Low Carb Cranberry Orange Scones

A scone is a British baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash.

These scones I made low carb when I subbed the wheat flour for part coconut and part almond flour. This lends to a tender crumb that does not break into a million crumbs when you take a bite🤣

Now this recipe is ultra versatile as you can swap out extracts and swap out additions!

It is important to follow the steps as they are meant to be the way they are so you achieve the same results.

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Here is a picture after mixing and letting it rest 10 minutes.

Here is a picture after patting into shape and working in the cranberries.

Here it is after cutting.

Here they are on the pan.

I then brushed the tops with a beaten egg, then sprinkled with additional monkfruit sweetener.

Low Carb Cranberry Orange Scones

1/2 cup coconut flour

1/2 cup almond flour(plus extra for dusting)

1/4 tsp salt

1/8 tsp powdered stevia

2 tsp baking powder

3 Tbsp keto brown sugar

2 Tbsp monkfruit or erithrytol granulated sweetener

2 Lg eggs

1/2 cup heavy cream

2 tsp vanilla extract

3 tsp orange extract

1 cup frozen cranberries

1/2 cup butter; melted and cooled

*Optional: 1 egg whisked for brushing on

Drizzle Topping:

1/2 cup confectioners erithrytol

1/2 tsp vanilla

2 Tbsp heavy cream

5 tsp water

Preheat oven to 350F.

Mix dry ingredients in a medium bowl. In a large bowl whisk the wet ingredients EXCEPT butter.

Mix dry ingredients into wet ingredients.

NOW whisk in the melted butter. Let it sit for 10 minutes. Turn onto a piece of parchment dusted with almond flour and work in the cranberries by folding in.

Pat out into a flat round approximately 10 inches wide. Cut into 8 triangles and separate slightly to fit onto a 9×13 cookie sheet.

Brush tops with whisked egg and sprinkle with additional monkfruit.

Bake 30 min until almost firm and golden brown.

Whisk drizzle ingredients in a small bowl.

Once scones have cooled, drizzle with topping!

Keep in airtight container up to 5 days. Lasts longer in the fridge.

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Keto Vanilla Raspberry Chaffle

I love raspberries!! This hits the spot with a warm mug of unsweetened vanilla almond milk💓

This recipe is also great drizzled with my “drizzle glaze” and is perfect for 1 or 2 servings!

I received a wafflemaker as a gift! It is one that has the shape of a popular treat called a Stroopwafel from the Dutch. It makes thin and crispy waffles with shallow pockets!

In this case it lends itsself well to this yummy creation!

The berries are so perfect with the crispy chaffle, you will want to double this recipe!! I can see them being perfect with some hot tea or cappuccino in the morning❤

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Keto Vanilla Raspberry Chaffle

1 Tbsp butter; melted & cooled

1 oz cream cheese

2 Tbsp coconut flour

1 Tbsp monkfruit /or granulated sweetener

1 tsp vanilla

1/4 tsp baking powder

1 large egg

6 frozen raspberries

Optional glaze:

1 tsp powdered erithrytol

1/4 tsp lemon extract

1/4 tsp heavy whipping cream

Put all in a blender. Scrape sides. Blend again. Add in berries. Pulse 2 times.

Brush waffleiron with coconut oil or butter. Pour into wafflemaker middle and spread to edges.

If a small wafflemaker like DASH, pour half in.

Can top with whipped cream, or drizzle with glaze.

To make glaze, whisk all in small bowl. Drizzle over warm waffles.


Keto Chocolate Chip Chaffle

Now I am totally a wafflehead so when I heard of chaffles it was an easy sell!

So far I have only done savory ones, but this one is so good it had to have a post dedicated to it!! Even the kids loved it and I am planning on making more and making ice cream sandwiches😍

Now it might sound like an odd recipe, but roll with it, it will work!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Keto Chocolate Chip Chaffle

1 egg
3 Tbsp monkfruit/or erithrytol
1/4 tsp maple extract
1 tsp vanilla
1/2 c mozzarella
1 tbsp coconut flour
2 tbsp choc chips.

Warm up waffleiron to medium heat.

Whisk egg. Add everything to the bowl EXCEPT coconut flour & chocolate chips.

Whisk. Then add coconut flour.

Whisk well. Fold in chocolate chips.

Makes 3 waffles
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Swerve brown sugar OR Sukrin Gold can stand in for monkfruit and maple extract. Its cheaper to get the extract and granulated sweetener though!

The one in the main picture has fresh whipped cream sweetened with stevia. Then I froze it for 15 minutes!! So wonderful this way! Or cut into strips and dunk in some unsweetened almond milk!!

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Keto Cinnamon Swirl Mini Bagels

Bagels are usually super dense and sometimes hard to chew! Well these are a cross between a bagel in chewiness and a donut in softness…..and shape😊

Investing in a doughnut pan is worth it since you can also make Cinnamon sugar donuts OR Chocolate covered donuts with it too!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Keto Cinnamon Swirl Mini Bagels

1/4 cup coconut oil, melted and cooled

5 large eggs

1/4 cup coconut flour

1/4 cup Bobs red mill whey protein powder

1/2 tsp salt

1 tsp baking powder

1 tsp xanthan gum

Cinnamon swirl ingredients:

2 tsp ground cinnamon

1 tsp liquid stevia

1 tsp heavy cream

2 tsp water

Preheat oven to 375F . Whisk oil and eggs together. Add rest of ingredients and whisk well until smooth. Put into a WELL greased donut pan. Prepare cinnamon swirl in a small bowl. Dot on top of batter and swirl with a knife. Bake 15 minutes.

Cool in pan 5 minutes then remove.

They are best kept in the fridge. Toast it up to warm it up!!

Per mini bagel:

13g fat

8g protein

2.9g carb

1.7g fiber


Low Carb Chocolate Quik Mix

>>Who misses a quick chocolate milk after going low carb?<<

I sure do! Now you could make some with my Keto Chocolate Syrup and stir it in, or use this powder in a shaker bottle or blender.

Here I combine cocoa powder, monkfruit, stevia, & Bob’s Red Mill whey powder in the blender!

Reminds me of the chocolate drink mix as a kid with the rabbit!🐰

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Chocolate Quik Mix

1/3 c erithrytol

1/2 tsp stevia powder

1/4 tsp salt

1/2 cup cocoa powder

1/2 cup Bobs Red Mill Whey Powder, plain

Blend all dry ingredients well in blender. Store in a small jar.

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Use 3 tbsp per 2 cups unsweetened almond milk

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30g protein per recipe

Watch me make this easy mix here!


Low Carb Chocolate Breakfast Bread

This is a great replacement to curb your cravings for chocolate, cake, donuts and sweets you may want for breakfast…..or even a snack!!

Loaded with healthy fat, super moist and minimal crumbles, this breakfast bread can be jazzed up with chocolate chips if you want❤

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Chocolate Breakfast Bread

1/3 cup creamy unsweetened almond butter

1 Tbsp coconut oil

2 Tbsp Keto Mock Maple Syrup

2 Tbsp Greek/or Skyr Yogurt (for dairy free use unsweetened applesauce)

2 Tbsp Keto Brown Sugar

1 Tbsp unsweetened almond milk

1/2 tsp vanilla extract

3 Tbsp almond flour

2 Tbsp cocoa powder

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

Preheat oven to 375F

Melt oil & almond butter in saucepan with a whisk. Add the rest of the ingredients EXCEPT egg.

Whisk well.

Add egg.

Whisk well.

Spread into a parchment lined 8×11 bread pan.

Bake 20 min until toothpick inserted in middle comes out clean.

Makes 8 servings.

6g carb per serving

Add additional 2g carb per serving with applesauce sub.


Low Carb Carrot Cake🥕

It was the cake I made for my babies 1st birthday, so every time I have it now it reminds me of when she was little!

My daughter will soon be 9 so it was some time ago! She even loved this one, but had no idea it was made without sugar!

Now if you haven’t already, go make some of my baking mix!! It is the basis for over 6 of my recipes and counting!

Now that you have the baking mix ready, let us make some cake!!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

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Low Carb Carrot Cake

1.5 cups low carb baking mix

1/4 cup Bobs Red Mill plain whey powder

1/3 cup unsweetened shredded coconut

3/4 cup Swerve granulated (or regular erithrytol)

3/4 tsp powdered stevia (pure is best)

1.5 tsp ground cinnamon

1/2 tsp each: nutmeg, allspice, ginger

1/4 tsp ground cloves

1/4 tsp sea salt

2 tsp baking powder

1/2 cup unsweetened almond milk (may need more if your almond milk is store bought)

3 Lg eggs

3 to 4 egg whites to make 1/2 cup

1/3 cup coconut oil/OR butter melted

2 small (5″long) carrots finely shredded

Quick frosting:

4oz cream cheese, very soft

1/2 stick butter, softened

1 tsp vanilla

2.5 Tbsp Swerve Confectioners sugar

1/4 tsp liquid monkfruit sweetener /OR liquid stevia

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Preheat oven to 350F. Grease an 8×8 pan. Glass is preferred.

In a large bowl whisk all dry ingredients.

In a separate small bowl whisk eggs and almond milk.

Slowly whisk egg/milk mixture into dry ingredients 1/4 at a time.

After well whisked, slowly add in melted coconut oil /OR butter a little at a time.

Each small addition should be followed by a folding/whipping motion.

Once all incorporated, fold in the carrot shreds.

Bake at 350F for 35 to 40 minutes until set in the middle and edges are golden brown.

Cool completely.

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Start making frosting!

With a hand mixer, or with a whisk, mix all frosting ingredients in a small bowl.

It should be smooth and thick.

Spread over cooled cake.

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Optional: sprinkle with 1/4 cup chopped pecans

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When cut into 16 pieces……

2g net carb each.

When cut into 8 pieces…….

4 net carb each.

This will vary depending on your brand choice of sweeteners, length of carrots used, and type of coconut.


Keto Lemon Poppyseed Muffins

Lemon is keto? Yes, when it is Organic Frontier Lemon extract it is!!

This muffin is moist, full of great fiber and oh so delicious!

You can use golden flax if you want it to be all golden, but I don’t mind the little brown flecks that regular flaxseed meal leaves. It all tastes great! Plus the poppyseeds give it a nuttiness that cannot be beat!!

KETO LEMON POPPYSEED MUFFINS

¾ cup almond flour

¼ cup flaxseed meal

1/3 cup erythritol

1 teaspoon baking powder

2 tablespoons poppy seeds

¼ cup salted butter, melted COOLED

¼ cup heavy cream

3 large eggs

3 tsp lemon extract

1 teaspoon vanilla extract

10 drops liquid Stevia

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Preheat oven to 350F.

Blend all wet ingredients in a blender, blend well. Add all of the rest of the ingredients, blend well. Scraping sides a couple of times.

Bake 20 to 30 min.

You need to check at the 20 min mark in case your oven runs hot.

You want them to be lightly golden on top.

Cool 8 min in pan.

Makes approximately 9 muffins

3.1g carb

1.8g fiber

1.3g net carb

Watch me make these tasty muffins here in my video!


Keto Waffles with Quest Protein Powder

I originally bought my Quest protein powder for the occasional shake or two! I ordered the Cinnamon Crunch flavor😋

I have tried a few recipes attempting to make it into a waffle without success until now!!

This recipe only made 3 large ones in my belgian square wafflemaker.

Its important to have it rest as its called for, so do not skip that step!

Keto Waffles with Quest Protein Powder

4 eggs

3/4 cup water

3 Tbsp butter, melted

1/3 cup coconut flour (I like Bobs Red Mill)

1/4 cup Quest Protein powder (I used cinnamon crunch this time)

2 1/2 tsp baking powder

1/8 tsp stevia or 4 pkts stevia

Blend all ingredients in a blender. Let sit 5 minutes to thicken.

Make according to your waffleirons instructions. Leave in a tiny bit past the steam stopping for crisping up.

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Keto Blueberry Waffins

Since getting my Bella ceramic waffle maker I have been dreaming up things to make in it!

I did chocolate waffins last time, now it’s blueberry! They turned out to be like super rich waffles!

Soo so good! I gave instructions on how you could turn them into muffins if you don’t have a wafflemaker. But why don’t you have a wafflemaker yet?🤔

Go make these cause 2 will fill you up nice! It wouldn’t hurt to put some butter on them and have with Lakanto Maple flavor syrup either, just saying😍

Keto Blueberry Waffins

Dry:

2 cups almond flour

3 Tbsp Lakanto monkfruit sweetener

1 1/2 tsp baking powder

Wet:

4 lg eggs, room temperature

5 Tbsp butter + 3 Tbsp coconut oil; melted&cooled

1/2 cup heavy cream

2 Tbsp lemon juice

1 tsp vanilla extract

1/4 tsp stevia glycerite/liquid stevia

1 cup frozen blueberries

Whisk dry. Whisk wet. Add wet to dry while whisking.

Stir in blueberries.

Either scoop onto waffle iron and cook 3 min.

-or-

Scoop into 12 muffin tins and bake at 350F for 20 to 25min until set. Cool for 10 min in the pan.

2.3 net carb per waffin, or muffin.