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.
This recipe was made from The Wholesome Yum Easy Keto Cookbook, with permission.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!If you're not dairy-free, you can use melted butter instead of the coconut oil. If you don't want to be bothered zesting oranges, you can use 1/2-1 teaspoon of orange extract. I highly recommend zesting instead, it's worth the effort!