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Keto Strawberry Scones – 3 net carbs each An easy way to form these scones is to drop them onto your parchment-lined baking sheet in eight large clumps a few inches apart and then form them into triangle shapes about 3/4″ tall. If you prefer your scones to be more uniform in shape you can form the dough into a large circle and cut into 8 pieces. I have step-by-step pictures of this on my Snickerdoodle Scone post.
Ingredients
2 1/4 cups almond flour
1/4 cup coconut flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated erythritol
1/2 teaspoon granulated Stevia
2 eggs
1/2 cup coconut oil, melted
1 teaspoon vanilla extract
1 cup chopped strawberries, fresh or frozen. If using frozen, thaw slightly to chop
Preheat oven to 350 deg F. Line a large baking pan with parchment paper.
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Whisk the almond flour, coconut flour, baking powder, salt, and sweetener together in a large bowl.
In a small bowl whisk the eggs, coconut oil, and vanilla. Add to the dry ingredients and mix thoroughly.
Add in strawberries.
Divide dough into eight large clumps on the baking pan several inches apart. Pat the dough into triangles or circles about 3/4 inch tall.
Bake for 22-25 minutes, until golden brown. Let set in pan for 5-10 minutes then remove to a wire rack to cool or eat while warm.
I tried calculating the nutritional info myself, and did the best I could:
PER SERVING (1 scone – 8 servings per recipe)
273.5 Calories
25.25g Total Fat
14.5 Saturated
2.19 Polyunsaturated
6.125 Monounsaturated
6.875g Total Carbs
3.875g Dietary Fiber
1.875g Sugars
NET CARBS = 3g
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31g Protein
100.88mg Sodium
303.75mg Potassium
25.75% Calcium
4.5% Iron
