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Low Carb Italian Herb Scones
If you love savory breads paired with your meals then these low carb Italian herb scones just might be for you!
These keto friendly Italian herb scones pair wonderfully with soup, salads, and stews. Have some leftover? Warm them up with a pat of butter for a few seconds in the microwave or in an oven, for a savory mid-day snack!
Ingredient List
1 1/2 Cups Almond Flour
1/2 Cup Egg White Protein Powder
2 Teaspoons Baking Powder
1/2 Teaspoon Himalayan Pink Salt
1/2 Teaspoon Basil
1/2 Teaspoon Garlic powder
1/4 Teaspoon Thyme
1/2 Teaspoon Parsley
4 ounces Cream Cheese (Cut into cubes)
2 Large Eggs
1/4 Cup Shredded Parmesan
Who would have thought cream cheese was the magic ingredient in many low-carb baked goods? I certainly didn’t.
While I absolutely love cream cheese, I was astounded the first time I made keto cookies, and the recipe called for cream cheese in place of butter. “Why wouldn’t you just use butter?” I thought to myself.
I went ahead and followed the directions regardless of my think so’s and was pleasantly surprised. My cookies were soft, had good structure, and were just plain delicious.
After more experimentation with cream cheese, I realized there was a definite reason cream cheese was used instead of butter in some low-carb recipes. While butter has good flavor and gives the recipe the fat you need to achieve a product that will hold together and not stick to the pan. Some things such as biscuits, or in this case scones, would come out with a dry and crumbly texture when butter was used as a base.
By using cream cheese I found I had a softer product ( with better stability), and it also held up better over time. However, because of the nature of cream cheese itself, you will find many baked goods using cream cheese as a base are softer when warmed slightly.
These scones are no exception. While soft, decadent, and simply delicious when served warm right out of the oven, you may find your leftover scones to be slightly disappointing. If you have leftover scones, pop them in the microwave for a few seconds or warm them in the oven, and you will find they have the same soft, decadent texture they did when you first made them.
How to Make Low Carb Italian Herb Scones
Is it just me, or do scones sound like something gourmet and intimidating to make? Scones were something we never had growing up, and the idea of making them was a little daunting. That was until I made them for the first time.
As I began the process I swiftly realized a scone in all actuality, is just a glorified and very delicious biscuit.
The mixing process was identical to that of a biscuit, and the only difference really seemed to be the shape. For those of you who haven’t made a biscuit and the idea of making a low-carb biscuit from scratch is just as terrifying, don’t be intimidated! The process is very simple and even the most novice baker, can easily make a tasty biscuit or scone.
Begin the process by starting your oven, and setting the temperature to 350° Fahrenheit.
While the oven is preheating, line a baking sheet with parchment paper, then begin making your dough.
In a large mixing bowl, add your almond flour, protein powder, baking powder, salt, spices, and parmesan. Using a fork or a whisk mix these together until evenly incorporated.
Next, pull your cream cheese out of the fridge, and cut four ounces off of the brick. Peel the wrapping off of the cream cheese, and cut the cream cheese into cubes.
Dump the cubes into your dry mixture, and using either a pastry cutter or your hands, work the cream cheese into the dough until you have a dry crumbly mixture as pictured below.
After the cream cheese has been cut into the mixture, add your eggs to the dough. Mix using a fork, or by hand (this could get messy) until you have a sticky, yet slightly crumbly dough.
Roll the dough into a ball, and place it on your prepared baking sheet. Flatten your ball of dough with the palm of your hand until you have about a 7 inch circle. Score with a knife into eight equal sections.
Bake for 25 to 30 minutes or until the scones have become firm in the middle and the edges have begun to brown. Let your scones cool for at least a few minutes, before cutting along the scored lines.
Serve warm for best results, and enjoy!!!
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Low Carb Italian Herb Scones
Ingredients
- 1 1/2 Cups Almond Flour
- 1/2 Cup Egg White Protein Powder
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Himalayan Pink Salt
- 1/2 Teaspoon Dried Basil
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Thyme
- 1/2 Teaspoon Parsley
- 4 Ounces Cold Cream Cheese (Cut into cubes)
- 2 Large Eggs
- 1/4 Cup Shredded Parmesan
Instructions
- Preheat the oven to 350° Fahrenheit, and line a baking sheet with parchment paper.
- In a large mixing bowl, add your almond flour, protein powder, baking powder, salt, spices, and parmesan. Using a fork or a whisk mix these together until evenly incorporated.
- Once your dry ingredients are mixed, add the cubed cream cheese then mix using a pastry cutter, or your hands until you have a dry crumbly mixture.
- After the cream cheese has been cut into the mixture, add your eggs to the dough. Mix using a fork, or by hand (this could get messy) until you have a sticky, yet slightly crumbly dough.
- Roll the dough into a ball, and place it on your prepared baking sheet. Flatten your ball of dough with the palm of your hand until you have about a 7 inch circle. Score with a knife into eight equal sections.
- Bake for 25 to 30 minutes or until the scones have become firm in the middle and the edges have begun to brown. Let your scones cool for at least a few minutes, before cutting along the scored lines.
Notes
Nutrition