Description
Buttery keto scones deliver a delightful low-carb twist on classic British teatime treats. Crumbly almond flour and rich cream create a mouthwatering pastry you’ll savor with morning coffee or afternoon tea.
Ingredients
Scale
Main Ingredients:
- 2 ¼ cups (540 ml) almond flour
- ½ cup (120 ml) fresh or frozen blueberries (optional)
- 1 large egg, room temperature
Sweeteners and Binding Agents:
- ¼ cup (60 ml) granulated erythritol
- ¼ cup (60 ml) melted butter
Flavor Enhancers and Leavening Agents:
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Instructions
- Thoroughly mix almond flour, sweetener, and leavening agent in a spacious mixing vessel.
- Whisk together melted butter, egg, aromatic vanilla, and citrus zest in a separate container.
- Gently incorporate wet mixture into dry ingredients, stirring until a cohesive dough emerges.
- If using blueberries, delicately fold them through the dough to distribute evenly.
- Transfer dough onto parchment-lined baking tray, carefully molding into a circular shape approximately one inch thick.
- With a precision knife, divide the circular dough into 6-8 triangular segments, slightly spreading them apart to ensure even baking.
- Position tray in preheated oven set at 350F (180C), allowing scones to transform into golden-hued delicacies.
- Maintain scones on baking sheet during initial cooling phase to preserve structural integrity.
- Once temperature moderates, transfer to serving plate and savor the keto-friendly pastry.
Notes
- Swap almond flour with coconut flour for a nut-free alternative, but reduce the amount by 25% as coconut flour absorbs more liquid.
- Add extra moisture when using coconut flour by including an additional egg or a splash of unsweetened almond milk to prevent dry scones.
- Customize flavor profiles by experimenting with different sugar-free extracts like almond, orange, or maple to create unique taste variations.
- Freeze unbaked scone wedges for quick future breakfast options by placing them on a parchment-lined tray and storing in a freezer bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg