These keto apple scones are the ideal breakfast treat for the fall season because they are both sweet and tender.
Ingredient
– 1 ¼ cups almond flour– ⅓ cup Swerve Brown– ¼ cup coconut flour– 2 teaspoon baking powder– ½ teaspoon cinnamon– ¼ teaspoon salt– ¼ cup butter frozen for about 30 minute– 1 large egg– 2 tablespoon heavy whipping cream– ½ teaspoon vanilla extract– ½ cup finely diced apple– ½ recipe Sugar-Free Caramel Sauce
Direction
1
Preheat oven to 325F and line large baking sheet with silicone mat. Grease the baking mat lightly.
2
Mix almond flour, sweetener, coconut flour, baking powder, cinnamon, and salt in a large bowl.
3
Grate chilled butter with a box grater. Sprinkle the butter over the dry ingredients and mix well. Mix egg, cream, and vanilla. Mix in diced apples gently.
4
On the prepared baking sheet, pat the dough into a 7-inch circle. Cut 8 wedges straight down with a sharp knife, not dragging it through the dough.
5
Spread the scones on the baking sheet by wriggling under each wedge with a knife or offset spatula.
6
Bake until edges are golden brown and tops are firm, 20–25 minutes. Let cool completely on the pan. Drizzle caramel sauce before serving.