Ingredients
2 cups 8 ounces blanched almond flour
1/3 cup erythritol
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/4 cup coconut oil melted
2 tablespoons orange zest
1/2 teaspoon vanilla extract
1 large egg
(fresh or frozen)1/2 cup 2 ounces cranberries,
(35% – 38% butter fat)200 – 220 ml/(1 cup) cold heavy/whipping cream
Instructions
First, preheat the oven to 350°F. With parchment paper, line a baking sheet, then, in a large bowl, combine the sea salt, erythritol, baking powder, and almond flour.
Whisk together the egg, orange zest, vanilla, and melted coconut oil. Then, into the almond flour mixture, stir the wet mixture, until a uniform dough forms, pressing with a spoon or spatula. Stir and into the dough, press fresh or dried cranberries.
Stir in the cold cream with a spatula or fork until the dough comes together.
Onto the lined pan, place the dough and about 1 inch thick and 6 inches in diameter, form a disc shape. Like a pie or pizza, cut into EIGHT wedges. About ONE inch apart, move the pieces.
Until it gets golden, bake for EIGHTEEN to TWENTY-TWO minutes. To firm up at room temperature, cool completely on the pan.
Nutrition Information:
Keto Cranberry Orange Scones
YIELD: 6
SERVING SIZE: 1
Amount Per Serving:
CALORIES: 333
TOTAL FAT: 29g
SATURATED FAT: 9g
TRANS FAT: 0g
UNSATURATED FAT: 18g
CHOLESTEROL: 91mg
SODIUM: 244mg
CARBOHYDRATES: 12g
FIBER: 4g
SUGAR: 3g
PROTEIN: 9g
