Keto Orange, Cranberry Cream Scones


  • 2 cups of almond flour
  • 1/4 cup of coconut flour
  • 1/4 cup of erythritol (or other keto-friendly sweetener)
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1/2 cup of cold unsalted butter, cut into small pieces
  • 1/2 cup of heavy cream
  • 2 large eggs
  • 1 tablespoon of orange zest
  • 1/2 cup of fresh cranberries, chopped


  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
  3. Add the cold butter to the bowl and use a pastry cutter or your hands to mix it into the dry ingredients until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the heavy cream, eggs, and orange zest.
  5. Pour the wet ingredients into the dry ingredients and stir until a dough forms.
  6. Fold in the chopped cranberries.
  7. Use your hands to form the dough into a ball and then press it down into a disc that’s about 1 inch thick.
  8. Cut the disc into 8 equal wedges and place them on the prepared baking sheet.
  9. Bake for 20-25 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.
  10. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious Keto Orange, Cranberry Cream Scones!

Article Categories:
Keto Recipes

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