Low Carb Gluten-Free Scones
Indulge guilt-free with these irresistibly tender Low Carb Gluten-Free Scones, a perfect blend of almond and coconut flours for a rich, buttery crumb that’s both low in carbs and entirely gluten-free. Sweetened with erythritol, these scones offer a keto-friendly treat without sacrificing flavor, and optional bursts of fresh blueberries add a pop of fruity goodness. With just 15 minutes of prep time and simple baking techniques, these golden delights come together effortlessly, making them an ideal choice for healthy breakfasts, afternoon snacks, or tea-time indulgence. Enjoy the perfect balance of wholesome ingredients and mouthwatering taste with this easy-to-follow recipe!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 tablespoon Coconut flour
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.25 cup Granulated erythritol (or preferred low-carb sweetener)
- 0.25 cup Unsalted butter, chilled and cubed
- 0.5 cup Heavy cream
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 0.5 cup Blueberries (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and granulated erythritol. Stir until well-mixed.
Add the chilled, cubed butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and use a spatula to gently combine just until a dough forms. If using, gently fold in the blueberries.
Transfer the dough to a lightly floured surface and gently shape it into a disk, approximately 7 inches in diameter and 1 inch thick.
Using a sharp knife, cut the disk into 8 equal wedges.
Arrange the scones on the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden and firm to the touch.
Remove from the oven and allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.1 g | 244% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 2065 mg | 90% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 15.8 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 459 mg | 35% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 196 mg | 4% | |
*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.
