These Keto Cranberry Orange Scones have great flavor and texture! They’re so easy to make, you’ll find yourself making them again and again. They make the perfect Low Carb treat to have with a piping hot cup of coffee or tea!
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Maya from Wholesome Yum just came out with her new cook book: The Wholesome Yum Easy Keto Cookbook and was kind enough to share a copy with me. It has over 100 great Keto recipes, all easy to make with only 10 ingredients or less!
The recipe that really jumped out at me was her Keto Cranberry Orange Scones! I’m all about fall recipes right now, especially those that include cranberries like Homemade Cranberry Sauce. And if you have any leftover, you can use it to make Cranberry Sauce and Walnut Muffins and Cranberry Walnut Crumble Bars!
I made this recipe (with permission) with one tiny change: I used Swerve confectioners instead of erythritol because that’s my sweetener of choice and what I had on hand. The original recipe calls for the same amount of straight erythritol.
I really adore these gluten-free scones, I must say! They’re so easy to make, have great texture and have such great cranberry flavor with a nice hint of orange from the zest. Give these a try and you won’t be disappointed!
Be sure to also try these Blueberry Lemon Scones that were adapted from this recipe and have an easy lemon glaze drizzled over the top!
Ingredients Needed to Make Keto Cranberry Orange Scones
- Almond Flour
- Swerve Confectioners (or Erythritol)
- Baking Powder
- Sea salt
- Coconut Oil
- Orange zest
- Vanilla Extract
- Large egg
- Cranberries, fresh or frozen
How to Make Keto Cranberry Orange Scones
Preheat the oven to 350°F. Line a baking sheet with Parchment Paper.
In a medium bowl, combine the almond flour, Swerve (or erythritol), baking powder, and sea salt.
In a small bowl, whisk together the melted coconut oil, orange zest, vanilla, and egg.
Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms. The dough should be pliable and dense, but not crumbly add a little more coconut oil, a teaspoon at a time, if it’s very dry.
Stir and press the cranberries into the dough. If you use frozen cranberries, add them in while they’re frozen. Otherwise, if you thaw them first, the scones will become too wet and nobody wants a soggy scone!
Place the dough onto the lined pan and form a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart.
Bake for 18 to 22 minutes, until golden. Mine took exactly 20 minutes.
Cool completely on the pan to firm up. Scones will fall apart if you move them before cooling.
Note: This recipe was made from the The Wholesome Yum Easy Keto Cookbook, with permission.
Tips for Making Keto Almond Flour Cranberry Scones
Super fine almond flour works best in any kind of Low Carb or Gluten-Free desserts that don’t use all purpose flour in. If you don’t have a super fine almond flour, you can certainly use what you have, just be sure to whisk the dry ingredients to break up any lumps.
This recipe also uses melted Coconut Oil and I absolutely love that hint of coconut flavor in these! Coconut oil is used to make these dairy-free Low Carb scones. If you’re not dairy-free, butter really works best in this recipe.
The amount of orange flavor that comes from the orange zest is fantastic! I love adding citrus zest to so many recipes, orange, lime and most commonly lemon! I love it, because it adds great flavor, without adding all the carbs that the juice has.
If you don’t want to be bothered with zesting oranges (I used the zest from almost 2 whole oranges), you can use 1/2-1 teaspoon of orange extract instead. Personally, I think the zesting is well worth it!
Are Cranberries Keto?
Certainly! Cranberries are so healthy and contain fiber, Vitamin C, E, K1 and Manganese. For more information on the healthy benefits of cranberries, read this article! Cranberries are absolutely perfect in making these sugar-free cranberry scones!
How Many Carbs in Cranberries?
There are 7.6 net carbs in one cup of raw unsweetened cranberries. It might sound like a lot, but this recipe only uses 1/2 cup and those are split amongst 8 scones! So the impact on carbs is so minimal, so it’s perfect for Keto or Low Carb!
About the The Wholesome Yum Easy Keto Cookbook
As I mentioned earlier, Maya from Wholesome Yum was sweet enough to send me a copy of her new cookbook. I’m so impressed by this book, from cover to cover, it’s an absolute treasure trove of Keto goodness!
She includes a Keto meal plan, explanation on how the Keto diet works and 100 Keto and Low Carb recipes for desserts, breakfasts, lunches, snacks, condiments, breads, soups, salads and more!
If you’re new to Keto and are feeling overwhelmed, check out these Tips for Starting Keto and seriously consider ordering this book! It’s designed to be extremely helpful and make preparing Keto meals easy and effortless.
More Keto and Low Carb Breakfast treats…
Cranberry Sauce and Walnut Muffins
Shop my favorite products on Amazon and check out my Keto Pantry List!
Cranberry Orange Scones – Keto/Low Carb/Gluten & Dairy-Free
INGREDIENTS
- 2 cups Almond Flour
- 1/3 cup Swerve Confectioners or Erythritol
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon sea salt
- 1/4 cup Coconut Oil melted
- 2 tablespoons orange zest
- 1/2 teaspoon Vanilla Extract
- 1 large egg
- 1/2 cup 2 ounces cranberries, fresh or frozen
PREPARATION
- Preheat the oven to 350°F. Line a baking sheet with Parchment Paper
- In a medium bowl, combine the almond flour, Swerve (or erythritol), baking powder, and sea salt. In a small bowl, whisk together the melted coconut oil, orange zest, vanilla, and egg.
- Stir the wet mixture into the almond flour mixture, pressing with a spoon or spatula, until a uniform dough forms. The dough should be pliable and dense, but not crumbly add a little more coconut oil, a teaspoon at a time, if it’s very dry.
- Stir and press the cranberries into the dough.
- Place the dough onto the lined pan and form a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges, like a pie or pizza. Move the pieces about 1 inch apart.
- Bake for 18 to 22 minutes, until golden. Mine took exactly 20 minutes. Cool completely on the pan to firm up. Scones will fall apart if you move them before cooling.
NOTES
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