Keto fresh herb scones are so versatile, you can eat them for any meal of the day; made with low carb and gluten free flours and filled with a blend of fresh sage, thyme, and parsley. Make this easy recipe for your family in less than 30 minutes.
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How long will Keto Fresh Herb Scones Keep?
The original plan and execution of the first batch of scones was made with sausage. Being single and not at work to share with others, I don’t go through food quickly, so I decided to omit the sausage, enabling them to keep longer.
These fresh herb scones will keep up to 10 days in a sealed container in the refrigerator.
What you will need:
- almond flour, superfine and blanched
- flaxseed meal, golden
- kosher salt
- baking powder
- granulated Swerve
- fresh parsley leaves
- fresh sage leaves
- thyme leaves
- butter, room temperature
- 1 large egg
- heavy cream
- parchment paper
- baking pan
- bench scraper or knife
Keto Fresh Herb Scone Nutrition
Each scone will contain approximately 302 calories, 28.3 grams of fat, 3.3 net carbs and 7.9grams of protein. This does not include the additional flour used for dusting. These numbers are provided in good faith and not concrete.
How to make Keto Fresh Herb Scones
Turn the oven to 350°.
Measure of weigh all dry ingredients and place in a large bowl. Incorporate the butter into the dry ingredients.
Add the room temperature egg into the dry ingredients and mix well then add the cream.
Fold the fresh herbs in the the dough.
Transfer the dough to a clean surface, lightly dusted with almond flour. Form a cylinder shape, about one inch thick. Cut into eight pieces with a bench scraper or knife and place on a baking pan lined with parchment or a silicone mat.
Bake for 14-16 minutes.
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Keto Fresh Herb Scones
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 Scones 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Keto fresh herb scones with a blend of fresh sage, thyme, and parsley. Made with gluten free and low carb flours.
Ingredients
150 grams or 1 1/2 cups almond flour, plus more for dusting
2 TBL flaxseed meal
1/2 tsp kosher salt
2 tsp baking powder
1/2 tsp granulated Swerve
2 T fresh parsley leaves, chopped small
1 tsp fresh sage leaves, chopped small
1 tsp fresh thyme leaves
80 grams or 5.5 T butter, room temperature
1 large egg or 45 grams
2 TBL or 30 grams heavy cream
Instructions
Turn the oven to 350°.
Have the butter at room temperature.
Measure or weigh all dry ingredients and place in a large bowl.
Incorporate the butter into the dry ingredients.
Mix the room temperature egg into the dry ingredients.
Add the heavy cream and mix well.
Fold in the fresh herbs.
Dust a clean and dry surface with almond flour. Transfer the dough to the surface and start shaping into a disc. Flip over and continue forming until the dough is approximately 1″- 1 1/4″ high.
Cut into six pieces and place on a baking pan lined with parchment or a silicone mat.
Bake for 14-16 minutes.
Nutrition
- Serving Size: 1 scone
- Calories: 302
- Fat: 28.25 grams
- Carbohydrates: 3.3 net carbs
- Protein: 7.9 grams
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