Delightful keto cranberry-orange scones are wonderfully delicious and flavorful. Made with almond flour, these cranberry-orange scones make a delicious post-workout keto breakfast or snack and pairs perfectly with your morning coffee!
I love scones. No, scratch that. I love desserts and this cranberry orange scone is one of them. But, what about keto-friendly scones? Now, this is something I need to try or we all need to try.
Two weeks ago, I had my very first experience of live jazz and chocolate making which I shared on InstaStory. To my surprise, the chocolate was so good, although it does not have sugar in it. And later on, I found the secret was erythritol which has been used widely in keto recipes. As a result, the combination makes a good blend of dark chocolate.
Keto diet is somewhat an unfamiliar word in my vocabulary. So when my friend, Maya from Wholesome Yum, told me about her cookbook a while back, I knew it will be awesome and helpful especially if you’re into keto-diet or looking for low-carb recipes. I mean, check out her book here:
Now, let’s talk about scones.
Unlike other regular scones, these scones use almond flour and orange zest to give that orange flavor in the mixture and make these scones taste oh-so-good!
So, what are the ingredients to make a keto-friendly cranberry-orange scones recipe?
To my surprise, these scones use ingredients that are easy to find and don’t require you to make an extra trip to shop for a specific product.
- Almond flour
- Erythritol to replace sugar
- Baking powder
- Coconut oil
- Orange zest
- Vanilla extract
- Cranberries, fresh or frozen
How to make keto-friendly cranberry-orange scones?
First, preheat the oven to 350°F. Line a baking sheet with parchment paper, then, combine the almond flour, erythritol, baking powder, and sea salt in a large bowl.
Whisk together the melted coconut oil, orange zest, vanilla, and egg. Then, stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms. Stir and press fresh or dried cranberries into the dough.
Place the dough onto the lined pan and form a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart.
Bake for 18 to 22 minutes, until golden. Cool completely on the pan to firm up at room temperature.
Looking for more fun recipes to try this weekend?
- Check out recipes from One-Pot Cooking for Two. One-Pot Cooking for Two shows you how to put an end to oversized servings and wasted food using easy-to-make and tasty recipes that only need a single pot to cook―and two dishes to serve. From Mediterranean Breakfast Pitas to Broccoli Cheddar Soup and Garlic-Lime Fish Tacos to Sheet Pan Steakhouse Dinner, discover tons of delicious one-pot dishes, each featuring informative labels and tips that make picking the right meal and customizing it to your needs a breeze.
- Creamy Pear and Mascarpone Pasta. This creamy pear and mascarpone pasta get its kick from pear tossed in mascarpone cheese and crispy prosciutto. Ready on the table in 15 minutes and it’s perfect for a quick weeknight recipe.
- Easy Baked Chicken Kiev. This easy baked chicken kiev recipe has a low carb & paleo breaded outside & melt-in-your-mouth inside. Healthy, natural, gluten-free & whole 30.
- 2 cups (8 ounces) blanched almond flour
- 1/3 cup erythritol
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil, melted
- 2 tablespoons orange zest
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup (2 ounces) cranberries, fresh or frozen
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- In a medium bowl, combine the almond flour, erythritol, baking powder, and sea salt.
- In a small bowl, whisk together the melted coconut oil, orange zest, vanilla, and egg. Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms. The dough should be pliable and dense, but not crumbly; add a little more coconut oil, a teaspoon at a time, if it’s very dry. Stir and press than cranberries into the dough.
- Place the dough onto the lined pan and form a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart. Bake for 18 to 22 minutes, until golden.
- Cool completely on the pan to firm up. Scones will fall apart if you move them before cooling.