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Keto Cranberry Orange Scones

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keto-friendly flavors of cranberry and orange with these mouth-watering scones. These scones are a perfect low-carb breakfast or snack option, made with almond and coconut flour and sweetened with erythritol. Cranberries and pecans add a burst of flavor and texture that will leave you wanting more.

Prep Time Cook Time Total Time Yield
20 minutes 25 minutes 45 minutes 12 scones


Dry Ingredients:

  • 2 1/2 cups almond flour
  • 3/4 cup coconut flour
  • 1/2 cup granulated erythritol or other keto-friendly sweetener
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp xanthan gum (optional, for better texture)
  • Zest of 1 large orange

Wet Ingredients:

  • 1 cup heavy cream
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp orange extract
  • 1 tbsp fresh orange juice


  • 3/4 cup fresh or frozen cranberries (unsweetened)
  • 1/2 cup chopped pecans (optional)

Orange Cream Glaze:

  • 1/4 cup powdered erythritol or other keto-friendly powdered sweetener
  • 2 tbsp heavy cream
  • 1 tsp fresh orange juice
  • 1/2 tsp orange extract


  1. Preheat your oven to 325°F (163°C) and prepare a large baking sheet lined with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, combine the almond flour, coconut flour, granulated erythritol, baking powder, salt, xanthan gum, and orange zest. Whisk the dry ingredients together until well combined, ensuring there are no lumps.
  3. In a separate medium-sized bowl, whisk together the heavy cream, eggs, vanilla extract, orange extract, and fresh orange juice. Ensure that the wet ingredients are well combined and smooth.
  4. Slowly pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until a thick, slightly sticky dough forms.
  5. Add the cranberries and chopped pecans (if using) to the dough, folding them in until evenly distributed. Be careful not to overmix the dough.
  6. On a clean, flat surface, sprinkle a small amount of almond flour to prevent sticking. Place the dough on the floured surface and use your hands to shape it into a round disk, about 1 inch (2.5 cm) thick.
  7. Use a sharp knife to cut the dough into 12 equal wedges, like a pizza. Transfer the wedges onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart to allow for expansion during baking.
  8. Bake the scones in the preheated oven for 20-25 minutes, or until they turn golden brown and a toothpick inserted into the center of a scone comes out clean. Keep an eye on the scones during the last few minutes of baking to prevent over-browning.
  9. Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. While the scones are cooling, prepare the orange cream glaze by whisking together the powdered erythritol, heavy cream, fresh orange juice, and orange extract in a small bowl. The glaze should

Serving Suggestions:

These Keto Cranberry Orange Scones make a delicious breakfast or snack on their own, but they can also be paired with other keto-friendly treats such as butter, cream cheese, or sugar-free jam. They are perfect for a weekend brunch, a holiday gathering, or a cozy afternoon tea party.


Calories 280
Fat 24g
Saturated Fat 7g
Carbohydrates 10g
Fiber 5g
Net Carbs 5g
Protein 7g

Cook Notes:

  • To prevent the cranberries from sinking to the bottom of the scones during baking, freeze them for at least 30 minutes before adding them to the dough.
  • Xanthan gum is optional but recommended for better texture. It helps to bind the dough together and prevent it from crumbling.
  • If you don’t have fresh orange juice, you can substitute it with unsweetened orange juice from a carton or omit it altogether.
  • These scones are best served the day they are made, but they can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To reheat them, place them in a 350°F (177°C) oven for a few minutes until warmed through.


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