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.

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Prep Time 20

Cook Time 22

Servings: 8 scones

Course: Breakfast

Cuisine: American

Calories: 232

Ingredients Method Notes

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

Method

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.