Low Carb Cranberry Scones
Indulge in a guilt-free treat with these Low Carb Cranberry Scones, a perfect blend of buttery richness and tart cranberry bursts, all while staying keto-friendly! Crafted with almond and coconut flours, this recipe delivers a tender, crumbly texture that feels indulgent yet fits seamlessly into a low-carb lifestyle. Sweetened with erythritol and loaded with fresh cranberries, these scones are a wholesome alternative to traditional baked goods. In just 20 minutes of prep time and 25 minutes of baking, you’ll have a batch of golden-brown, gluten-free delights perfect for breakfast, snack time, or pairing with your favorite cup of tea. With only 8 servings per batch, these scones are an easy way to enjoy a naturally sweetened, nutrient-rich treat any day of the week. Whether served warm or at room temperature, they’re sure to become a staple in your low-carb baking repertoire!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 30 grams Coconut flour
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 85 grams Unsalted butter
- 2 large Eggs
- 60 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 50 grams Erythritol sweetener
- 100 grams Fresh cranberries
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Mix well to ensure ingredients are evenly distributed.
Cut the unsalted butter into small cubes and add them to the dry ingredients. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
In a separate bowl, whisk the eggs, heavy cream, vanilla extract, and erythritol together until smooth.
Pour the wet ingredients into the dry ingredient mixture and stir until a dough forms.
Gently fold in the fresh cranberries until evenly distributed throughout the dough.
Place the dough onto the prepared baking sheet. Shape it into a circle approximately 7-8 inches (18-20 cm) in diameter and about 1 inch (2.5 cm) thick.
Using a sharp knife, cut the dough into 8 wedges. Slightly separate each wedge to ensure even cooking.
Bake in the preheated oven for 20-25 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.
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 low carb cranberry scones!
Nutrition Facts
Calories |
2301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.7 g | 265% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2143 mg | 93% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 14.7 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 517 mg | 40% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 425 mg | 9% | |
*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.
