Keto Orange, Cranberry Cream Scones

Ingredients:

• 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

Instructions:

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!