Keto Cranberry-Orange Scones Recipe (also Dairy-Free!)

My friend Maya of Wholesome Yum, has launched her first cookbook! The Wholesome Yum Easy Keto Cookbook was released today, and it’s filled with low-carb, sugar-free, grain-free recipes. It isn’t a strictly dairy-free collection, but it does contain many dairy-free options, like this sample recipe for Keto Cranberry-Orange Scones.

Dairy-Free Keto Cranberry-Orange Scones from Wholesome Yum

Every recipe in The Wholesome Yum Easy Keto Cookbook is focused on high-fat, low-sugar, and gluten-free living. But Maya also took the time to label dairy-free and nut-free options. Here are just some examples of the dairy-free recipes in this cookbook:

Cinnamon Crunch Cereal
Cauliflower “Potato” Salad
Spaghetti Squash Ramen Soup
Cajun Chicken Zucchini Boats
Pan-Fried Baja Fish Tacos
Crispy Orange Chicken
Chili-Lime Turkey Burgers
Garlic-Herb Roasted Radishes
3-Ingredient Almond Flour Crackers
Caramelized Onion Meatballs
Crispy Avocado Fries With Chipotle Dip
Easy All-Purpose Bread
Coffee Cake Zucchini Bread
Almond Flax Burger Buns
Lemon Poppy Seed Cookies
Angel Food Mug Cake With Strawberries
2-Minute Avocado Oil Mayonnaise

Many of the dairy-containing recipes are also quite easy to adapt, with a coconut oil or coconut cream swap. But as a heads up, there are several recipes that call for cheese, including her base Fathead Dough. Nonetheless, I think her dairy-free Keto Cranberry-Orange Scones will win you over!

Special Diet Notes: Keto Cranberry-Orange Scones

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, paleo-friendly, and vegetarian.

Dairy-Free Keto Cranberry-Orange Scones

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

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.

Author: Maya Krampf

Recipe type: Breakfast

Cuisine: American

Serves: 8 scones

Ingredients

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

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, combine the almond four, 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 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.
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 frm up. (Scones will fall apart if you move them before cooling.)

Notes

Nutrition Information

Serving size: one 3-inch scone (~2 ounces) Calories: 232 Fat: 21g Carbohydrates: 9g (4g net carbs) Protein: 6g