
- Do not overmix once the wet ingredients are added. A gentle mix keeps the crumb softer.
- Shape the dough directly on parchment paper so it is easier to move and slice.
- Leave space between the wedges before baking to help the edges bake evenly.
- Let the scones cool before drizzling. Warm scones are delicate and may break if moved too soon.
- For cleaner slices, chill the shaped dough for 10–15 minutes before cutting.
- Add the caramel right before serving if you want the prettiest finish.
Storage & Freezing
- Store cooled scones in an airtight container in the refrigerator for up to 5 days. Because they contain apple and a moist almond flour base, refrigeration keeps them fresher.
- To freeze, place the cooled scones in a freezer-safe bag or container with parchment paper between layers. Freeze for up to 2 months.
- Thaw overnight in the refrigerator, then warm gently in a 300°F (150°C) oven for 5–8 minutes. Add the caramel drizzle after reheating for the best texture.
Variations
- Pecan caramel apple scones: Fold in 2–3 tbsp chopped pecans with the diced apple.
- Maple-style flavor: Add 1/4 tsp maple extract to the dough.
- Extra cinnamon: Increase the cinnamon to 3/4 tsp for a stronger spiced flavor.
- Apple pie spice: Replace the cinnamon with apple pie spice.
- Vanilla glaze finish: Skip the caramel and drizzle with a simple keto vanilla glaze.
Keto Caramel Apple Scones
Ingredients
Equipment
Method
- Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Grate the frozen butter using a box grater and keep it cold.
- In a large mixing bowl, combine the almond flour, Swerve Brown, coconut flour, baking powder, cinnamon, and salt.
- Add the grated butter and gently mix it into the dry ingredients until the mixture looks crumbly.
- Add the egg, heavy whipping cream, and vanilla extract. Stir until a thick dough forms.
- Fold in the finely diced apple until evenly mixed.
- Transfer the dough to the prepared baking sheet and shape it into a round disk about 3/4 inch thick.
- Slice the dough into 8 wedges and separate them slightly on the baking sheet.
- Bake for 22–26 minutes, or until lightly golden and set around the edges.
- Cool on the baking sheet for at least 15 minutes.
- Drizzle with sugar-free caramel sauce before serving.
Nutrition
Video
Notes
Use finely diced apple so the pieces soften evenly during baking.
Do not overmix the dough once the wet ingredients are added.
The scones will be delicate when hot, so let them cool before moving.
For a stronger spice flavor, use apple pie spice instead of cinnamon.
Drizzle the caramel shortly before serving for the best glossy finish.
Tried this recipe?
Let us know how it was!FAQs
Yes. You can leave out the apple for a simpler cinnamon caramel scone. The texture may be slightly less moist, but the scones will still bake well.
Yes. This recipe uses almond flour and coconut flour instead of wheat flour, so it is naturally gluten free when all packaged ingredients are certified gluten free.
Yes, regular brown sugar can be used if you are not keeping the recipe keto. It will change the carb count and nutrition.
Almond flour baked goods are softer right out of the oven. Cooling gives the scones time to firm up so they hold their shape better.
Yes. Shape and slice the dough, cover it well, and refrigerate for up to 24 hours before baking.
A firm apple works best because it holds its texture during baking. Granny Smith, Honeycrisp, or Fuji are all good choices.
Each keto scone has approximately 4-5 net carbs, depending on the size and exact brands of ingredients used. The almond flour and Swerve Brown keep the carb count low while still giving you a satisfying, full-flavored scone.
Yes! Keto scones freeze beautifully. Place cooled scones in a freezer-safe container with parchment between layers for up to 3 months. Thaw at room temperature or warm in the oven at 300°F for 5-7 minutes to refresh.
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Estimated reading time: 8 minutes
