Keto Cranberry Orange Scones
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 scones
Keto Orange Cranberry Cream Scones are a delicious and low-carb alternative to traditional scones. This 2,000-word recipe will take you through a detailed step-by-step process to create mouthwatering, tender, and moist scones, perfect for a keto diet. The combination of orange and cranberry flavors will delight your taste buds and satisfy your sweet tooth without compromising your low-carb goals.
2 1/2 cups almond flour
3/4 cup coconut flour
1/2 cup granulated erythritol or other keto-friendly sweetener
2 tsp baking powder
1/4 tsp salt
1/4 tsp xanthan gum (optional, for better texture)
Zest of 1 large orange
1 cup heavy cream
2 large eggs
1 tsp vanilla extract
1 tsp orange extract
1 tbsp fresh orange juice
3/4 cup fresh or frozen cranberries (unsweetened)
1/2 cup chopped pecans (optional)
Orange Cream Glaze:
1/4 cup powdered erythritol or other keto-friendly powdered sweetener
2 tbsp heavy cream
1 tsp fresh orange juice
1/2 tsp orange extract
Preheat your oven to 325°F (163°C) and prepare a large baking sheet lined with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the almond flour, coconut flour, granulated erythritol, baking powder, salt, xanthan gum, and orange zest. Whisk the dry ingredients together until well combined, ensuring there are no lumps.
In a separate medium-sized bowl, whisk together the heavy cream, eggs, vanilla extract, orange extract, and fresh orange juice. Ensure that the wet ingredients are well combined and smooth.
Slowly pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until a thick, slightly sticky dough forms.
Add the cranberries and chopped pecans (if using) to the dough, folding them in until evenly distributed. Be careful not to overmix the dough.
On a clean, flat surface, sprinkle a small amount of almond flour to prevent sticking. Place the dough on the floured surface and use your hands to shape it into a round disk, about 1 inch (2.5 cm) thick.
Use a sharp knife to cut the dough into 12 equal wedges, like a pizza. Transfer the wedges onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart to allow for expansion during baking.
Bake the scones in the preheated oven for 20-25 minutes, or until they turn golden brown and a toothpick inserted into the center of a scone comes out clean. Keep an eye on the scones during the last few minutes of baking to prevent over-browning.
Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the scones are cooling, prepare the orange cream glaze by whisking together the powdered erythritol, heavy cream, fresh orange juice, and orange extract in a small bowl. The glaze should
Nutrition Information (per scone):
Saturated Fat: 7g
Net Carbs: 5g