Description
Low carb clementine scones are simply divine! Made with gluten free and keto friendly flours.
Ingredients
2 cups or 200 grams almond flour, plus more for dusting
2 Tablespoons or 16 grams coconut flour
2 tablespoons or 10 grams vanilla whey protein powder (I use precision engineered)
2 teaspoons baking powder
1/4 cup or 30 grams Swerve confectioners
1/4 teaspoon salt
1 large egg or 45 grams
2 tablespoons or 30 grams heavy cream
5 tablespoons or 75 grams butter, melted
1 1/2 teaspoon or 5 grams zest of clementines (about 3)
1 tablespoon of clementine juice
Instructions
Preheat oven to 350°.
Line a large pan with parchment paper.
In a bowl, combine all dry ingredients and mix together.
Add the butter and mix well.
Add the egg to the dry ingredient mixture, then the heavy cream, juice, and zest.
Lightly dust a surface with almond flour and turn the dough out onto it.
Form a round disc, approximately 1″-1 1/4″ inch thick.
Cut into triangles or rounds, either 6 or 8.
Transfer to the pan lined with parchment paper, separating each piece from the other.
Place in a preheated 350° oven and bake for approximately 14 minutes.
Notes
*If cutting into 6 sections, see above for nutrition facts.
Nutrition
- Serving Size: 1 scone
- Calories: 256
- Fat: 22.4 grams
- Carbohydrates: 3.7 net carbs
- Protein: 9.2 grams
