Description
Gluten-free almond flour scones A quick keto friendly recipe Perfect crispy texture ready fast Ideal healthy delicious low carb snack
Ingredients
Scale
- 2 ½ cups blanched almond flour
- ¼ cup coconut sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- 3 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 2–3 tablespoons unsweetened almond milk
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the 2 ½ cups almond flour, ¼ cup coconut sugar, 2 teaspoons baking powder, and ¼ teaspoon salt.
- Create a well in the center of the dry ingredients. Add the 1 large egg, 3 tablespoons melted coconut oil, and 1 teaspoon vanilla extract. Stir with a spatula until a shaggy dough forms.
- Add 2-3 tablespoons of almond milk, one tablespoon at a time, until the dough holds together when pressed. Fold in any optional add-ins.
- Turn the dough onto the prepared baking sheet. Pat into a 1-inch thick circle. Use a sharp knife to cut into 8 wedges and separate them slightly on the sheet.
- Bake for 12-15 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Let cool on the pan for 10 minutes before serving.
Notes
Tender, slightly sweet, and crumbly gluten-free scones made with almond flour. This easy recipe comes together in one bowl and is ready in under 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 8 scones
- Calories: 280 calories
- Sugar: 5 grams
- Fat: 24 grams
- Carbohydrates: 12 grams
- Fiber: 4 grams
- Protein: 8 grams