Keto Scones with Almond Flour
Channel your inner Brit and serve keto scones for afternoon tea! Filled with clotted cream and lashings of sugar free strawberry jam, these buttery, flaky almond flour scones are a real low carb treat.
Servings 5 scones
- 2 1/4 cup / 225g almond flour or ground almonds. Use 2 cups if your almond flour is super-fine
- 1/4 cup / 60g butter melted
- 1/4 cup / 45g granulated sweetener
- 1 egg large, room temperature
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- zest of 1 lemon
- 1 egg beaten, for brushing the tops (you'll only use 1/2)
Preheat the oven to 180 Celsius / 350 Fahrenheit.
Combine the dry ingredients - almond flour, erythritol, baking powder - in a bowl.
In a separate bowl, mix together the melted butter, lemon zest, vanilla and egg. Stir into the dry ingredients until a dough forms, or use an electric mixer.
Form a dough ball and place onto a baking pan lined with parchment paper. Flatten into a disc shape, about 1 inch thick. Cut out 5-6 scones using a cookie cutter (or use your hands to form scone shapes). Move them apart and brush the tops with beaten egg.
Bake for 18-22 minutes until golden. Let cool completely in the pan - these scones are fragile when hot but they firm up as they cool down.
Net carbs: 4.9g per 1 generous!!!! scone (of 5) without filling. My scones weighed around 85g each.
Optional: add a pinch of salt
Optional: add 1/2 tsp of xanthan gum if you prefer a stronger crumb structure
The scones in the images are made with ground almonds, which is equivalent to regular / coarser almond flour in the US. If you want to use super-fine almond flour, I suggest you reduce the amount of almond flour by 1/4 cup as super-fine almond flour absorbs more liquid.
Serving: 85g | Calories: 358kcal | Carbohydrates: 9.5g | Protein: 11g | Fat: 32.7g | Saturated Fat: 7.2g | Fiber: 4.6g | Sugar: 2.7g