Preheat oven to 180C (350F). Line a cookie sheet with parchment paper. Slightly oil the paper with coconut oil if yours tend to stick to food. Set aside.
In a large mixing bowl whisk all the dry ingredients together: almond flour, coconut flour, sugar free crystal sweetener, baking powder and salt.
Add all the liquid ingredients, at room temperature (not cold or hot!) : beaten egg, melted coconut oil, vanilla, unsweetened almond milk.
Stir the ingredients together with a spatula for few seconds (it is crumbly at first, that is normal) then pour in chopped strawberries and use your hands to knead/squeeze the dough to form a ball. It should take about 1 minute to form a consistent dough. If it is too dry, it can happen if you add too much coconut flour, add a splash more almond milk. If too wet, can happen if you used frozen strawberries that release some juice, add 1 teaspoon extra coconut flour.
Sprinkle 1 teaspoon of coconut flour on your benchtop (this prevent the dough to stick to the bench). Place the dough ball on the benchtop, sprinkle 1 teaspoon of coconut flour on top of the dough ball then press the dough ball to flatten into a thick disk.
Smooth the sides of the disk to shape lovely scones.
Cut the disk into 10 even triangles to make 10 scones.
Slide a spatula under each triangle to transfer them onto the cookie sheet covered with parchment paper.
Place each scones/triangle onto the cookie sheet leaving 1 thumb space between each scones. They won't expand while baking but you don't want them to touch each other.
Bake for 25-30 minutes or until the top is golden brown.
Cool down for 2 hours on a cookie rack before decorating.
Sugar free glazing
In a small mixing bowl, add powdered sugar free sweetener, unsweetened almond milk and strawberry stevia drops (optional, it simply add a delicious strawberry flavor).
Whisk to form the glazing, if too thick add more powdered sweetener, 1 tablespoon at a time. If too liquid add 1 teaspoon of extra almond milk, 1 at a time.
When the scones are cold, at room temperature, spread a tablespoon of icing on each scones. Place the scones in the fridge for 15 minutes to set the icing.
Store the scones up to 3 days in a cookie jar or freeze in zip bags. Defrost the day before.
Keto Vegan option: replace egg by flaxegg and add 1/2 teaspoon of guar gum to the dry ingredients. To make a flax egg combine 1 tbps of flaxmeal with 3 tbsp of lukewarm water. Stir, set aside 10 minutes until egg like texture form. Use in the recipe as an egg replacer.Net carb per scone including glazing, recipe make 10 scones: 5.6 gStrawberry replacement: you can make this recipe using raspberries or blueberries. Blueberries contains 2 times more net carbs and it will increase the carbs per serve.