Low Carb Cinnamon Scones
4.5g
Net Carbs
4.4g
Protein
8.3g
Fat
1.6g
Fiber
112
Calories
Cooking tip: Pro tip: place the box grater in the freezer for at least 30 minutes before grating the butter to allow the butter to stay cold for longer. In the summer, this also really helps to keep the butter from sticking to the box grater.
No buttermilk? No problem! Mix 7 tablespoons of whole milk with 1 tablespoon lemon juice or white vinegar. Allow to sit at room temperature for about 5 minutes before using.
Ingredients:
- 1 1/4 cups Almond Flour, Blanched
- 3 teaspoons Baking powder
- 1/2 teaspoon Cinnamon, ground
- 1 tablespoon Confectioners (powdered) erythritol
- 1/4 cup Butter, unsalted
- 1/4 cup Coconut Flour
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Xanthan Gum
- 1/4 teaspoon Salt
- 1 each Egg
- 3 tablespoons truvia
- 1/2 cup Buttermilk, whole milk
Directions:
- Place the butter in the freezer at least 2 hours before beginning this recipe. Preheat the oven to 400° and prepare two baking sheets with non-stick silicon mats or parchment paper.
- Into a large bowl, sift together the almond flour, coconut flour, baking powder, xanthan gum and salt. Whisk in the truvia.
- Using the large holes on a box grater, grate the frozen butter into the bowl with the flour. Stir to combine the butter and flour, ensuring that the butter does not clump into pieces larger than a pea size.
- In a small bowl, whisk together the buttermilk, egg and vanilla. Add to the flour and gently stir until all ingredients are just wet; do not overmix.
- In a small bowl, combine the confectioners’ erythritol and cinnamon with a fork. Sprinkle the dough with 1 teaspoon of cinnamon mixture and gently fold the dough a few times. Repeat twice more to create steaks for cinnamon sugar throughout the dough. Scoop 1/8 cup mounds (about 1-inch thick) of the dough onto prepared baking sheets. Sprinkle the remaining cinnamon mixture evenly over the top of the scones. Bake for 14-18 minutes, or until edges are golden brown, watching carefully to ensure the bottoms do not burn.
- Remove from oven and let cool for 5 minutes before serving. These are best enjoyed warm. Store scones covered on the counter for five days, or in a freezer bag in the freezer for up to three months. Before serving, warm frozen scones in a 300 degree oven for 10-15 minutes. One serving is one scone.
