⅓cupLakantoor alternative low carb granular sweetener
½tsp baking powder
1tbsp orange zest
½tsp vanilla extract
Preheat the oven to 350F.
In a large bowl, combine the dry ingredients - almond flour, low carb sweetener, baking powder and salt.
In a separate bowl, mix together the melted butter (or coconut oil for dairy free), orange zest, vanilla and egg.
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.
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.
Bake in the oven for 15-18 minutes until golden brown.
Let them cool completely on the pan - they will firm up as they cool down.
5g net carbs per scone (this recipe make 8 low carb scones).