March 26, 2018
Remember those 50/50 ice cream bars? These were our inspiration for these low carb delights. Don't worry about feeling like you are cheating on your diet - these taste amazingly close to the real thing and they are keto friendly. We keep the carb count under control by using lower carb ingredients like Swerve Sweetener and almond flour. These tasted sweet and impressed us with their dreamy and creamy flavor. We hope that they will help you to feel confident about keeping on track!
A kitchen must-have is a Microplane zester. It makes it easy to experience the intense flavor of citrus without the additional carbohydrates. You'll soon be adding lemon zest on top of fish or adding some extra flavor to your favorite low carb cocktail! When zesting oranges and lemons, be careful not to go to far into the rind to avoid the bitter pith - you just want to top layer of zest.
We also use a Silpat baking sheet to prevent our scones from sticking to the surface. This is a great tool for your kitchen and it's also great for the environment.
2 1/2 cups almond flour
1/3 cup Swerve Sweetener (powdered style works too)
1/4 cup coconut flour
1 tbsp baking powder
1/4 tsp salt
2 large eggs
1/4 cup melted butter
1/4 cup heavy cream
1 tsp vanilla extract
3 zested medium oranges using Microplane
1/4 cup powdered Swerve Sweetener
1 tbsp and 2 tsp heavy cream
1 tsp vanilla extract
1 zest of medium orange
Step 1 - Preheat your oven to 325 degrees Farenheit and line your baking sheet / cookie sheet with parchment paper or Silpat.
Step 2 - Mix together the almond flour, Swerve Sweetener, coconut flour, baking powder and salt.
Step 3 - Stir in the zest of 3 of the oranges, vanilla, melted butter, eggs and heavy cream.
Step 4 - Form dough in to a ball and roll out on to a parchment lined counter top.
Step 5 - Roll out in to a rectangle size about 1 inch thick to a size of about 6 x 10 inches.
Step 6 - With a long sharp knife, cut in half lengthwise, then in half across the shorter side. Then cut into squares and then cut those squares into triangles.
Step 7 - Place on your parchment lined baking sheet and arrange so none of the scones are touching each other.
Step 8 - Bake in the middle rack in the center of the oven for 22 to 24 minutes until lightly golden.
Step 9 - Remove from oven and allow to cool for at least 30 minutes.
Step 10 - For the icing, stir together the ingredients in a small bowl and frost the top of the scones and let icing harden for about 15 minutes.