KETO STRAWBERRY SCONES

SIMPLE

INGREDIENTS

DRY INGREDIENTS – 2 ¼ cups Almond Flour – ¼ cup Coconut Flour – 3 tbsp Erythritol – ¼ tsp Salt – ½ tsp Baking Powder LIQUID INGREDIENTS – 1 large Egg  – 3 tbsp Coconut Oil – 2 tbsp Almond Milk  – 1 tsp Vanilla Extract – 1 cup Fresh Strawberries  SUGAR FREE GLAZING – ½ cup Erythritol – 3 tbsp Almond Milk – 3 drops Strawberry Stevia Drops

Combine Dry Ingredients

In a large mixing bowl, whisk all the dry ingredients together: almond flour, coconut flour, sugar-free crystal sweetener, baking powder, and salt.

1

Add Wet Ingredients

Add all the liquid ingredients at room temperature (not cold or hot!): beaten egg, melted coconut oil, vanilla, unsweetened almond milk.

2

Add Strawberries

Stir the ingredients together with a spatula for a few seconds, then pour in chopped strawberries.

3

Form a Ball

Use your hands to knead/squeeze the dough to form a ball. It should take about 1 minute to form a consistent dough

4

Form a Disk

Sprinkle 1 teaspoon of coconut flour on your benchtop. Press the dough ball to flatten into a thick disk.

5

Smoothen the Disk

Smoothen the sides of the disk to shape lovely scones.

6

Cut the Scones

Cut the disk into 10 even triangles to make 10 scones.

7

Transfer to Baking Sheet

Slide a spatula under each triangle to transfer them onto the cookie sheet covered with parchment paper.

8

Bake the Scones

Bake for 25-30 minutes in an oven preheated to 350°F (180°C).

9

Make Glazing

In a small mixing bowl, add powdered sugar-free sweetener, unsweetened almond milk, and strawberry stevia drops. Whisk for a few minutes.

10

Decorate the Scones

When the scones are cold, at room temperature, spread a tablespoon of icing on each scone. Place the scones in the fridge for 15 minutes to set the icing.

10

NET CARBS FAT PROTEIN

5.6 grams

9.4 grams

5 grams

SERVINGS

TIME

Serving: 1 Scone Makes: 10 Scones

Prep: 15 Minutes Cook: 25 Minutes

KETO STRAWBERRY SCONES

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