These tasty peach scones are low carb and gluten free. Easy to make and perfect for a quick breakfast in the morning.
My husband just started cutting a few carbs out of his diet. Gone are his morning bagels and peach oatmeal. Here to take their place are these lovely peach scones. Made from almond flour, these scones are gluten free, low carb and very easy to whip up. You can even freeze them to have on hand later.
I think I have told you more than a few times that I am not much of a baker. However I can make this type of scone. It involves essentially just mixing everything in a bowl and placing it on a cookie sheet to bake. That is it. If I can do it, so can you. Here are few other SUPER EASY low carb or gluten free baked goods if you are interested.
Ok, let’s make some peach scones. The dry ingredients consists of almond flour, coconut flour, baking powder, cinnamon, Swerve sweetener and salt. I use Swerve sweetener because it works really well with baking and has no carbs. It’s a zero calorie sweetener that measures cup for cup like sugar. You can use Splenda if you like or any other kind of sweetener but I’m not sure what the carb count or taste will be like. Splenda I’m sure would work but may have a few carbs.
Another note about almond flour. By far my favorite almond flour is Honeyville blanched almond flour. There are no skins because the almonds are blanched and it’s a fine grind which is great for low carb baking. I usually buy mine on Amazon but recently I’ve seen it at Costco so check it out there.
Low Carb Peach Scones
Just like most baked goods, you mix the dry ingredients in one bowl, and the wet in another bowl. Save the peaches for last and just fold them in. Divide the dough and place on a parchment lined cookie sheet or silicone mat. Bake for about 15-20 minutes and you’ve got yourself low carb peach scones! I think next time I make these I’m going to add some fresh ginger. Ginger and peach go so well together. And as I mentioned earlier you can freeze these and pop them in the microwave for about 30-60 seconds.
Well I hope you liked this low carb breakfast scone. My hubby did and I guess I’ll be making more and more since he lost 10lbs already! Please let me know if you have any questions and as always, enjoy! This recipe makes 6 scones and each scone has the following nutritional value:
152 cal / 11.2g fat / 18.5g carbs / 13.1g fiber / 6.2g protein = 5.4g net carbs
- Preheat oven to 375 degrees.
- In one bowl, beat eggs and add vanilla.
- In another bowl add almond flour, baking powder, salt, Swerve and cinnamon.
- Add the dry ingredients to the wet and mix to form a dough.
- Fold in peaches.
- On a parchment lined cookie sheet (or use a silicone mat) divide the dough into 6 pieces and form a circle or triangle shapes.
- Bake for 15-20 minutes or until lightly browned.
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For other low carb breakfast on the go check out these recipes!