Sugar Free Cranberry Orange Scones
User Reviews
5
Sugar Free Cranberry Orange Scones
Description
Sugar Free Cranberry Orange Scones combine almond flour and erythritol with fresh orange zest and cranberries to create a scone that is both low in carbs and rich in flavor. The almond flour provides a moist and tender crumb, while the cranberries add pockets of tartness balanced by the bright citrus notes from the orange zest. The dough is gently mixed and shaped into a disc, cut into wedges, and baked until golden. Cooling is essential as the scones firm up when they reach room temperature, preventing crumbling. These scones suit those seeking a sweet treat without added sugar, and they pair well with tea or coffee.
Baking at 350°F for about 20 minutes develops a light golden crust while maintaining a soft center. Using coconut oil adds a subtle richness that complements the fruit and citrus flavors without overpowering them.
They store well in the refrigerator for a few days and freeze for longer-term storage, making them convenient for meal prepping or snacks throughout the week.
Adjustments to the baking time might be needed if using frozen cranberries or different oven types, but the simple method here should produce consistent results.
Ingredients
- 2 cups / 225g almond flour
- ⅓ cup / 60g erythritol
- ½ teaspoon baking powder
- ¼ teaspoon salt 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
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
- Store scones in an airtight container refrigerated up to 4 days or freeze for up to 3 months.
- Let scones cool completely after baking to allow them to firm up and avoid breakage.
- Fresh or frozen cranberries can be used; if frozen, add them to the dough without thawing.
- This recipe is adapted from the Wholesome Yum Easy Keto Cookbook for sugar-free baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 2oz | |
| Calories | 232kcal | 12% |
| Total Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Fiber | 5g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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