Keto Apricot Scones
Indulge in the sweet yet guilt-free pleasure of Keto Apricot Scones, a low-carb twist on a classic treat that's perfect for breakfast, brunch, or an afternoon snack. Made with a wholesome blend of almond flour and coconut flour, these scones are sweetened with erythritol for a sugar-free delight. Chopped unsweetened dried apricots and sliced almonds lend a perfect balance of fruity and nutty flavors, while the addition of xanthan gum ensures a tender, crumbly texture reminiscent of traditional scones. Each batch takes just 15 minutes of prep time and bakes to golden perfection in 20 minutes, making this recipe both quick and satisfying. Easy to customize and keto-friendly, these scones are best served warm with your favorite low-carb spread for a treat that feels indulgent yet stays true to your healthy lifestyle.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 0.25 cup erythritol sweetener
- 1 tablespoon baking powder
- 0.5 teaspoon xanthan gum
- 0.25 teaspoon salt
- 0.25 cup unsalted butter, cold and cubed
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 0.25 cup heavy cream
- 0.25 cup unsweetened dried apricots, chopped
- 2 tablespoons sliced almonds
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, coconut flour, erythritol, baking powder, xanthan gum, and salt. Mix well.
Add the cold cubed butter to the dry mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the beaten eggs, vanilla extract, and heavy cream.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the chopped dried apricots and sliced almonds.
Transfer the dough onto a lightly floured surface and shape it into a disk about 1 inch thick and 6-7 inches in diameter.
Using a sharp knife, cut the disk into 8 equal wedges.
Carefully transfer the wedges to the prepared baking sheet, spacing them at least 1 inch apart.
Bake in the preheated oven for 18-20 minutes or until the scones are golden brown and firm to the touch.
Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy your keto-friendly apricot scones!
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.0 g | 240% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 2152 mg | 94% | |
| Total Carbohydrate | 132.8 g | 48% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 10.6 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 532 mg | 41% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 464 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
