Low-Carb Cranberry Walnut Scones

These Low-Carb Cranberry Walnut Scones offer a delightful twist on a classic treat. Bursting with tangy cranberries and rich walnuts, they're perfect for anyone following a ketogenic lifestyle or simply looking for a healthier, low-carb option. Enjoy them for breakfast or as a delicious snack!

Course Breakfast, Snacks

Cuisine British-inspired

Keyword keto breakfast, Keto Cranberry Walnut Scones, low-carb scones, Low-Carb Snack

Prep Time 15

Cook Time 20

Total Time 35

Servings scones

Calories 280kcal

Equipment

Large mixing bowl
Baking sheet
Parchment paper
Pastry cutter or two forks
Separate bowl for wet ingredients
Whisk
Sharp knife or dough scraper
Wire cooling rack

Ingredients

2 cups almond flour (224g)
⅓ cup granulated erythritol (67g)
1 tbsp baking powder (14g)
¼ tsp salt (1g)
¼ cup cold butter, cubed (57g)
⅓ cup heavy cream (79ml)
1 large egg
½ tsp vanilla extract (2.5ml)
½ cup cranberries, fresh or frozen, roughly chopped (50g)
½ cup walnuts, chopped (58g)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, erythritol, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
Stir the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
Gently fold in the chopped cranberries and walnuts.
Turn the dough out onto the prepared baking sheet and form into a circular shape about 1 inch thick.
Using a sharp knife or dough scraper, cut the circle into 8 equal wedges but do not separate them.
Bake for 20 minutes, or until the scones are golden brown.
Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once cool, if desired, separate the scones along the cuts you made earlier.

Notes

If using frozen cranberries, there's no need to thaw them before adding to the dough.

To ensure the scones are truly low-carb, use a granulated erythritol that measures like sugar and doesn't contain any fillers that can increase carb counts.

These scones can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 7 days. For longer storage, freeze and thaw as needed.

Nutrition