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.
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.