Discover delicious Quick and Easy Keto Scones that are nut-free and gluten-free. Perfect for a low-carb snack or breakfast treat!
Deliciously Low-Carb Treats Perfect for Any Time of Day
This recipe offers a delightful way to create quick and easy keto scones that cater to a variety of dietary needs. These scones are a fantastic option for those following a low-carb lifestyle, as they are keto-friendly, nut-free, gluten-free, sugar-free, and diabetic-friendly. The combination of these qualities makes them an ideal choice for anyone looking to enjoy a tasty treat without compromising their dietary restrictions.
Utilizing ingredients such as coconut flour and granulated monk fruit sweetener, these scones provide a satisfying texture and flavor without the added sugars found in traditional baking. The simplicity of the recipe allows for an enjoyable baking experience, perfect for both seasoned chefs and beginners alike. Whether served as a breakfast option or a snack, these keto scones are sure to please anyone seeking a healthier alternative to their favorite baked goods.
Indulge Guilt-Free: Delightful Scones That Fit Your Keto Lifestyle!
welcome back once again all of my lowai friends and for those of you who are here for the first time welcome today I have another very easy keto recipe for you today I am going to show you how to make keto scones I have already made keto scones but as I always tell you guys when I make repeat recipes I’m.
Always looking for ways to make my stuff better so this is an updated version of Keto Scouts and if you want a printable version of this recipe you can check out my website at Janet delicious larb kitchen.com you can find a printable version of this recipe and other good there for you and if you’re new to the channel and you want to see lots of easy.
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The channel so while they do all that let’s get cooking preheat your oven to 350° line a large baking sheet with a silicone baking mat or some parchment paper and set it aside for a minute in a large mixing bowl combine 112 G or around 1 cup of coconut flour 67 G or.
Around 1/3 cup of the granulated sugar substitute of your choice I’m using granulated monk fruit sweetener if you’re wanting to make these more of a savory scone then you can just leave out the sweetener add 11 G or around 1 tbsp of baking powder a 4 teaspon of salt and if you want to you can add some dry seasonings or dry spices to give your.
Scones a little bit of flavor I’m leaving mine just as is sift the dry ingredients together until it’s fully combined and there are no lumps add four large room temperature eggs I know you only see three here but later on I added another one so four large room temperature eggs 1 teaspoon of vanilla extract or the extract of your choice.
Whatever flavor you’re wanting your scones to be you can change the extract according to your taste add 126 G or around 1/2 cup of room temperature ricotta cheese now I can tell you this does not make your scones taste like ricotta cheese but if you don’t have ricotta cheese or prefer not to use it you can use Greek yogurt and possibly.
Blended cottage cheese I have not tried it with Blended cottage cheese but usually you can substitute Blended cottage cheese for ricotta cheese add a/2 cup of butter that’s been melted stir the wet ingredients into the dry ingredients until everything everything is fully combined and a crumbly dough has formed scrape down the sides of the.
Bowl and push the dough to the center of the bowl knead the dough in the bowl for about 1 minute or so just until it can form a smooth dough ball if you want to you can add about a/4 cup or so of some addins of your choice I’m using some frozen blueberries because I like my SC a little fru so just gradually add that in if you are using addins until they’re.
Evenly distributed throughout the dough divide the dough into two two equal portions line a clean work surface with a silicone mat or some parchment paper press or roll each dough portion to a circle that’s around 8 in in diameter give or take a bit depending on how thick you like your scones use a pizza cutter and cut each circle into about 6.
To eight wedges depending on how big you want your scones place the wedges on your prepared baking sheet make sure you leave some space in between each one of the scones so you can have a nice even cook all the the way around now if you don’t want to roll in shape your scone you can just use a large ice cream scoop and scoop out the dough onto your baking.
Sheet into whatever size scone you want I like to brush the tops of my scones with a little bit of melted butter it just gives it a little bit more of a buttery taste and keeps the moisture in a little bit more you don’t have to do that if you don’t want to place the SC in your preheated oven bake at 350° for 25 to 30 minutes or until the.
Scones are golden now I used frozen blueberries so mine took closer to the 30 minute Mark to cook if you’re using an addin that’s not frozen it might be a little bit less than 25 minutes so check it at the 20 minute Mark if you’re not using a Frozen add-in and go from there you’re looking for them to be slightly golden once the scones are done baking.
Remove them from the oven and allow them to cool in the pan for about 15 to 20 minutes or until they’re firm once the scones are firm transfer them to a wire wck and allow them to cool completely before serving if you want to just before you serve them you can add some toppings of your choice if you want to do a little icing drizzle you can just.
Whisk together about A4 cup of the powdered sugar substitute of your choice and a tablespoon of lemon juice or keto milk of your choice until it’s smooth and then just drizz a little over the top I personally just like to dust the tops of mine with a little bit of powdered sugar substitute which in my case I use powdered mon fruit allulose.
Blend if you do choose to add a topping it’s best to add it just before you’re ready to serve it when you add the topping and then store it because this is made of coconut flour has a tendency to kind of absorb the toppings especially if it’s icing so it’s best to add the topping right before you’re ready to serve it if you do have any.
Leftovers you can store them in an airtight container at room temperature for up to 3 days or in an airtight container in your refrigerator up to one week I haven’t tried to freeze these they probably would freeze okay the only thing that might happen is because coconut flour absorbs so much moisture they might become a little bit dry and a.
Little bit crumbly I don’t know because I haven’t tried it if you do freeze these and they freeze well let us know in the comments so that we can know for the future and eat and enjoy and that’s our recipe of the day I hope you enjoyed it if you did and want to see more videos like this make sure you click that thumbs up like button.
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