Name: Low Carb Scones with Cranberry and Orange
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: 2 cups almond flour; ⅓ cup Lakanto, or alternative low carb granular sweetener; ½ tsp baking powder; ¼ tsp salt; ¼ cup butter, melted; 1 egg, beaten; 1 tbsp orange zest; ½ tsp vanilla extract; 2 oz fresh cranberries

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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.

Disclosure: I was provided with this book from Harmony Books free of charge in exchange for my fair and honest review. Please see my disclosure policy. This post also contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

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.

Low Carb Scones with Cranberry and Orange - a gluten free and sugar free recipe inspired by the Easy Keto Cookbook!

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!