Keto Scones With Almond Flour Recipes
ALMOND FLOUR KETO BLUEBERRY SCONES RECIPE
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
- In a medium bowl, combine almond flour, coconut flour, erythritol, sea salt, and baking powder.
- In a small bowl, whisk together coconut oil, almond milk, vanilla extract, and egg. Fold the wet mixture into the dry until a dough forms. (The dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if it's dry.) Fold the blueberries into the dough.
- Place the dough onto the lined pan and form a disk shape, about 1in (2.5 cm) thick. Cut into 8 wedges (like a pie or pizza). Move the pieces about 1 in (2.5 cm) apart. Bake for about 18-22 minutes, until golden.
- Meanwhile, prepare the glaze. Puree the glaze ingredients in a blender. Pour through a fine mesh sieve to catch (and discard) the blueberry skins. When the scones are done baking, drizzle the glaze over them and spread evenly. Cool completely (scones and glaze will firm up as they cool).
Nutrition Facts : Calories 159 kcal, Carbohydrate 8 g, Protein 5 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 97 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
KETO SCONES WITH ALMOND FLOUR
Channel your inner Brit and serve keto scones for afternoon tea! Filled with clotted cream and lashings of sugar free strawberry jam, these buttery, flaky almond flour scones are a real low carb treat.
Provided by Katrin Nürnberger
Categories Snack
Time 23m
Number Of Ingredients 8
Steps:
- Preheat the oven to 180 Celsius / 350 Fahrenheit.
- Combine the dry ingredients - almond flour, erythritol, baking powder - in a bowl.
- In a separate bowl, mix together the melted butter, lemon zest, vanilla and egg. Stir into the dry ingredients until a dough forms, or use an electric mixer.
- Form a dough ball and place onto a baking pan lined with parchment paper. Flatten into a disc shape, about 1 inch thick. Cut out 5-6 scones using a cookie cutter (or use your hands to form scone shapes). Move them apart and brush the tops with beaten egg.
- Bake for 18-22 minutes until golden. Let cool completely in the pan - these scones are fragile when hot but they firm up as they cool down.
Nutrition Facts : Calories 358 kcal, Carbohydrate 9.5 g, Protein 11 g, Fat 32.7 g, SaturatedFat 7.2 g, Fiber 4.6 g, Sugar 2.7 g, ServingSize 85 g
CLASSIC SCONES (KETO, PALEO, VEGAN)
Rich, buttery scones with a crisp "sugar" coating-- no sugar, gluten, or dairy! A classic made healthier!
Provided by Emily
Categories Breakfast
Time 32m
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Line a baking sheet with parchment.
- Combine dry ingredients in a large mixing bowl.
- Melt buttery coconut oil in a small bowl and whisk in water and vanilla.
- Pour wet over dry and mix well into a dough. If too sticky, add 1 tsp almond flour. If too crumbly, add 1 tsp water.
- Place dough onto baking sheet and flatten into a 8-inch disc.
- Use a pizza cutter to slice 6 or 8 wedges (depending on how big you want them).
- Separate scones 1-2" apart using a spatula.
- Bake in the center rack for about 20-22 minutes until the edges are lightly golden and the top is firm.
- Immediately sprinkle with 1-2 tsp monkfruit for the "sugar" coating. Enjoy warm with a smear of buttery coconut oil and/or jam!
Nutrition Facts : Calories 247 kcal, ServingSize 1 serving
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