#lowcarbscones

(via Easy Keto Cranberry Orange Scones and Great Keto Book Review!)

These savory scones are perfect for a low-carb or keto diet, packed with flavorful ingredients like bacon, sundried tomatoes, and cheddar cheese. They make a delicious breakfast or snack option.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup grated cheddar cheese. 1/4 cup chopped cooked bacon. 2 tablespoons chopped sundried tomatoes. 2 teaspoons baking powder. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 cup unsalted butter, cold and cubed. 2 large eggs. 1/4 cup heavy cream.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put almond flour, coconut flour, cheddar cheese, bacon, sundried tomatoes, baking powder, garlic powder, salt, and baking soda into a large bowl. Using a pastry cutter or fork, cut in the cold cubed butter until the mixture looks like big crumbs. Whisk the eggs and heavy cream together in a different bowl. Add the egg mix to the dry ingredients and mix them together just until they are combined. Spread the dough out on a surface that has been lightly floured. Knead it gently a few times until it comes together. Cut the dough into 8 wedges after rolling it into a circle that's about an inch thick. Put the wedges on the baking sheet that has been prepared. The scones are done when they are golden brown and firm to the touch after 20 to 25 minutes in the oven. Let it cool down a bit before you serve it.

Prep Time: 15 minutes

Cook Time: 25 minutes

These low-carb blueberry scones are a delightful keto-friendly treat, perfect for breakfast or a snack. They're moist, tender, and bursting with juicy blueberries while being low in carbohydrates.

Ingredients: 2 cups almond flour. 1/4 cup granulated erythritol. 1 tsp baking powder. 1/4 tsp salt. 1/4 cup unsalted butter, cold and cubed. 1/4 cup heavy cream. 1 large egg. 1 tsp vanilla extract. 1/2 cup fresh blueberries.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. Add erythritol, baking powder, salt, and almond flour to a large bowl. Mix them together. Add cold butter and mix until the mixture looks like big crumbs. Put heavy cream, egg, and vanilla extract in a small bowl and mix them together with a whisk. Add the wet ingredients to the dry ones and mix them together. Fold the blueberries in slowly. Draw a circle of dough on a baking sheet that has been prepared. Cut the circle into 8 wedges. Spread the wedges out a bit on the baking sheet. When the edges are golden brown, it's done baking. Let it cool down before you serve it. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

If you are on the keto diet, these Low Carb Raspberry Coconut Scones are a great treat for you. These scones are soft and moist, and they taste great with raspberries and coconut. They're great for breakfast or as a snack.

Ingredients: 2 cups almond flour. 1/3 cup Swerve Sweetener, granular. 1/3 cup unsweetened shredded coconut. 1 tbsp baking powder. 1/4 tsp salt. 1/4 cup cold butter, cut into cubes. 1/4 cup heavy cream. 1 large egg. 1/2 tsp vanilla extract. 1/2 cup fresh raspberries.

Instructions: Preheat oven to 325F 163C and line a baking sheet with parchment paper. In a large bowl, whisk together almond flour, Swerve Sweetener, shredded coconut, baking powder, and salt. Cut in cold butter using a pastry cutter or two forks until mixture resembles coarse crumbs. In a small bowl, whisk together heavy cream, egg, and vanilla extract. Add to the flour mixture and stir until dough begins to come together. Gently fold in raspberries. Turn dough out onto prepared baking sheet and pat into a circle about 1 inch thick. Cut into 8 wedges. Separate wedges slightly and bake in preheated oven for 18-20 minutes, or until scones are set and lightly golden. Remove from oven and let cool slightly before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes