Enjoy these savory scones heated with butter or served over a hearty Keto stew. They offer a burst of flavor and bready consistency with only 2 net carbs.
Prep Time: 10 minutes + 15 minutes to chill in the fridge
Cooking Time: 12-14 minutes
2 ounces unsalted butter, cold & cut in small pieces
2 cups fine almond flour
Pinch of fine sea salt
1 ¼ teaspoon baking powder
2 ounces finely grated parmesan cheese
¼ cup heavy whipping cream
4 scallions, green parts only, minced
Add cold butter pieces to the bowl of a food processor. Add almond flour and sea salt and pulse until well-combined.
Transfer the almond flour mixture to a mixing bowl. Add the parmesan cheese and heavy whipping cream and work it into the dough. Fold in the minced scallion.
Transfer the dough to chill in the fridge for 15 minutes.
Remove from the fridge and set on a flat surface between two sheets of parchment paper. Roll flat, about 1 ½” thick. Remove the top sheet of parchment paper and use a serving glass to create circle-shaped scones. You will be able to create about 10 scones.
Preheat the oven to 400 F (205 C). Line a baking tray with parchment paper and arrange the scones on the tray with about an inch or so of room in-between each scone. Bake in the oven until golden brown, between 12-14 minutes. When golden, remove from the oven and let cook on a wire rack for a few minutes before serving with optional butter.
Store any leftovers in an airtight container on the countertop for up to 3 days.
Net Carbs: 2