LOW CARB KETO SCONES
INGREDIENTS
- 1 Cup Kirkland's Blanched Almond Flour
- ¼ Cup Coconut Flour
- ¼ Cup Swerve Confectioners Erythritol
- ½ teaspoon Baking Powder
- A Cup Sugar Free Chocolate Chips
- 1 Large Egg
- ¼ Unsweetened Vanilla Almond Milk
- 2 Tbsps Melted Butter
- 1 teaspoon Vanilla Extract
INSTRUCTIONS
Mix and combine all of the dry ingredients in a large bowl and set the bowl aside.
In an even larger bowl mix and combine all of the wet ingredients. Once combined fold in the dry ingredients until a thick dough-y consistency forms.
When a dough does form, add in A cup (48g) low carb chocolate chips.
Refrigerate the dough for 30 minutes (it will be easier to work with)
Remove from the fridge and add the dough to a baking sheet lined with parchment paper
Press the dough out into about a 7X7 circle, thats ½ an inch thick, and use a pizza cutter to form 8 equal sized scones.
Bake at 325 Degrees Fahrenheit for 30 minutes, or until the top is golden brown.
Let the scones cool down completely in the tray.
Once they have cooled, use a sharp knife, and cut along the edges of the scones to get them unstuck from one another.
Store in a sealed container in the fridge for several days.
To know more about keto diet and keto recipe click here