Description
Deliciously keto-friendly scones made with cream cheese and strawberries, perfect for a low-carb breakfast or snack.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup erythritol
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine almond flour, erythritol, baking powder, and salt.
- In another bowl, mix melted butter, cream cheese, eggs, and vanilla extract until smooth.
- Combine wet and dry ingredients until just mixed, then fold in strawberries.
- Drop spoonfuls of dough onto a parchment-lined baking sheet.
- Bake for 15-20 minutes, or until golden brown.
- Let cool before serving.
Notes
- For added sweetness, adjust erythritol to taste.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 scone
- Calories: 150
- Sugar: 1g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg