Before switching to a low carb lifestyle, one of my favorite pastimes was sitting in a coffee shop with my laptop or a friend, cradling a steaming latte and a scone. A lot has changed since then, but my love for scones sure hasn’t! I hope these keto-friendly cranberry-orange scones will remind you of your favorite coffee shop, as they do for me, every time I make them.

SERVING SIZE

one 3-inch scone (~2 ounces)

PER SERVING

232 calories

21 g fat

9 g total carbs

4 g net carbs

6 g protein

MAKES 8 SCONES

2 cups (8 ounces) blanched almond flour

⅓ cup erythritol ½ teaspoon baking powder

¼ teaspoon sea salt

¼ cup coconut oil, melted

2 tablespoons orange zest

½ teaspoon vanilla extract

1 large egg

½ cup (2 ounces) cranberries, fresh or frozen

HOW TO MAKE:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, erythritol, baking powder, and sea salt.
3. In a small bowl, whisk together the melted coconut oil, orange zest, vanilla, and egg. Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms. (The dough should be pliable and dense, but not crumbly; add a little more coconut oil, a teaspoon at a time, if it’s very dry.) Stir and press the cranberries into the dough.
4. Place the dough onto the lined pan and form a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart. Bake for 18 to 22 minutes, until golden.
5. Cool completely on the pan to firm up. (Scones will fall apart if you move them before cooling.)

TIPS & VARIATIONS

• Make sure to use blanched, finely ground almond flour for the best texture.

• If using frozen cranberries, do not thaw them first. Otherwise the scones will be too wet.

• To avoid the hassle of zesting an orange, you can use ½ or 1 teaspoon orange extract instead, depending on its potency.

• If you are not dairy-free, butter works as a substitute for coconut oil.