Q1: Can I use frozen rhubarb in this recipe?

Yes, frozen rhubarb works perfectly. Just be sure it’s thinly sliced before freezing and don’t defrost it before folding into the batter.

Q2: How do I know when the scones are fully baked?

The scones are done when the edges are golden and a toothpick inserted in the center comes out clean. The top should feel firm with a slight spring.

Q3: Can I skip the icing to reduce carbs further?

Absolutely. The vanilla icing is optional and can be left off for a less sweet, even lower-carb version of the scones.

Q4: What can I use instead of almond flour?

If you’re allergic to almonds, sunflower seed flour is a good low-carb alternative with a similar texture. Just note it may slightly alter the flavor and color.

Keto Strawberry Rhubarb Scones

Name: Keto Strawberry Rhubarb Scones
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Cuisine: American
Ingredients: Fresh or frozen thinly sliced rhubarb – 1/2 cup; Fresh sliced strawberries – 1/2 cup; Almond flour (finely milled) – 2 cups; Coconut flour – 2 tablespoons; Granulated sugar substitute – 1/3 cup; Sour cream – 1/2 cup; Eggs (room temperature) – 2 large; Melted butter – 1/4 cup; Baking powder – 1 tablespoon; Salt – 1/4 teaspoon; Confectioners’ sugar substitute (for icing) – 1/2 cup; Vanilla extract – 1/2 teaspoon; Heavy whipping cream – 3 to 4 tablespoons

Description

These keto strawberry rhubarb scones are a delicious low-carb treat combining sweet strawberries and tart rhubarb with a moist, tender crumb.

Ingredients

Fresh or frozen thinly sliced rhubarb – 1/2 cup
Fresh sliced strawberries – 1/2 cup
Almond flour (finely milled) – 2 cups
Coconut flour – 2 tablespoons
Granulated sugar substitute – 1/3 cup
Sour cream – 1/2 cup
Eggs (room temperature) – 2 large
Melted butter – 1/4 cup
Baking powder – 1 tablespoon
Salt – 1/4 teaspoon
Confectioners’ sugar substitute (for icing) – 1/2 cup
Vanilla extract – 1/2 teaspoon
Heavy whipping cream – 3 to 4 tablespoons

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Instructions

Preheat your oven to 375°F and melt the butter. Set it aside to cool slightly.
In a large mixing bowl, use an electric mixer to combine the sugar substitute, cooled melted butter, and eggs.
Add the sour cream and mix until the texture is smooth and well blended.
Stir in the almond flour, coconut flour, baking powder, and salt until a thick batter forms.
Fold in the sliced strawberries and rhubarb gently, being careful not to overmix.
Spread the batter evenly into a greased 9-inch cast-iron skillet or round cake pan.
Bake for 25–35 minutes until golden brown on the edges and a toothpick inserted into the center comes out clean.
Let the scones cool completely in the pan before adding icing.
To make the icing, mix the confectioners’ sugar substitute, vanilla extract, and 3 tablespoons of heavy cream. Add more cream if needed for drizzling consistency.
Drizzle icing over cooled scones and serve.

Notes

You can use frozen rhubarb, but it must be thinly sliced before freezing and used directly from frozen.
Skip the vanilla icing for a less sweet, lower-carb option.
Use sunflower seed flour as a nut-free alternative to almond flour.
Store scones in an airtight container in the fridge for up to 5 days or freeze for 3 weeks without icing.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1
Calories: 214
Sugar: 0.8g
Sodium: 68mg
Fat: 18.7g
Saturated Fat: 6.9g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2.4g
Protein: 6g
Cholesterol: 75mg