Keto Cranberry Orange Scones

These flavor-packed, simple-to-make Keto Cranberry Orange Scones are ideal for breakfast or as a snack with a hot cup of coffee. They are flaky and delicate.

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 Scone

Keto Cranberry Orange Scones

These flavor-packed, simple-to-make Keto Cranberry Orange Scones are ideal for breakfast or as a snack with a hot cup of coffee. They are flaky and delicate.
Prep Time 20 minutes
Cook Time 22 minutes
Course Breakfast
Cuisine American
Servings 8 scones
Calories 232 kcal

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.)

Notes

Nutrition
Serving: 13-inch scone; 232 calories; 9 grammes of carbohydrates; 6 grammes of protein; 21 grammes of fat; 5 grammes of fibre.
Keyword Keto Cranberry Orange Scones