Among the recipes that particularly caught my attention are:
Pancake muffins with maple bacon
Sticks of French toast
Maple Syrup with Cinnamon Crunch Cereal
Pizza with almond-flax burger buns, all-purpose bread, fat head gnocchi, crisp orange chicken, kielbasa, and a variety of other dishes are just a few examples.
Simple directions
Get the dry ingredients first and mix them together. This includes baking powder, sea salt, keto sweetener, and blanched almond flour.
Melted coconut oil, orange zest, a big egg, and pure vanilla extract should be combined in a different bowl.
Combining the dry components with the wet. If the dough is too crumbly, add extra coconut oil.
Form into a disc on a baking sheet lined with paper, then stir in some cranberries.
Like a pizza or pie, cut the keto scones into 8 wedges. Bake the pieces at 350 degrees for 18 to 22 minutes, or until brown, after slightly separating them.
More breakfast recipes are you looking for?
I believe you’ll adore these.
Low Carb Drop Biscuits
Pancakes with coconut flour
Berry Smoothie with Few Carbs
Nut-Free Oatmeal
If you’re not low-carb, these Heartbeet Kitchen Rhubarb Almond Flour Muffins also seem incredible!
Top advice
- For the greatest texture, use blanched, finely ground almond flour.
- Don’t defrost frozen cranberries before using them. The scones will be overly wet if not.
- You can use either 12 or 1 teaspoon of orange extract, depending on its strength, to avoid the effort of zesting an orange.
- Butter serves as a substitute for coconut oil if you are not dairy-free.
Please let me know in the comments below if you’ve tried these Keto Cranberry Orange Scones or any other dish on the blog.
Keto Cranberry Orange Scones
Ingredients
- 2 Cups Almond Flour, Blanched (8 oz.)
- 1/3 cup Swerve Sweetener, erythritol, or other preferred sweetener
- Baking powder, 1/2 tsp.
- 2 Tbsp. Orange Zest 1/4 tsp. Sea Salt 1/4 cup heated coconut oil 1/2 tsp. pure vanilla extract
- 1/2 cup, 1 large egg (2-oz) either fresh or frozen cranberries
Instructions
- The oven to 350 degrees Fahrenheit. Use parchment paper to cover a baking sheet.
- The almond flour, erythritol, baking soda, and sea salt should all be combined in a medium bowl.
- Orange zest, vanilla, egg, and heated coconut oil should all be combined in a small bowl. A consistent dough will form as you incorporate the wet ingredients into the almond flour mixture while pushing down with a spoon or spatula. (Add more coconut oil, a teaspoon at a time, until the dough is soft and dense but not crumbly.
- The cranberries are folded into the dough and pressed in.
- Put the dough on the prepared pan and flatten it into a disc that is 6 inches in diameter and about 1 inch thick. Cut into EIGHT wedges. Separate the pieces by about 1 inch. Once brown, bake for 18 to 22 minutes.
- On the pan, cool thoroughly to harden up. (Moving scones before cooling will cause them to crumble.)