Keto Scone

Name: Keto Scone
Yield: 467 g
Ingredients: Stevia (raw) 30 g; Kirkland Signature Almond Flour 250 g; Pecan 20 g; Leavening Agent (Baking Powder) 1 g; Takefit Max Pumpkin Sweet Potato Flavor 70 ml; Fresh Egg 55 piece; Unsalted Butter 20 g; Olive Oil 20 g; Salt 1 1/3 tsp

Difficulty EASY 2,118 kcal

#Keto Scone #Low Carb Scone #Ketogenic Baking #Diet Bread #Low Sugar Scone #Almond Flour Scone #Keto Dessert #Home Baking #Low Carbohydrate #Erythritol

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Ingredients

Main ingredients

Stevia (raw) 30 g
Kirkland Signature Almond Flour 250 g
Pecan 20 g
Leavening Agent (Baking Powder) 1 g
Takefit Max Pumpkin Sweet Potato Flavor 70 ml
Fresh Egg 1 piece
Unsalted Butter 20 g
Olive Oil 20 g
Salt 1 1/3 tsp

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 58.97 g 11%

Protein 73.14 g 14%

Fat 180.71 g 75%

Serving size 467g

Cooking steps

1

Combine almond flour, baking powder, and salt in a bowl.
2

Add eggs, butter, and erythritol, and mix until well combined.
3

Shape the dough into a round and place it on a baking sheet lined with parchment paper.
4

Bake in a preheated oven at 180°C for 15-20 minutes.
5

Let it cool before serving.

Keto Scone

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