Easy Keto Scones
This recipe is designed to teach everyone how to make easy keto scones.
Servings 12 scones
Calories 147kcal
Ingredients
- 112 grams (1 cup) coconut flour
- 67 grams (1/3 cup) granulated monk fruit sweetener
- 11 grams (1 TBS) baking powder
- 1/4 tsp salt
- 4 large room temperature eggs
- 1 tsp vanilla extract
- 126 grams (1/2 cup) ricotta cheese,
- 1/2 cup butter, melted
- 1/4 cup blueberries
Instructions
- Preheat the oven to 350 degrees. Line a large baking sheet. Sift the dry ingredients into a large mixing bowl until there are no lumps. Stir the wet ingredients into the dry ingredients until a crumbly dough forms. Scrape down the sides of the bowl and push the dough to the center of the bowl. Knead the dough in the bowl for one minute until the dough can form a smooth ball.
- Gradually fold in the blueberries until fully combined. Divide the dough into 2 equal portions. Roll each portion into an 8-inch diameter circle. Cut each circle into 6 equal wedges. Place the wedges on the prepared baking sheet. Bake at 350 degrees for 25 to 30 minutes until golden.
- Remove the scones from the oven. Cool in the pan 15 minutes or until the scones are firm. Once form, transfer the scones to a wire rack. Dust tops of scones with powdered sweetener before serving.
Nutrition
Serving: 1scone | Calories: 147kcal | Carbohydrates: 2g | Protein: 4g | Fat: 11g