Ingredients:
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
(fresh or frozen)1/2 cup 2 ounces cranberries,
(35% – 38% butter fat)200 – 220 ml/(1 cup) cold heavy/whipping cream
Instructions:
-First, preheat the oven to 350°F. With parchment paper, line a baking sheet, then, in a large bowl, combine the sea salt, erythritol, baking powder, and almond flour.
-Whisk together the egg, orange zest, vanilla, and melted coconut oil. Then, into the almond flour mixture, stir the wet mixture, until a uniform dough forms, pressing with a spoon or spatula. Stir and into the dough, press fresh or dried cranberries.
-Stir in the cold cream with a spatula or fork until the dough comes together.
-Onto the lined pan, place the dough and about 1 inch thick and 6 inches in diameter, form a disc shape. Like a pie or pizza, cut into EIGHT wedges. About ONE inch apart, move the pieces.
-Until it gets golden, bake for EIGHTEEN to TWENTY-TWO minutes. To firm up at room temperature, cool completely on the pan.
Nutrition Information:
Keto Cranberry Orange Scones
YIELD: 6
SERVING SIZE: 1
Amount Per Serving:
CALORIES: 333
TOTAL FAT: 29g
SATURATED FAT: 9g
TRANS FAT: 0g
UNSATURATED FAT: 18g
CHOLESTEROL: 91mg
SODIUM: 244mg
CARBOHYDRATES: 12g
FIBER: 4g
SUGAR: 3g
PROTEIN: 9g