Dairy-Free Keto Cranberry-Orange Scones
Prep time
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Before switching to a low carb lifestyle, one of my favorite pastimes was sitting in a coffee shop with my laptop or a friend, cradling a steaming latte and a scone. A lot has changed since then, but my love for scones sure hasn’t! I hope these keto-friendly cranberry-orange scones will remind you of your favorite coffee shop, as they do for me, every time I make them.
Recipe type: Breakfast
Cuisine: American
Serves: 8 scones
  • 2 cups (8 ounces) blanched almond four
  • ⅓ cup erythritol
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • ¼ cup coconut oil, melted
  • 2 tablespoons orange zest
  • ½ teaspoon vanilla extract
  • 1 large egg
  • ½ cup (2 ounces) cranberries, fresh or frozen
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the almond four, erythritol, baking powder, and sea salt.
  3. In a small bowl, whisk together the melted coconut oil, orange zest, vanilla, and egg. Stir the wet mixture into the almond four 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.
  4. 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.
  5. Cool completely on the pan to frm up. (Scones will fall apart if you move them before cooling.)
This recipe is reprinted with permissions from The Wholesome Yum Easy Keto Cookbook by Maya Krampf. Copyright © 2019.
Nutrition Information
Serving size: one 3-inch scone (~2 ounces) Calories: 232 Fat: 21g Carbohydrates: 9g (4g net carbs) Protein: 6g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/keto-cranberry-orange-scones