Keto Cranberry Scones

Indulge in the perfect balance of tart cranberries and buttery sweetness with these Keto Cranberry Scones! This low-carb, gluten-free recipe features a blend of almond and coconut flours for a tender crumb, while granulated erythritol adds just the right touch of sweetness without spiking your blood sugar. The addition of cold, cubed butter creates a flaky texture, and heavy cream ensures a rich and moist bake. Fresh or dried unsweetened cranberries give these scones a delightful burst of flavor, making them a perfect breakfast treat or afternoon snack. Ready in just 35 minutes, these keto-friendly scones are a satisfying way to enjoy a classic pastry without the carbs. Serve warm with butter or a keto-friendly spread for a truly irresistible experience!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 2 tablespoons Coconut flour
• 1/3 cup Granulated erythritol
• 1 tablespoon Baking powder
• 1/4 teaspoon Salt
• 1/3 cup Unsalted butter, cold and cubed
• 2 Large eggs
• 1/4 cup Heavy cream
• 1 teaspoon Vanilla extract
• 3/4 cup Fresh or dried unsweetened cranberries, chopped

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt. Mix well to ensure there are no lumps.

Step 3

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles a coarse meal.

Step 4

In a separate bowl, whisk together the eggs, heavy cream, and vanilla extract until smooth.

Step 5

Pour the wet ingredients into the dry ingredients and mix until just combined.

Step 6

Gently fold in the chopped cranberries. Be careful not to over-mix the dough.

Step 7

Transfer the dough onto the prepared baking sheet and shape it into a flat circle, about 1 inch thick and 8 inches in diameter.

Step 8

Using a sharp knife, score the dough into 8 even wedges, but do not separate them.

Step 9

Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Step 10

Remove from the oven and allow the scones to cool on the baking sheet for about 10 minutes before using a knife to carefully separate the wedges.

Step 11

Serve the scones warm or at room temperature. Enjoy your keto cranberry scones with butter or your favorite keto-friendly spread.

Nutrition Facts

Serving size	(653.1g)

Amount per serving	% Daily Value*
Calories	2235.6

Total Fat 192.6g	0%
Saturated Fat 64.4g	0%
Polyunsaturated Fat g
Cholesterol 604.2mg	0%
Sodium 2130.2mg	0%
Total Carbohydrate 162.9g	0%
Dietary Fiber 37.5g	0%
Total Sugars 20.7g
Protein 57.9g	0%

Vitamin D 118.9IU	0%
Calcium 511.9mg	0%
Iron 10.3mg	0%
Potassium 514.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.2%

Protein: 8.9%

Carbs: 24.9%