These almond flour keto scones are bursting with cranberries and a sweet orange flavor. Enjoy them with a cup of coffee or tea to get the experience of a coffee shop without leaving the comforts of home.
I just received a copy of the newly released cookbook “The Wholesome Yum Easy Keto Cookbook” by Maya Krampf a couple weeks ago. I’ve known Maya for several years and was so excited that she finally had the time to publish a book. The Cranberry Orange Keto Scones recipe looked amazing, so that’s the one I’ll be including in my review.
The cookbook contains 100 simple low carb recipes, all with 10 ingredients or less. But don’t worry, it’s not your typical diet food. You’ll find mouthwatering dishes like Crispy Orange Chicken and Sheet Pan Sausage Breakfast Sandwiches.
There’s some basics on getting started with the keto diet in the beginning of the book, but the majority of the content is recipes. And each recipe comes with a full color photo so you’ll know exactly what it’s supposed to look like.
Let me show you how easy the scone recipe is!
How to Make Keto Scones
- Combine the dry ingredients (almond flour, erythritol, baking powder and salt) in a medium bowl.
- In a small bowl, the wet ingredients (melted coconut oil, orange extract, vanilla and eggs) are whisked together. Then this wet mixture is stirred into the dry mix until a dough is formed.
- Stir the cranberries into the dough.
- Form the dough into a ball and then press into a large circle on a parchment lined baking pan. The circle should be about 1 inch thick.
- Cut the circle into 8 wedges with a pizza cutter or sharp know.
- Bake at 350°F for 18 to 22 minutes or until the edges are golden.
- Cool completely before removing the scones from the pan.
How to turn keto scones from sweet to savory
I thought the amount of erythritol in the recipe was just right. However, sweetness always varies from one person to another.
You can certainly add a little more sweetener or change what sweetener is used. But those who have been on keto for a while may prefer a more savory keto scone.
There’s really no reason to add sweetener to the recipe if you’d rather leave it out. The cranberries are tart, though, as they contain very little fructose compared to other berries.
I’ve found that adding a little more vanilla and orange extracts can add a sweet touch without the need for more sweetener. So if you’d rather have a more savory scone, simply up the flavor extracts when omitting the sweetener.
What about the other recipes in the Easy Keto Cookbook?
The other recipes in the cookbook are sure to please and won’t disappoint. Each one has been thoroughly tested and reviewed when the photos were taken.
I really enjoyed the cranberry keto almond flour scones and so did my family. It’s a great recipe! The Angel Food Mug Cake with Strawberries is next on my list to try. But I know my kids are sure to love the French Toast Sticks too.
Where to purchase the cookbook
The book is available at most major retailers so you shouldn’t have any trouble finding it locally. But if you like the convenience of ordering online, you can purchase The Wholesome Yum Easy Keto Cookbook at Amazon or Target.
How to serve the low carb cranberry scones
If you need a few more low carb baked goods to enjoy with a hot beverage, these are a few of my favorites:
- Keto Cheese Danish is a cloud bread recipe variation with about 1 gram total carb for each one.
- Fathead Cinnamon Rolls are such a fabulous morning treat. You’ll feel like you’re cheating even though there’s just 3 grams net carbs per roll.
- Blueberry Keto Doughnuts will make any morning special with only 3 grams net carbs each.
Cranberry Orange Almond Flour Keto Scones
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In medium bowl, combine the almond flour, erythritol, baking powder, and sea salt.
- In a small bowl, whisk together the melted coconut oil, orange extract, 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 the 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)
- For best results, use only blanched, finely ground almond flour.
- If using frozen cranberries, do not thaw them first. Otherwise, the scones will be too wet.
- Butter can be substituted for the coconut oil if you aren't dairy-free.
Array ( [serving_size] => 1 [calories] => 232 [carbohydrates] => 7 [protein] => 7 [fat] => 21 [saturated_fat] => 7 [cholesterol] => 26 [sodium] => 83 [potassium] => 40 [fiber] => 3 [sugar] => 1 [vitamin_a] => 38 [vitamin_c] => 1 [calcium] => 74 [iron] => 1 [serving_unit] => scone )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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