Whisk unsweetened almond milk, cocoa and monkfruit ina medium saucepan on medium heat. Bring to a simmer while whisking. Add vanilla and sugar free chocolate chips if using. Heat on low until chocolate chips have dissolved. About 3 minutes.
A scone is a British baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash.
These scones I made low carb when I subbed the wheat flour for part coconut and part almond flour. This lends to a tender crumb that does not break into a million crumbs when you take a bite🤣
Now this recipe is ultra versatile as you can swap out extracts and swap out additions!
It is important to follow the steps as they are meant to be the way they are so you achieve the same results.
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
Here is a picture after mixing and letting it rest 10 minutes.
Here is a picture after patting into shape and working in the cranberries.
Here it is after cutting.
Here they are on the pan.
I then brushed the tops with a beaten egg, then sprinkled with additional monkfruit sweetener.
Low Carb Cranberry Orange Scones
1/2 cup coconut flour
1/2 cup almond flour(plus extra for dusting)
1/4 tsp salt
1/8 tsp powdered stevia
2 tsp baking powder
3 Tbsp keto brown sugar
2 Tbsp monkfruit or erithrytol granulated sweetener
2 Lg eggs
1/2 cup heavy cream
2 tsp vanilla extract
3 tsp orange extract
1 cup frozen cranberries
1/2 cup butter; melted and cooled
*Optional: 1 egg whisked for brushing on
Drizzle Topping:
1/2 cup confectioners erithrytol
1/2 tsp vanilla
2 Tbsp heavy cream
5 tsp water
Preheat oven to 350F.
Mix dry ingredients in a medium bowl. In a large bowl whisk the wet ingredients EXCEPT butter.
Mix dry ingredients into wet ingredients.
NOW whisk in the melted butter. Let it sit for 10 minutes. Turn onto a piece of parchment dusted with almond flour and work in the cranberries by folding in.
Pat out into a flat round approximately 10 inches wide. Cut into 8 triangles and separate slightly to fit onto a 9×13 cookie sheet.
Brush tops with whisked egg and sprinkle with additional monkfruit.
Bake 30 min until almost firm and golden brown.
Whisk drizzle ingredients in a small bowl.
Once scones have cooled, drizzle with topping!
Keep in airtight container up to 5 days. Lasts longer in the fridge.
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Now you can whip up a pancake breakfast quickly and have extras for the week!
That is IF you have leftovers😊
You can easily double this recipe to make a 9×13 pan and freeze some also!
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
Keto Cinnamon Swirl Mini Bagels
1/4 cup coconut oil, melted and cooled
5 large eggs
1/4 cup coconut flour
1/4 cup Bobs red mill whey protein powder
1/2 tsp salt
1 tsp baking powder
1 tsp xanthan gum
Cinnamon swirl ingredients:
2 tsp ground cinnamon
1 tsp liquid stevia
1 tsp heavy cream
2 tsp water
Preheat oven to 375F . Whisk oil and eggs together. Add rest of ingredients and whisk well until smooth. Put into a WELL greased donut pan. Prepare cinnamon swirl in a small bowl. Dot on top of batter and swirl with a knife. Bake 15 minutes.
Cool in pan 5 minutes then remove.
They are best kept in the fridge. Toast it up to warm it up!!
If you are from the Midwest, or the South, you grew up with biscuits and gravy!
Now the gravy that I prefer is a sausage gravy, even though you CAN use ground beef, I don’t like it that way.
Make the biscuits 1st, then start the gravy once you get them in the oven.
This recipe is for 1 to 2 servings and can easily be doubled with successful results.
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
>>Who misses a quick chocolate milk after going low carb?<<
I sure do! Now you could make some with my Keto Chocolate Syrup and stir it in, or use this powder in a shaker bottle or blender.
Here I combine cocoa powder, monkfruit, stevia, & Bob’s Red Mill whey powder in the blender!
Reminds me of the chocolate drink mix as a kid with the rabbit!🐰
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
Low Carb Chocolate Quik Mix
1/3 c erithrytol
1/2 tsp stevia powder
1/4 tsp salt
1/2 cup cocoa powder
1/2 cup Bobs Red Mill Whey Powder, plain
Blend all dry ingredients well in blender. Store in a small jar.
This is a great replacement to curb your cravings for chocolate, cake, donuts and sweets you may want for breakfast…..or even a snack!!
Loaded with healthy fat, super moist and minimal crumbles, this breakfast bread can be jazzed up with chocolate chips if you want❤
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
Ok, now you have your waffles which is the base of this casserole!
If you are feeling adventurous, go make some of my KETO MOCK MAPLE SYRUP to top your serving of this casserole with!
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
In a large bowl mix eggs, milk, heavy cream, sweeteners, extract, salt and cinnamon. Whisk this well. Set aside.
Cut waffles into small squares and distribute evenly in a greased 8×8 pan.
Pour liquid mixture over waffles.
Press down with a spoon to soak up mixture better.
Dot the top with cold butter cut into pea-sized amounts.
Mix monkfruit, maple extract and cinnamon in a small bowl with a fork until blended.
Sprinkle on top of casserole.
Bake for 45-50 min at 350F until top is crispy and it no longer wiggles when gently shook.
The custard inside should not be wet. Put back in oven 5 min at a time until it is not wet. This all depends on what waffles you use and how well they soak up the liquid.
You can let this sit for overnight covered in the fridge if desired.
I have posted a picture of my container of Low Carb baking mix before, but since I have used it in quite a few of my recipes, I wanted to dedicate a post to it!
I did a video on my facebook page about the specifics on where to find each ingredient. Check it out here!
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
I have used a recycled coconut oil container for mine and wrote the recipe on top!
Low Carb Baking Mix
1 cup Oat Fiber
1/2 cup Bob’s Red Mill Coconut Flour
1/3 cup flaxseed meal
3 Tbsp Bob’s Red Mill Fine Ground Almond Flour
3 Tbsp Great Lakes Collagen (green can)
3 tsp. Glucomannon
Whisk all well.
1 recipe yields : 2 cups
These are the nutritional facts for 1 recipe.
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Now here are some recipes you can go try now that you have your Low Carb Baking Mix done!
