Preheat oven to 325 degrees and line baking sheet with parchment paper. In a large bowl, whisk together almond flour, coconut flour, baking soda, cream of tartar, and salt. In a separate bowl, …
Preview
See Also: Scone RecipesShow details
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 …
See Also: Chocolate Recipes, Chocolate Chip RecipesShow details
These lemon poppyseed muffins use almond flour to keep them grain-free and pleasantly moist. Peanut butter and chocolate are always a winning combination. This scrumptious low carb scone recipe uses almond flour, peanut flour, peanut butter and chocolate to tantalize the taste buds.
The scones in the images are made with ground almonds, which is equivalent to regular / coarser almond flour in the US. If you want to use super-fine almond flour, I suggest you reduce the amount of almond flour by 1/4 cup as super-fine almond flour absorbs more liquid.
Then, using a knife, cut dough into 8 equal wedges, separating each piece from another. Bake scones for 22-25 minutes. Remove from oven and allow to cool on cooling rack for 10-15 minutes prior to serving. Serve and enjoy! With only 4.4 grams of net carbs per serving, you can enjoy a delicious, savory scone while remaining in ketosis!