Keto/Low Carb Cranberry Orange Scones

I had to make a video for my favorite scones, I use to eat these like crazy at my first pastry job! Of course those were doused in a super sweet, corn syrup and sugar filled icing. These delicious babies have total carbs kind of high from natural sugars in the orange juice and cranberries but if you count net carbs they are only 3 grams which is way better than one recipe I found had 45 grams of net carbs. I used the base of my buttermilk biscuit recipe for these scones so they are more like a soft fluffy scone, rather than a hard, drier scone you may be thinking of that you have to dip in tea or coffee.

I have many variations of this scone recipe here: https://www.ketoupgrade.info/post/keto-low-carb-fluffy-scones

For the sweetener in this scone I used a powdered monkfruit/erythritol blend. The reason I used a powdered sweetener is because we aren't beating the sweetener with anything. You can use a pure stevia, monkfruit or sucralose powder but only a small amount and you may need less liquid. I don't suggest using a lot of allulose because it burns quickly and makes baked goods really soft to the point of falling apart. If you don't have powdered sweetener, you can either blitz it in a blender to powder it or use granular and whip it with the eggs until no longer grainy.

My "flours" are always gonna be the same, I don't do almonds or most nuts because I have an allergy in the family and it's just too hard with powdered nuts to keep things from being cross contaminated. If you want to replace the coconut flour you will need 3-4x as much almond flour. The whey protein isolate I have heard different things work at replacing it, I just haven't had the time to experiment, especially when I'm trying to make a profit and sell goods, it's hard to throw product away if it turns out badly. Things like casin protein, beef protein isolate, pea protein have all been mentioned on google or in some comments. Eventually I will take one of my tried and true recipes and buy different powders to test. I just did that once with the pea protein and hated the way it tasted so that was $60 down the drain cause I didn't want to use it in any other desserts. Bottom line my recipes are made up of mostly protein powder so any powder you add it is gonna taste like it, so you have to enjoy the taste of the protein powder. I have use flavored whey powders in the past and they have worked well. They do often have added sweeteners and gums to them though, so you may need to adjust those in the recipes.

The liquid ingredients for this particular scones I used fresh squeezed orange juice and an alternative milk, which combined made a buttermilk. You can use any liquid you want really. For my apple cider donuts I used apple cider and alternative milk. If you are just making a chocolate chip scones you can use a teaspoon or 2 of vinegar in any low carb milk to make a buttermilk substitute. You can add any extracts you would like to flavor it as well. Possibilities are really endless!!!

The other dry ingredient in the scones and biscuits is oat fiber, it gives a bready like flavor and texture we often lack in keto baked goods. If you don't want to use oat fiber you can add a tiny bit more coconut flour or a more equal sub would be a little ground flax seed.

These scones and most keto baked goods can be frozen and pulled and defrosted on the counter or in the refrigerator. And like in the video you can make a double or triple batch and they turn out great and you can freeze for another time.

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Keto/Low Carb Cranberry Orange Scone Recipe

40g/1/4 Cup + 1 1/2 Tbs. Coconut Flour

80 g/5 1/2 Tbs. Unflavored Whey Protein Isolate

2 tsp. Xanthan Gum

60g/1/2 Cup Powdered Sweetener

1 Tbs. Baking Powder

1 tsp. Baking Soda

24 g/4-5 Tbs. Oat Fiber

1/2 tsp. Salt (1 tsp. if using unsalted butter)

113g/4 oz./8 Tbs. Salted Butter (cubed or grated and cold)

Juice and half the zest of one orange + Alternative low carb milk of choice to equal 4 oz./1/2 Cup of liquid

2 Egg (room temp. is best)

4 Oz./1/2 Cup Cream Cheese (softened)

4 oz. Cranberries (fresh or frozen)

Instructions:

1. Pull out the 2 eggs, 4 oz. of cream cheese (cut to soften quicker), and make the 1/2 Cup alternative buttermilk

2. Cube or grate the butter into small pieces and place in the freezer until needed

3. Weigh/measure, sift and whisk all the dry ingredients into a bowl, set aside

4. Whip up the eggs for 1 minute or until light and frothy and doubled in volume

5. Add in soft cream cheese and whip together, if the cream cheese is not soft microwave for 5-10 second

6. Whip in the homemade buttermilk, set aside

7. Easiest way to incorporate the butter is to place dry ingredients into a food processor, can also cut in the butter with a pastry blender, fork or your fingers

8. Once everything is ready to go, grab the butter out of the freezer and place in food processor with the dry ingredients, pulse in butter until only small chunks of butter are visible, if you grated the butter, just work for a few minutes with fingers into the dry ingredients until small pieces of butter remain

9. Return to the bowl and add in the cranberries, add in wet ingredients, saving a few tablespoons to brush on top of the scones, mix lightly with a fork until just incorporated

10. Let hydrate in the refrigerator for five minutes

11. Once hydrated, place dough on a clean work surface sprinkled with unflavored whey protein and knead into a rectangle, gently folding the dough over itself and patting into a smooth rectangle, adding more protein if needed, keep kneading until it becomes a smooth dough and is no longer super sticky

12. Divide into 6 pieces then cut each square into a triangle or scoop with a large portion scoop, place 2 inches apart (they will spread) on a parchment lined baking pan, brush with remaining liquid and place into the refrigerator for ten minutes, preheat oven to 400 degrees

13. Bake for 18-22 minutes, spinning half way through for even browning, they should be nicely browned and just set in the middle, still soft but bounces back when pressed

14. Once out of the oven, let cool completely and make the icing

15. Store in a airtight container on the counter for a few days. If keeping for longer, keep in the refrigerator. Can freeze also.

Keto Orange Icing:

90 g/3/4 Cup Powdered Sweetener

1/2 of an Orange Zested

1/4 tsp. Orange Extract

2-4 Tbs. Alternative milk or juice or combination of both

Instructions:

1. Mix ingredients together until it is a thick drizzle glaze consistency

2. Can drizzle with a spoon or place into a ziplock bag and cut a small tip to drizzle, can also cover the entire top with the glaze using a spoon

Macros 1 of 12

160 Calories

12 g Fat

11 g Total Carbs

3 g Fiber

5 g Sugar Alcohol

3 g Net Carbs

9 g Protein

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