Vanilla Bean Keto Scones (Dairy-Free)
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5
3 reviews
Excellent
Vanilla Bean Keto Scones (Dairy-Free)
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Warm, buttery, vanilla scones that make you feel like you're curled up in a cozy coffee shop?! What could be better? ;)
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Ingredients
- 2 egg large
- 1 cup coconut milk ½ cup milk or non-dairy milk. Or ½ cup avocado oil and ½ cup non-dairy milk, full-fat canned or half cup melted butter
- 2 tsp vanilla extract pure
- 4 cups almond flour
- ⅓ cup granulated sweetener sugar-free
- 2 tsp baking powder
- ½ tsp salt sea salt
- 1 vanilla bean scraped
For the Glaze:
- ½ cup coconut butter coconut manna
- ⅔ cup confectioners sugar optional, sugar-free
- 1 vanilla bean scraped, optional
Instructions
- Preheat the oven to 375 degrees F and spray a scone pan with cooking oil (I use avocado oil).
- In a mixing bowl, whisk together the eggs, coconut milk (or butter) and vanilla extract until well-combined.
- Stir together the almond flour, sugar-free sweetener, baking powder, and sea salt together in a separate mixing bowl.
- Pour the flour mixture into the bowl with the wet mixture and mix until well-combined. The dough will be thick and slightly sticky.
- Cut a vanilla bean open by carefully slicing down the length of it using a paring knife. Open up the bean and scrape the insides out into the bowl with the scone dough. Mix well to combine.
- Transfer the scone dough to the prepared scone pan. Bake in the preheated oven for 18 to 22 minutes, until scones are golden-brown and cooked through.
- Remove scones from the oven and allow them to cool.
- Heat the coconut butter in the microwave for 20 second intervals, stirring well between, until completely melted. Stir in the sugar-free confectioners sweetener and vanilla bean scrapings until well-combined. Refrigerate the glaze for 15 to 20 minutes if it’s too runny.
- Drizzle desired amount of glaze over each scone and enjoy!
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User Reviews
Overall Rating
5
3 reviews
Excellent
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