Keto Cranberry Scones
Delight your taste buds with these irresistible Keto Cranberry Scones, a low-carb twist on the classic bakery treat! Made with a blend of almond and coconut flours, these scones are perfectly tender while staying keto-friendly. Sweetened naturally with granulated erythritol and bursting with the tart goodness of fresh or dried unsweetened cranberries, each bite is a harmonious balance of sweetness and zing. The cold, cubed butter ensures a flaky texture, while eggs, heavy cream, and vanilla create a rich and satisfying flavor. With just 15 minutes of prep time and a golden finish in the oven, these scones are perfect for a quick breakfast, snack, or afternoon tea. Serve warm with a dollop of butter or your favorite keto-friendly spread to elevate this simple, wholesome delight that’s completely guilt-free!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1/3 cup Granulated erythritol
- 1 tablespoon Baking powder
- 1/4 teaspoon Salt
- 1/3 cup Unsalted butter, cold and cubed
- 2 Large eggs
- 1/4 cup Heavy cream
- 1 teaspoon Vanilla extract
- 3/4 cup Fresh or dried unsweetened cranberries, chopped
Instructions
Preheat your 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, and salt. Mix well to ensure there are no lumps.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles a coarse meal.
In a separate bowl, whisk together the eggs, heavy cream, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Gently fold in the chopped cranberries. Be careful not to over-mix the dough.
Transfer the dough onto the prepared baking sheet and shape it into a flat circle, about 1 inch thick and 8 inches in diameter.
Using a sharp knife, score the dough into 8 even wedges, but do not separate them.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the scones to cool on the baking sheet for about 10 minutes before using a knife to carefully separate the wedges.
Serve the scones warm or at room temperature. Enjoy your keto cranberry scones with butter or your favorite keto-friendly spread.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.6 g | 247% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 2130 mg | 93% | |
| Total Carbohydrate | 162.9 g | 59% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 20.7 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 512 mg | 39% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 515 mg | 11% | |
*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.
