27. Keto Breakfast Scones with Almond Flour and Cranberries

This is a crumbly and tangy recipe that you can make with some almond flour and cranberries. 

You can use any berries that you like, such as blueberries, raspberries, or blackberries. You can also use any keto-friendly sweetener that you like, such as erythritol, stevia, monk fruit, etc. 

The key is to mix the almond flour, butter, eggs, cream, baking powder, and sweetener, until a soft and sticky dough forms. You can then fold in some cranberries, and shape the dough into a circle. 

You can then cut the circle into wedges, and place them on a baking sheet. You can then bake the scones in the oven, until golden and cooked through. 

You can serve the scones as they are, or with some butter, cream cheese, or jam, for some extra fat and protein.

Ingredients:

• 2 1/2 cups of almond flour
• 1/4 cup of butter, cold and cubed
• 2 eggs
• 1/4 cup of cream
• 2 teaspoons of baking powder
• 2 tablespoons of keto-friendly sweetener, or to taste
• 1/2 cup of fresh or dried cranberries
• cooking spray
• Butter, cream cheese, or jam, for serving, optional

Directions:

• Preheat the oven to 350°F, and spray a baking sheet with cooking spray.
• In a large bowl, combine the almond flour, butter, eggs, cream, baking powder, and sweetener, and mix with a fork or a pastry cutter, until a soft and sticky dough forms.
• Fold in the cranberries, and mix gently.
• Place the dough on a lightly floured surface, and shape it into a 9-inch circle, about 1 inch thick.
• Cut the circle into 8 equal wedges, and place them on the prepared baking sheet, leaving some space between them.
• Bake for 18 to 20 minutes, or until the scones are golden and cooked through.
• Let the scones cool slightly, then serve with butter, cream cheese, or jam, if desired.
• Enjoy your keto breakfast scones with almond flour and cranberries.

Serves: 8

Net carbs per serving: 6 grams (without butter, cream cheese, or jam), 8 grams (with butter), 10 grams (with cream cheese), 12 grams (with jam)