Keto Scones and Low Carb : Almond and Coconut Flour Bases
Soft, crumbly, and keto-approved scones made with almond and coconut flour, sweetened with erythritol, and perfect for sweet or savory variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6–8 scones 1x
Ingredients
1 1/2 cups almond flour
1/4 cup coconut flour
1 tbsp baking powder
1/4 tsp salt
1/3 cup erythritol (or preferred keto sweetener)
2 eggs
1/4 cup melted coconut oil
1/4 cup unsweetened almond milk
1 tsp vanilla extract
Optional: zest, berries, cheese, herbs
Instructions
Preheat oven to 180°C (350°F). Line baking sheet with parchment.
In a bowl, whisk almond flour, coconut flour, baking powder, salt, and sweetener.
In a separate bowl, beat eggs, coconut oil, almond milk, and vanilla.
Mix wet into dry until a sticky dough forms. Let sit 5 minutes.
Shape into a round disc and cut into 6–8 wedges.
Bake 18–22 minutes or until golden and firm.
Let cool on rack before serving.
Notes
For savory: add cheese and herbs.
For sweet: add lemon zest or cinnamon.
Let dough chill before baking for best texture.
Find it online: https://www.recipescommunity.com/keto-scones-recipe/