Ingredients
2 cups almond flour
1/3 cup powdered erythritol
1 tsp baking powder
1/4 tsp salt
1/3 cup cold butter, cubed
1 large egg
1 tsp vanilla extract
1/2 cup fresh diced strawberries
Instructions
Preheat oven to 400°F (200°C)
In a large bowl, mix almond flour, erythritol, baking powder, and salt
Add cold butter cubes and use a pastry cutter or fork to blend until mixture resembles coarse crumbs
Whisk egg and vanilla extract, then pour into dry ingredients
Stir until just combined, fold in diced strawberries
Turn dough onto a floured (almond flour) surface and shape into a circle
Cut into 8 wedges and place on a baking sheet lined with parchment paper
Bake 18-20 minutes until golden brown
Cool on baking sheet for 5 minutes, then transfer to a wire rack
Notes
Use freshly diced strawberries for best texture
Store in an airtight container for up to 3 days
Freeze baked scones in a single layer for up to 1 month
Serve with a keto-friendly glaze or dairy-free cream cheese
- Prep Time: 15
- Cook Time: 20
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 0.5g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 3.8g
- Carbohydrates: 2.1g
- Fiber: 0.6g
- Protein: 5g
- Cholesterol: 70mg