Keto Apricot Scones

Delight your taste buds with these irresistibly tender and buttery Keto Apricot Scones, a low-carb twist on a classic treat. Made with a blend of almond and coconut flours, these gluten-free scones achieve the perfect crumbly texture while staying keto-friendly. Sweetened with erythritol and studded with unsweetened dried apricots and crunchy sliced almonds, every bite is a harmonious balance of sweetness and nuttiness. Enhanced with rich, cold butter and a splash of heavy cream, these scones boast a melt-in-your-mouth goodness that feels indulgent yet guilt-free. Whether you're enjoying them as a breakfast pastry, mid-afternoon snack, or tea-time companion, these golden-brown scones are a delightful way to satisfy your cravings without sacrificing your low-carb lifestyle. Ready in just 35 minutes and perfect for meal prep, these Keto Apricot Scones are as convenient as they are delicious!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 2 cups almond flour
• 0.25 cup coconut flour
• 0.25 cup erythritol sweetener
• 1 tablespoon baking powder
• 0.5 teaspoon xanthan gum
• 0.25 teaspoon salt
• 0.25 cup unsalted butter, cold and cubed
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 0.25 cup heavy cream
• 0.25 cup unsweetened dried apricots, chopped
• 2 tablespoons sliced almonds

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, combine the almond flour, coconut flour, erythritol, baking powder, xanthan gum, and salt. Mix well.

Step 3

Add the cold cubed butter to the dry mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.

Step 4

In a separate small bowl, whisk together the beaten eggs, vanilla extract, and heavy cream.

Step 5

Pour the wet ingredients into the dry ingredients and stir until just combined.

Step 6

Gently fold in the chopped dried apricots and sliced almonds.

Step 7

Transfer the dough onto a lightly floured surface and shape it into a disk about 1 inch thick and 6-7 inches in diameter.

Step 8

Using a sharp knife, cut the disk into 8 equal wedges.

Step 9

Carefully transfer the wedges to the prepared baking sheet, spacing them at least 1 inch apart.

Step 10

Bake in the preheated oven for 18-20 minutes or until the scones are golden brown and firm to the touch.

Step 11

Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 12

Serve warm or at room temperature, and enjoy your keto-friendly apricot scones!

Nutrition Facts

Serving size	540.1 grams (540.1g)

Amount per serving	% Daily Value*
Calories	2120

Total Fat 187.00g	240%
Saturated Fat 57.00g	285%
Polyunsaturated Fat NaNg
Cholesterol 559mg	186%
Sodium 2152mg	94%
Total Carbohydrate 132.80g	48%
Dietary Fiber 36.00g	129%
Total Sugars 10.60g
Protein 62.90g	126%

Vitamin D 109IU	546%
Calcium 532mg	41%
Iron 11mg	62%
Potassium 464mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.3%

Protein: 10.2%

Carbs: 21.5%