Sugar Free Cranberry Orange Scones

Name: Sugar Free Cranberry Orange Scones
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 8 serving
Ingredients: 2 cups / 225g almond flour; ⅓ cup / 60g erythritol; ½ teaspoon baking powder; ¼ teaspoon sea salt; ¼ cup / 50g coconut oil; 2 tablespoon orange zest; ½ teaspoon vanilla extract; 1 egg; ½ cup / 55g cranberries

User Reviews

5.0

63 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
23 mins
Servings
8
Calories
232 kcal
Course
Dessert
Cuisine
American

Sugar Free Cranberry Orange Scones

Raiden Walker

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Deliciously buttery, gently sweet and with the zing of orange zest as well as pops of tangy, juicy cranberries - these healthy cranberry orange scones are a flavour feast. Sugar free and only 5 minutes prep!

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Ingredients

Servings

2 cups / 225g almond flour
⅓ cup / 60g erythritol
½ teaspoon baking powder
¼ teaspoon sea salt
¼ cup / 50g coconut oil melted
2 tablespoon orange zest
½ teaspoon vanilla extract
1 egg
½ cup / 55g cranberries fresh or frozen

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Instructions

Preheat the oven to 180 Celsius / 350 Fahrenheit.
Combine the dry ingredients - almond flour, erythritol, baking powder and salt - in a bowl.
In a separate bowl, mix together the melted coconut oil, orange zest, vanilla and egg. Stir into the dry ingredients until a dough forms.
Last, stir the cranberries into the dough.
Form a ball and place onto a baking pan lined with parchment paper. Flatten into a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges and move the pieces about 1 inch apart.
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.

Notes

Nutrition: 4 g net carbs per scone.
Storage: Airtight container in the fridge for up to 4 days or freezer for up to 3 months.
This recipe is from the Wholesome Yum Easy Keto Cookbook.