Low-Carb Strawberry Coconut Scones

These Low-carb Strawberry Coconut Scones are gluten-free and made with almond flour, shredded coconut, and fresh juicy strawberries.

I used a natural sweetener called Swerve. It’s great if you are on a low-carb diet and/or if you are trying to control your diabetes since erythritol is a sugar alcohol that does not affect blood glucose and has zero calories. I prefer to buy the granulated form of this because it measures spoon for spoon in place of sugar, which is great for baking. Of course, if you don’t have any problem using normal sugar, you can use in this low-carb strawberry coconut scones recipe too.

Because this low-carb strawberry coconut scones recipe is gluten-free, made with almond flour the texture is not the same as the traditional scone recipes. However, I’m sure you’ll be very pleased with the flavor, especially with the fresh, sweet, and tart strawberries.

Low-carb Strawberry Coconut Scones Recipe
These Low-carb Strawberry Coconut Scones are gluten-free and made with almond flour, shredded coconut, and fresh juicy strawberries.



Ingredients:

• 1 large egg
• ¼ cup coconut oil, melted
• ¼ cup natural sweetener Swerve or xylitol
• 1 tsp vanilla extract
• 1 ½ cups almond flour
• 2 tbsp cornstarch
• ¼ cup unsweetened shredded coconut
• 1 tsp baking powder
• 1 ½ cup fresh strawberries, chopped

Directions:

1. Preheat the oven to 350F.
2. Line with parchment paper a 9 inch round baking pan, leaving an overhang on the sides to lift the cake/scone out when it’s done. Set aside.
3. In a mixer bowl, add the egg, coconut oil, sweetener, and vanilla extract. Beat on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula if necessary.
4. With the mixer on low speed, add the almond flour, cornstarch, shredded coconut, and baking powder until just incorporated.
5. Add the strawberries and with your hands incorporate them into the batter.
6. Remove the batter from the mixer bowl to the prepared baking pan. Spread the batter evenly. If you prefer, you can sprinkle some coarse sugar or granulated sweetener over the top.
7. Bake for 35-40 minutes.
8. Let it cool for about 15 minutes before removing from the pan.
9. Lift the scones up from the pan and cut into 8 pieces

Recipe Adapted : Low-Carb Strawberry Coconut Scones @ primaverakitchen

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