Start by preheating the oven to 350° F and line a baking sheet with parchment paper or a silicone baking mat. In a large bowl whisk together all of the ingredients. Form into …
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Preheat the oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with parchment paper. In a large bowl whisk together the dry …
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In a large mixing bowl, combine the almond flour, flaxseed, coconut flour, monkfruit sweetener, baking powder and salt. Make a well in the center of the dry ingredients. In the …
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Step 1: Make the Muffin Batter. First things first, preheat your oven to 350ºF (175ºC) and prepare your muffin tin by placing muffin liners in each of the muffin cups. Next, …
KETO PUMPKIN GLAZED SCONES. Find out how our sugar-free honey can make you this Fall forward classic scone! Two different pumpkin spice glazes drizzle atop a gluten-free scone …
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Honestly, these taste just like "normal" scones. But instead of being loaded with carbs and sugar, this low carb scones recipe is sugar free, gluten free, and has only 3 NET CARBS! And not only to they taste incredible, but this almond flour scones recipe is actually super easy to make!
This keto blueberry lemon scones recipe uses 75 grams, spread between 8 servings. This keeps the net carb count per scone at just 3.9g. Mix together the melted butter, lemon zest, vanilla and egg. Stir the dry ingredients (almond flour, erythritol, baking powder) into the wet until a dough forms, or use an electric mixer.
These keto scones are perfect to serve up to visitors for afternoon tea or even to include as part of a keto high tea. Now, doesn’t that sound like fun! Baking your favourite desserts, cakes and bread using low carb replacement ingredients can be tricky.
If you're making savory scones, simply skip the sweetener. Here’s some of my favorites: Berries (blueberries, strawberries, raspberries or blackberries) Blue cheese + strawberry + basil (seriously so good!) Can I Use Dark Chocolate? Any dark chocolate with at least 85% cacao is a good low-carb option.