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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