Ingredients
Scale
- 1 1/4 cups (132 g) almond flour
- 1/3 cup (60.67 g) Swerve Sweetener
- 1/4 cup (28 g) coconut flour
- 2 tsp baking powder
- 1/4 tsp salt
- 4 ounces (113.4 g) cream cheese, softened, cut into small pieces
- 1 large egg
- 3 tbsp heavy whipping cream
- 3/4 tsp vanilla extract
- 2/3 cup (96 g) diced fresh strawberries (not over-ripe)
- 1/4 cup (45.5 g) powdered Swerve Sweetener
- 2 tbsp heavy whipping cream
- Water (to thin if needed)
Instructions
- Whisk together almond flour, Swerve sweetener, coconut flour, baking powder, and salt in a medium bowl.
- Cut cream cheese into the dry mixture until it resembles coarse crumbs.
- Stir in egg, heavy whipping cream, and vanilla extract until smooth.
- Fold in diced strawberries evenly into the dough.
- Transfer dough to a lined baking sheet and shape into a 7-inch circle.
- Cut the dough into 8 wedges and space them apart on the baking sheet.
- Bake at 325°F for 25 to 30 minutes until golden brown and firm.
- Cool the scones completely before adding the drizzle.
- Whisk powdered Swerve sweetener and heavy whipping cream together, adding water until drizzling consistency is reached.
- Drizzle sweetener mixture over cooled scones and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure cream cheese is sufficiently softened for easy mixing.
Use fresh strawberries at peak ripeness for the best flavor.
Avoid overworking the dough to maintain a light and fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: Keto
Nutrition
- Calories: 150
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg