Low Carb Scones with Cranberry and Orange

These low carb scones are flavored with cranberry and orange and are perfect for a sweet treat! Gluten free, sugar free, and keto friendly recipe.

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Do you follow the keto blog Wholesome Yum? It was created by my friend Maya, and she specializes in simple low carb recipes, all with 10 ingredients or less. So I was delighted to receive a copy of her new book: Easy Keto Cookbook.

It features 100 recipes, with a handy introduction to all things keto and beautiful photography. Recipes include Jalapeño Popper Stuffed Omelet, Spaghetti Squash Ramen Soup, Tuscan Garlic Chicken Casserole, Crispy Bacon Wrapped Onion Rings, and Cinnamon Roll Dessert Pizza! 

The recipe that I really wanted to try - mainly because it is perfect for this time of year - is her Cranberry-Orange Scones. Although her original recipe is dairy free, I switched the coconut oil for butter, but obviously feel free to switch it back if you prefer!

How to Make Low Carb Scones with Cranberry and Orange

In a large bowl, combine almond flour, low carb granular sweetener (I used Lakanto but Swerve or any other erythritol would work well), baking powder and salt.

 

In a separate bowl, mix together the melted butter (or coconut oil for dairy free), orange zest, vanilla and egg. I used my Microplane zester for the orange - and actually halved the amount suggested in the original recipe.

 

Stir the egg mixture into the dry ingredients until a dough forms. Maya says it should be dense and pliable, but not crumbly. If it's too dry, add more melted butter or coconut oil - but I didn't need to add anything!

 

Finally, press the cranberries into the dough. Place it onto a baking pan lined with a silicone mat. Flatten into a disc shape - Maya recommends about 1" thick and 6" in diameter. Cut into 8 wedges and move the pieces about 1" apart.

 

Bake in a preheated oven until golden brown. Maya suggests 18-22 minutes but actually mine were perfect after only 15 minutes.  Let them cool completely on the pan - they firm up as they cool down.

You can enjoy these low carb scones for breakfast, or whenever you feel in the need for a sweet snack!

You might also like my keto scones with raspberry and lemon!

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Scones with Cranberry and Orange

4.41 from 5 votes

These low carb scones are flavored with cranberry and orange and are perfect for a sweet treat! Gluten free, sugar free, and keto friendly recipe.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Makes: 8 Scones

Net Carbs: 5

Calories: 223

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 2 cups almond flour
• ⅓ cup Lakanto or alternative low carb granular sweetener
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup butter melted
• 1 egg beaten
• 1 tablespoon orange zest
• ½ teaspoon vanilla extract
• 2 oz fresh cranberries

Equipment

• AmazonBasics Silicone Baking Mat Sheet, Set of 2

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. Preheat the oven to 350F.
2. In a large bowl, combine the dry ingredients - almond flour, low carb sweetener, baking powder and salt.
3. In a separate bowl, mix together the melted butter (or coconut oil for dairy free), orange zest, vanilla and egg.
4. Stir the egg mixture into the dry ingredients until a dough forms. It should be dense and pliable, but not crumbly. If it's too dry, add more melted butter or coconut oil.
5. Finally, press the cranberries into the dough. Place it onto a baking pan lined with a silicone mat. Flatten into a disc shape - about 1" thick and 6" in diameter. Cut into 8 wedges and move the pieces about 1" apart.
6. Bake in the oven for 15-18 minutes until golden brown.
7. Let them cool completely on the pan - they will firm up as they cool down.

Nutrition

Serving: 1sconeCalories: 223kcalCarbohydrates: 8gProtein: 7gFat: 20gSaturated Fat: 5gCholesterol: 36mgSodium: 119mgFiber: 3gSugar: 1gNet Carbs: 5g

Notes

5g net carbs per scone (this recipe make 8 low carb scones).

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.

This recipe has been reproduced with the permission of the book's author and publisher.