The Most Australian Keto Vegemite and Cheese Scones is a delicious, quick savoury snack, perfect reheated for a simple breakfast all week long. These Keto Vegemite and Cheese Scones will have you going back for more!
Before you scroll to the recipe, below I’ve tried to answer any questions you may have, including storage tips, sourcing ingredients and substitutions
If you make this recipe please leave a review ⭐️⭐️⭐️⭐️⭐️
Keto Vegemite and Cheese Scones Summary
- Ingredient tips
- Recipe tips
- Substitutions and sweetener tips
- Storage tips
- How many carbs in The Most Australian Keto Vegemite and Cheese Scones?
Does it get anymore Australian than Vegemite and cheese? How about Keto Vegemite and Cheese Scones?
It’s a flavour combination I have really been missing after going keto, because I can’t seem to find the right bread recipe to really get some toast happening.
Keto Vegemite and Cheese Scones really scratched that itch for me, so I hope they do the same for you!
Ingredients for Keto Vegemite and Cheese Scones
My aim with this recipe was to combine the wonderful bitter Vegemite taste with gooey cheese and some melted butter, without going through the hassle of making one of those 8 – 10 egg loaves of bread that most keto recipes recommend.
For my non-Australian Keto lovers, please give this recipe a go!
At least next time you meet an Aussie and they ask if you have tried vegemite, you can give a definitive answer.
And hopefully that answer will be YES and you love Keto Vegemite and Cheese Scones!
You will need:
- Almond flour
- Salt
- Baking powder
- Vegemite
- Butter
- Sour cream
- Eggs
- Cheese
Substitutions and Ingredient tips
Vegemite has a number of vitamins that are important in any diet, and especially on keto. From the Vegemite website;
The B vitamins (thiamin B1,riboflavin B2,niacin B3andfolate) in VEGEMITE help to provide vitality and energy to help get your day started.Thiaminis essential for brain function,Riboflavinsupports your nervous system,Niacinis essential for energy release andFolatehelps to fight fatigue.
Consider yourself a true-blue fair dinkum Aussie once you make these Keto Vegemite and Cheese Scones!
Other countries have their version of Vegemite like Marmite, which would work just as fine.
You can use any cheese you like – we always have tasty cheese in the fridge and it melts nicely so this is what I use.
I didn’t realise ‘tasty cheese’ was an austraian thing until a reader from the US asked me what I meant by tasty cheese, was it just a cheese you like the taste of?
I guess it’s like cheddar cheese.. but a little more creamy. I see american recipes use pepperjack cheese in lots of savoury cooking so it might be similar to this as well.
Basically, you want a creamy and salty cheese that grates and melts well or these Keto savoury scones.
Tips for making The Most Australian Keto Vegemite and Cheese Scones!
I use Australian Tasty Cheese to get that really cheese, savoury taste but you can use whatever you have on hand. I’ve even tried it with mozzarella before, and while it was yummy, it wasn’t quite as good as the tasty cheese option.
- PREHEAT Preheat the oven to 200C / 392F and spray a 12 cup muffin tin with olive oil spray or grease with butter. You can also use a silicone muffin tray.
- COMBINE INGREDIENTS In a large mixing bowl, combing the almond flour, salt and baking powder evenly, breaking up any lumps.
- MICROWAVE VEGEMITE In a small microwaveable bowl, put the vegemite and butter and microwave for 20 – 45 seconds until melted. Stir to combine, but it’s ok to leave it a bit uneven as this gets the ‘vegemite on toast’ effect by having some thicker bits of vegemite.
- WHISK In a separate small bowl, whisk together the sour cream and eggs. It may be a little lumpy initially, but keep whisking until it is evenly combined.
- MIX DRY FLOUR Mix the dry flour mixture with the two wet mixtures and 1/2 cup of the grated cheese.
- SPOON EVENLY Spoon evenly into the muffin tin, and place a small spoon of the remaining grated cheese on top of each scone.
- BAKE Bake for 12 – 14 minutes until browned and cheese is melted.
- SERVE Serve warm with extra butter on top.
Storage tips
- Fridge: these store perfectly in the fridge for up to 2 weeks before the texture goes a bit off. I LOVE a batch of these ready to be reheated for breakfast in winter. You can also toast them lightly under the oven griller to melt that cheese!
- Freezer: these freeze perfectly, so why not make a double batch and have them ready for weeks to come.
- Fine to store on the counter top for 3 – 5 days in an air tight container. They are more likely to get eaten by other people in the house though, you have been warned!
How many carbs in Keto Vegemite and Cheese Scones?
As you will see in the nutrition panel below, this Keto Vegemite and Cheese Scones has 3 grams of carbs and 1 grams of fiber per serve, so only 2 gram of net carbs.
SAVE THE MOIST AUSTRALIAN KETO VEGEMITE AND CHEESE SCONES TO PINTEREST FOR LATER
Other Similar Recipes You Might Like
Keto Cheese and Bacon Bread
Keto Vegemite and Cheese Scones
Yield:12 Scones
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
A delicious, quick savoury snack, perfect reheated for a simple breakfast all week long. These Keto Vegemite and Cheese Scones will have you going back for more!
Ingredients
- 1.5 cups almond flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 3 tablespoons vegemite
- 4 tablespoons butter, plus extra to serve
- 1/3 cup sour cream
- 2 eggs
- 3/4 cup grated cheese
Instructions
- Preheat the oven to 200C / 392F and spray a 12 cup muffin tin with olive oil spray or grease with butter. You can also use a silicone muffin tray.
- In a large mixing bowl, combing the almond flour, salt and baking powder evenly, breaking up any lumps.
- In a small microwaveable bowl, put the vegemite and butter and microwave for 20 - 45 seconds until melted. Stir to combine, but it's ok to leave it a bit uneven as this gets the 'vegemite on toast' effect by having some thicker bits of vegemite.
- In a separate small bowl, whisk together the sour cream and eggs. It may be a little lumpy initially, but keep whisking until it is evenly combined.
- Mix the dry flour mixture with the two wet mixtures and 1/2 cup of the grated cheese.
- Spoon evenly into the muffin tin, and place a small spoon of the remaining grated cheese on top of each scone.
- Bake for 12 - 14 minutes until browned and cheese is melted.
- Serve warm with extra butter on top.
Nutrition Information:
Yield: 12Serving Size: 1 g
Amount Per Serving:Calories: 164Total Fat: 15gSaturated Fat: 5gUnsaturated Fat: 0gCholesterol: 48mgSodium: 142mgCarbohydrates: 3gFiber: 1gProtein: 5g
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Not sure how to start Keto?
Here’s some resources to help you!
- What is Keto?
- What Can I eat on Keto?
- How Much Should I Eat on Keto?
- What To Expect On Keto
- Ketogenic 21 Day Meal Plans
- Preparing for the Ketogenic Diet EBook
- Understanding Net Carbs and Total Carbs
