These flaky and tender Cranberry-Orange Keto Scones are packed with flavor, easy to make, and perfect for breakfast or as a snack with a hot cup of coffee.
*While I received the cookbook for free, I wasn't paid for this review and the opinions are 100% my own.
The Wholesome Yum Easy Keto Cookbook
This Keto Cranberry Orange Scone recipe comes from Maya Krampf's (founder of the popular Keto website Wholesome Yum) cookbook The Wholesome Yum Easy Keto Cookbook.
I've made many of Maya's recipes, love her website, and have followed her for many years. Every recipe I've ever made from her has turned out fantastic!
So when she asked me to review her book, I didn't even hesitate!
The first thing I noticed when I received my copy was how beautiful it was! It's perfectly laid out with a gorgeous picture of each recipe just like her website.
It's packed with over 100 easy-to-prepare, mouthwatering, keto recipes.
And the best part? Every recipe has 10 ingredients or less!
While the book isn't dairy-free, she still has many dairy-free recipes to choose from! This is great because we follow a mostly dairy-free Keto diet.
She also has a detailed chapter on how Keto works and how to get started on it. Along with an entire chapter devoted to making The Ultimate Fat Head Dough!
Some of the recipes that stood out to me include:
- Maple-Bacon Pancake Muffins
- French Toast Sticks
- Cinnamon Crunch Cereal
- Sugar-Free Maple Syrup
- Cinnamon Roll Dessert Pizza
- Almond-Flax Burger Buns
- All-Purpose Bread
- Fat Head Gnocchi
- Crispy Orange Chicken
- Kielbasa Veggie Sheet Pan Dinner
and so many more!
If you want to buy her book, you can purchase The Wholesome Yum Easy Keto Cookbook on Amazon - I highly recommend it. I've already made many of the recipes and it's quickly becoming one of my new favorite cookbooks!
Easy instructions
Start by whisking together the dry ingredients. This includes blanched almond flour, keto sweetener, baking powder, and sea salt.
In a separate bowl, whisk together melted coconut oil, orange zest, a large egg, and pure vanilla.
Stir the wet ingredients into the dry. Add more coconut oil if the batter is too crumbly.
Stir in some cranberries, then form into a disk on a parchment-lined baking sheet.
Cut the keto scones into 8 wedges, like a pizza or pie. Separate the pieces slightly and bake at 350 degrees for 18 to 22 minutes, or until golden.
Looking for more breakfast recipes?
I think you'll love these...
Or if you're not low-carb, these Rhubarb Almond Flour Muffins from Heartbeet Kitchen look amazing too!
Top tips
- Make sure to use blanched, finely ground almond flour for the best texture.
- If using frozen cranberries, do not thaw them first. Otherwise, the scones will be too wet.
- To avoid the hassle of zesting an orange, you can use ½ or 1 tsp. orange extract instead, depending on its potency.
- If you are not dairy-free, butter works as a substitute for coconut oil.
If you’ve tried these Keto Cranberry Orange Scones or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Keto Cranberry Orange Scones
Ingredients
- 2 Cups Blanched Almond Flour - (8 oz.)
- ⅓ Cup Swerve Sweetener - or erythritol/sweetener of choice
- ½ tsp. Baking Powder
- ¼ tsp. Sea Salt
- ¼ Cup Coconut Oil - melted
- 2 Tbsp. Orange Zest
- ½ tsp. Pure Vanilla Extract
- 1 Large Egg
- ½ Cup (2-oz) Cranberries - fresh or frozen
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine the almond flour, 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.
- Cool completely on the pan to firm up. (Scones will fall apart if you move them before cooling.)
Add Your Own Notes
Notes
- Make sure to use blanched, finely ground almond flour for the best texture.
- If using frozen cranberries, do not thaw them first. Otherwise, the scones will be too wet.
- To avoid the hassle of zesting an orange, you can use ½ or 1 tsp. orange extract instead, depending on its potency.
- If you are not dairy-free, butter works as a substitute for coconut oil.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Did you make this recipe? Let me know!