This tasty peach scone recipe is easy to make super tasty with fresh summer peaches. Not only are these peach scones low carb, they are gluten free and sugar free too. Perfect for a quick low carb breakfast in the morning with only 4g net carbs.
You might also like these low carb berry scone recipe too!
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 is this lovely low carb peach scone recipe. Made from almond flour, these scones are gluten free, low carb and very easy to whip up. They are also dairy free because I don’t use any butter or milk.
You can even freeze them to have on grab and go low carb breakfast or snack!
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.
Are peaches low carb?
Technically I would say that peaches are low carb. However they are not that bad. When using them in a recipe like this in which we are only using 1 cup it works.
The nutritional information for 1 cup of fresh peaches is 71 calories, 15.6 carbs, 2.3g fiber and 1.4g of protein. So the net carbs are 13.3g. (source)
So if you were eating a cup of peaches it might be pretty high in carbs but when baking with that amount you are not consuming as many carbs.
Recipe ingredients I used.
The simple ingredients I used were almond flour, coconut flour, baking powder, cinnamon, Swerve brown sugar sweetener, eggs, vanilla extract, salt and fresh peaches.
I have never used frozen peaches but I think they would work if they were thawed and there was no added liquid. Do not use canned peaches as they would usually have added sugar.
I use Swerve brown sugar 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. Lakanto golden sweetener is another good one. And if you don’t care about carbs coconut sugar is a nice option.
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.
How to make low carb peach scones.
This peach scone recipe is super easy to make. You just basically mix and bake!
Step 1: Preheat the oven to 375°F. Place piece of parchment paper or silcone mat on a baking sheet.
Step 2: In a medium bowl, beat the eggs with a whisk or fork and add the vanilla extract.
Step 3: In a separate bowl mix the dry ingredients (almond flour, baking powder, salt, coconut flour, Swerve brown sugar and cinnamon.)
Step 4: Blend the dry mixture with the wet ingredients and mix to form a sticky dough. Then fold in the peaches with a rubber spatula. Below you can see the scone dough or batter is pretty wet.
Step 5: Divide the mixture into 8 portions and form them into circles or triangles in your hands and place on the prepared baking sheet. The dough is sticky so smooth them scones out once you have them on the tray.
Step 6: Place in the oven and bake for 15-20 minutes until golden brown. Baking time may vary. Let cool completely before eating. Store the baked scones in an airtight container. (Please scroll down to view and print the recipe card.)
I think next time I make these I’m going to add some fresh ginger. Ginger and peach go so well together. I recently made a ginger peach chia jam and will link to that once the post is live.
How to freeze these scones for later.
And as I mentioned earlier you can freeze these and microwave them for a quick low carb breakfast.
You can either place a few in baggies and freeze or sometimes I like to place them in a container and use wax paper to in between layers like you would if you were freezing cookies.
To eat them whenever you want, just pop them in the microwave for about 30-60 seconds. Let them sit for a few minutes before eating.
Well I hope you liked these gluten free peach scones. My hubby did and I guess I’ll be making more! They are really good with fresh juicy peaches in the summer. Please let me know if you have any questions and as always, enjoy!
You might also like these low carb glazed orange scones from my friend Sara.
This recipe makes 8 scones and each scone has the following nutritional value: 120 cal / 8.4g fat / 14.3g carbs / 10.3g fiber / 4.9g protein = 4g net carbs
Low Carb Peach Scones (gluten free, sugar free)
These tasty, fresh peach scones are low carb and gluten free. Easy to make and perfect for a quick breakfast in the morning using sweet peaches. Freezable too!
- 1 cup almond flour, (not almond meal)
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- ¼ cup Swerve Brown Sugar Sweetener or Lakanto Golden
- ½ teaspoon cinnamon
- pinch salt
- 2 eggs
- 1 teaspoons vanilla extract
- 1 cup peaches, chopped
- Preheat oven to 375°F
- In one bowl, beat eggs and add vanilla.
- In another bowl add almond flour, coconut flour, baking powder, salt, Swerve sweetener and cinnamon.
- Add the dry ingredients to the wet and mix to form a dough.
- Fold in peaches.
- Cover a cookie sheet with parchment paper (or use a silicone mat) divide the dough into 8 pieces and form a circle or triangle shapes.
- Bake for 15-20 minutes or until lightly browned. Let cool completely before eating. Store in an air-tight container.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 120Unsaturated Fat: 0g
why coconut flour as well?
Hi Bon, I used coconut flour because it can absorb liquid (from the peaches) and it has a slightly sweet taste. If you want to try to substitute the coconut for more almond flour then you would add another 1/2 cup of almond flour. It’s usually 1 tablespoon of coconut flour is equal to 4 tablespoons of almond flour. Good luck.
Could you use blueberries or strawberries fresh that is. Would that change the other ingredients in the scone recipe? Want to try this recipe but peaches are not really that sweet yet!
Hi Jan, I don’t see any reason why you wouldn’t be able to use either of those. I hope you like them!
I wouldn’t change anything, just use the same amount of the fruit you want to use.
And, how did you get the 152 calories per serving? When I put it in the MFP recipe calculator, it shows 80 calories per scone. Sorry for all the questions!
Hi Lisa, I would suggest you just go with your own calculator. I use the Loseit app as it has all my recipes for the last 5 years in there. I have found that some entrees in various calculators are users input and not necessarily correct. That is one of the big problems with calculating nutritional information for recipes. For instance it depends what you use for almond flour. Some people will use an input for blanched almond flour (which I did) or others will use just almond flour meal. You will get to different set of numbers. So I suggest just going with what calculator you always use so that you are consistent with the rest of your meals and foods. Hope that makes sense!
Can I use coconut sugar instead of Splenda? And I’ve never used Splenda in a recipe before. Does it really have zero calories??
Yes you can use coconut sugar. I’m not sure of the carb count for coconut sugar but if you are used to it, it will work. You an also use Swerve sweetener or monk fruit. Hope that helps!
So Splenda and Swerve have zero calories? Just confirming so i can figure out the. calories per serving.
Yes they both have 0 calories to the best of my knowledge.
I’m diabetic and use coconut sugar all the time for sweetening needs.
It does have carbs in it, but it’s a low GI load – meaning it doesn’t absorb very fast so it doesn’t jack blood sugar. Plus, you only need 1/2 as much as you would for white or brown sugar.
When I first started using it, it was at the Holidays. So I made a pumpkin pie with a date/walnut crust and fresh pumpkin puree. I used the coconut sugar, canned coconut milk, 2 tbs of arrowroot and the same spices that I used in my name brand pumpkin pie recipe.
I didn’t eat any of it until the next morning. I tested my blood sugar and it was 96. I ate 1/4 of the pie. 2 hrs later I checked my blood sugar and it was 113. WOW! I was sold and have never looked back. Still can’t just dump a lot in a recipe and not worry about it. But used in moderation, it’s a great, natural sweetener with none of the “tols” in it.
I have always used it on a 1:1/2 basis using it in place of or white or brown sugar, monkfruit, stevia and any other sweetener.
I haven’t used coconut sugar in a while because of the carbs but I did always love the taste of it. Thanks for sharing your experience Darlene.
Can’t wait to make these! I have a friend who only eats gluten free food, these would be great! Thanx!!
Thanks! I hope she likes them. My hubby really did.