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 B3 and folate) in VEGEMITE help to provide vitality and energy to help get your day started. Thiamin is essential for brain function, Riboflavin supports your nervous system, Niacin is essential for energy release and Folate helps 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
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Keto Vegemite and Cheese Scones
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: 12 Serving Size: 1 gAmount Per Serving: Calories: 164Total Fat: 15gSaturated Fat: 5gUnsaturated Fat: 0gCholesterol: 48mgSodium: 142mgCarbohydrates: 3gFiber: 1gProtein: 5g
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Yum yum like vegemite on toast
These were absolutely delicious and cured my cheese and vegemite craving . I thought they might be dry when cooked but they are soooo moist and are awesome warm with butter . Next one I am going to try with a bit of avocado as a spread cause I used to use avo instead of butter with cheese and vegemite toast ..yummmm
These were so good! Definitely sated my vegemite cravings. I actually enjoyed them more cold ; when refrigerated they are the consistency of a delicious, dense almond based cake but savoury!
Is the net carbs per serve 3g? Ie. has the fibre already been deducted? Thanks 🙏
Net is 2 grams, on labels like this where the fiber is indented under the carbs label, you take it out. Where it is listed separately it has already been deducted. You can read more here: https://aussieketoqueen.com/net-carbs-keto/
Have you tried with coconut flour instead of the almond meal?
Im not sure it would work that well as coconut flour absorbs so much moisture, so you could only use 1/4 of the amount and there wouldn’t be enough bulk to spread the vegemite and cheese through.
Oh. My. God. Made these today and they were AMAZING!! I did reduce the vegemite ever so slightly, though, and only used 1 teaspoon of baking powder because the 1 tablespoon the recipe called for seemed like way too much for the quantity of flour. They came out tasting just like the vegemite soup my mum used to make when I was little. So good!!
They were good but way too salty and I didn’t add the amount of salt the recipe called for, knowing how Vegemite is already salty. In fact I would hold the salt next time and reduce the amount of vegemite too. Also , the recipe says to add the wet ingredients to the dry, and mix, but I would add the egg and sour cream mixture then the butter and swirl through the vegemite rather than mix it in. The amount of baking powder was perfect and made them very light and fluffy.
Taste was amazing! But completely fell apart when I took them out of the pan and when I held them. Followed the recipe exactly so I’m not sure what went wrong. I even added a few minutes extra incase they were undercooked but no, just super crumbly. Still tastes good though!
Oh no! I haven’t heard of that happening before. The batter should be quite dry when all mixed together. I use international tablespoons (15ml) so if you’ve got 20ml ones perhaps the extra butter and baking powder affected it?
[…] You could also serve these Keto Scones in a savoury style with some melted cheese and ham on top, as the scone itself is not particularly sweet. I’ve even turned them into Vegemite and Cheese Scones! […]
These go great with soup, and I don’t bother to heat them from the fridge.
I found 4 Tbsp of vegemite is a bit much so next time I’ll try just 3. My substitutes for dairy ingredients works fine too.
I wonder what they’re like with peanut butter? I must try that sometime.
Made these today for my hubby to have for a snack or lunch. Substituted marmite for the vegemite as we’re a marmite family! Used about 3 tbsp marmite as it’s a strong flavour and they turned out fabulous. I had one for morning tea and loved the texture and taste. Fabulous heated up with butter.
My absolute favourite keto recipe. These muffins are SO delicious. You won’t be able to stop at 1.
Thanks so much for your review! I love these too, and you’re right that its tricky to stop at 1 😉 I wrap them up and freeze them to delay the gratification! x
These are amazing!! Thank you so much for all the fab recipes! I’ve just ordered all of your meal plans, can’t wait to get stuck in! 🙂
Thanks so much for your support, I hope you love the meal plans! x
Thankyou very much for the Vegemite scone recipe – they are amazing
WOW! WOW! WOW!…..now thats the most Aussie a scone can get!
We all LOVED them…thank you for all your wonderful recipes, we appreciate all the long hours you spend perfecting all of your creations.
Thank you so much Colleen! I’m glad you loved the recipe, it’s so satisfying if you’re missing vegemite and cheese on toast 😀
Just made these and they are absolutely fantastic, light, fluffy and reall tasty, thank you
The tastiest scone….ever! Beautiful soft fluffy texture, and flavour out of this world…10 plus stars. I have made these many times and they just get better and better. Really appreciate all your efforts and hard work, thank you.
I have made these twice now. I love them. Thankyou. It gives me my Vegemite on toast fix for breaky on busy work days.