Low Carb Cranberry Scones

Delight in the perfect balance of tart and sweet with these Low Carb Cranberry Scones, a guilt-free bakery-style treat that’s as indulgent as it is wholesome! Made with almond and coconut flours, these scones are not only gluten-free but also keto-friendly, keeping your carb count in check without sacrificing flavor. Fresh cranberries add vibrant bursts of tanginess, while erythritol sweetener ensures just the right amount of sweetness without the sugar spike. With a buttery, crumbly texture and a golden exterior, these scones are quick and easy to prepare, requiring just 20 minutes of prep time. Perfect for breakfast, brunch, or an afternoon tea, they’re best served warm with a smear of butter or a dollop of cream. Whether you're following a low-carb lifestyle or simply craving a healthier baked treat, these cranberry scones deliver pure comfort in every bite!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 200 grams Almond flour
• 30 grams Coconut flour
• 1 tablespoon Baking powder
• 0.25 teaspoon Salt
• 85 grams Unsalted butter
• 2 large Eggs
• 60 milliliters Heavy cream
• 1 teaspoon Vanilla extract
• 50 grams Erythritol sweetener
• 100 grams Fresh cranberries

Directions

Step 1

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

Step 2

In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Mix well to ensure ingredients are evenly distributed.

Step 3

Cut the unsalted butter into small cubes and add them to the dry ingredients. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Step 4

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

Step 5

Pour the wet ingredients into the dry ingredient mixture and stir until a dough forms.

Step 6

Gently fold in the fresh cranberries until evenly distributed throughout the dough.

Step 7

Place the dough onto the prepared baking sheet. Shape it into a circle approximately 7-8 inches (18-20 cm) in diameter and about 1 inch (2.5 cm) thick.

Step 8

Using a sharp knife, cut the dough into 8 wedges. Slightly separate each wedge to ensure even cooking.

Step 9

Bake in the preheated oven for 20-25 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Step 10

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

Step 11

Serve warm or at room temperature and enjoy your low carb cranberry scones!

Nutrition Facts

Serving size	(644.5g)

Amount per serving	% Daily Value*
Calories	2300.9

Total Fat 206.7g	0%
Saturated Fat 68.7g	0%
Polyunsaturated Fat g
Cholesterol 620.2mg	0%
Sodium 2143.2mg	0%
Total Carbohydrate 130.7g	0%
Dietary Fiber 36.4g	0%
Total Sugars 14.7g
Protein 61.8g	0%

Vitamin D 82IU	0%
Calcium 517.4mg	0%
Iron 10.6mg	0%
Potassium 425.2mg	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: 70.7%

Protein: 9.4%

Carbs: 19.9%