Strawberry Keto Scones

This recipe is from KetoConnect, where you’ll find lots of delicious, low-carb recipe ideas and videos.

Yields: 8 Scones

Ingredients for the Scones:

• 2 1/4 cups almond flour
• 1/4 cup coconut flour
• 2 tbsp low carb sugar substitute
• 1 tsp baking powder
• 1/4 tsp pink salt
• 1 large egg, room temperature
• 3 tbsp coconut oil, melted
• 2 tbsp heavy whipping cream
• 1 tsp vanilla extract
• 5-7 drops liquid stevia
• 1 cup fresh strawberries, chopped

Ingredients for the Glaze:

• 1/4 cup low carb sugar substitute
•  3 tbsp heavy whipping cream

Instructions for the Scones:

1. Preheat your oven to 350°F and grease a 10.5” cast iron skillet with coconut oil or coconut oil spray.
2. In a large bowl mix together the dry ingredients using a spoon, and in a small bowl whisk together the wet ingredients until fully incorporated.
3. Fold the wet into the dry using a spatula or your hands, and mix until just combined. Add strawberries and fold until evenly combined.
4. Knead the dough into a circle and cut into 8 pieces. Carefully move them into the skillet leaving a little space between each scone.
5. Bake for 20-25 minutes until golden on all edges and a toothpick inserted into the center comes out clean.
6. Allow to cool in the skillet for 15 minutes and then carefully transfer to a cooling rack to finish cooling. While the scones are cooling, make the glaze if desired.

Instructions for the Glaze:

1. Whisk together the erythritol and cream using a fork and store in the fridge until the scones are ready to be glazed.
2. Once the scones have fully cooled, drizzle the glaze using a spoon over the scones and serve.
3. Best stored in an airtight container in the fridge up to 7 days.

Nutritional Info:

Calories: 265, Fat: 23g, Carbs: 10g (5g net), Fiber: 5g, Sugar: 2g, Protein: 8g

**Nutrition does not include glaze. If desired, swap out strawberries for a lower carb berry (blackberries) or leave them out for a lower carb scone.

Here is the full Keto Strawberry Scones recipe.