Low Carb Apricot Scones

Indulge in a guilt-free treat with these Low Carb Apricot Scones, a delightful blend of buttery richness and fruity sweetness crafted without the carb overload. Made with a wholesome mix of almond and coconut flours, these keto-friendly scones feature tender, golden edges and are naturally sweetened with granulated erythritol. The addition of chopped dried apricots brings a pop of tart-sweet flavor, perfectly balanced by hints of vanilla. Ready in just 40 minutes, these easy-to-make scones are a perfect breakfast or afternoon snack for those embracing a low-carb lifestyle. Pair them with your favorite tea or coffee, and enjoy a delicious bakery-style experience right at home!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Baking powder
• 0.25 cup Granulated erythritol
• 0.25 cup Unsalted butter, cold and cubed
• 0.25 cup Heavy cream
• 1 whole Large egg
• 1 teaspoon Vanilla extract
• 0.5 cup Dried apricots, chopped
• 0.25 teaspoon Salt

Directions

Step 1

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

Step 2

In a large mixing bowl, combine almond flour, coconut flour, baking powder, granulated erythritol, and salt. Stir well to evenly distribute the dry ingredients.

Step 3

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.

Step 4

In a small bowl, beat together the heavy cream, egg, and vanilla extract until smooth.

Step 5

Pour the wet ingredients into the dry ingredients, and gently fold together until a dough begins to form.

Step 6

Fold in the chopped dried apricots until evenly distributed throughout the dough.

Step 7

Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick. The diameter should be approximately 6 inches.

Step 8

Using a sharp knife, cut the dough circle into 8 even wedges.

Step 9

Place the scone wedges onto the prepared baking sheet, leaving space between each piece for expansion during baking.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the scones are golden brown on the edges and firm to the touch.

Step 11

Allow the scones to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.

Step 12

Serve warm or at room temperature. Store any leftovers in an airtight container for up to three days.

Nutrition Facts

Serving size	(524.1g)

Amount per serving	% Daily Value*
Calories	2086.4

Total Fat 171.3g	0%
Saturated Fat 52.9g	0%
Polyunsaturated Fat g
Cholesterol 375.2mg	0%
Sodium 1161.2mg	0%
Total Carbohydrate 158.5g	0%
Dietary Fiber 33.0g	0%
Total Sugars 55.1g
Protein 53.1g	0%

Vitamin D 70.2IU	0%
Calcium 492.4mg	0%
Iron 10.4mg	0%
Potassium 961.2mg	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: 64.6%

Protein: 8.9%

Carbs: 26.5%