Mixed Berry Scones
A soft, vanilla mölk-powered scone, studded with berries, finished with a cream cheese frosting drizzled over the top. If that’s not making your mouth water right now, then let’s just say this recipe may not be for you. 😉
Enjoy these delicious low carb mixed berry scones for dessert, a snack, or for breakfast. They are just the right amount of sweet to help satisfy your sweet tooth, yet not overly sweet making them a great option no matter the occasion!
Berries are probably my favorite fruit group. (If that’s even a thing?) Berries are lower in carbohydrates and sugars than most fruits. Pair that with their high fiber content and you have a tasty keto-friendly fruit option! From their festive colors to their bright and fresh flavors, they give dessert that summer feel and just belong in summer desserts such as this one.
The goal of this recipe was to have a delicious, easy-to-make recipe that would sport red, white, and blue colors in celebration of Independence Day. As with my other recipes this was one to feature Jocko’s Vanilla Mölk, because what’s more American than American-made protein from a company founded by a Navy Seal?
This recipe crushed all these goals and is another success story in my book. I hope you all enjoy it as much as I do!
Ingredient List
1 3/4 Cup Finely Ground Almond Flour
1/4 Cup Erythritol/Monkfruit Blend
1/2 Cup Vanilla Mölk
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Large Egg
1/4 Cup Butter (melted)
2 Tablespoons Heavy Whipping Cream
1 Teaspoon Vanilla Extract
2/3 Cup Fresh Mixed Berries
For The Frosting
1 Ounce Cream Cheese (room temperature)
1 Tablespoon Powdered Erythritol Sweetener ( Or your favorite powdered sweetener)
1 Tablespoon Heavy Whipping Cream
1/2 Teaspoon Vanilla Extract
How to Make Low Carb Mixed Berry Scones
You may have found when trying various recipes a lot of them tell you to mix your dry ingredients into one bowl, the wet ingredients in another, then combine them.
I don’t think I know a single person who loves the idea of doing more dishes than necessary, and I am one of those that absolutely dislikes doing dishes.
I quickly learned when baking that the idea of mixing them up separately, in most cases is unnecessary and I swiftly transitioned to making most of my recipes in one bowl.
This recipe is one of many I’ve created that can be mixed up in one bowl and requires next to no special equipment to make.
Simply begin by preheating your oven to 350° and lining a baking sheet with parchment paper.
Pull out a large mixing bowl and combine the almond flour, sweetener, protein powder, baking powder, and salt. Mix together until evenly distributed.
Next add the eggs, melted butter, cream, and vanilla to your bowl of dry ingredients and mix with a spatula until evenly mixed.
Because this dough is fairly stiff you may find yourself having a hard time mixing your dough completely with a spatula. If you find this to be the case and you aren’t afraid to get a little messy, use your hands to finish mixing the dough.
Personally, I love mixing the dough by hand. There’s just something about being able to feel the dough come together in your hands and for me getting a little messy is just proof you put in some work. 😉
Once your dough has been evenly mixed fold in your berries. Mix gently to avoid crushing the berries and adding unwanted color to your dough.
If using fresh strawberries dice them into small pieces then add them to the dough.
Roll the dough into a large ball, then place it on your prepared baking sheet.
Flatten the dough until you have an 8-9 inch circle. Use a pizza cutter and cut the dough into 8 equal slices.
Bake for 18-20 minutes or until the edges have begun to turn golden brown.
While your scones are baking mix up your frosting. Using a hand mixer cream together the cream cheese and sweetener until smooth.
Add your cream and vanilla to the mixture and mix until you have a smooth creamy frosting.
Put the frosting in a small disposable sealable bag and barely snip the corner.
Let the scones cool to room temperature, then pipe the frosting over them in your desired pattern.
Serve immediately or wrap in plastic wrap and store them in the fridge until later. Enjoy!
Mixed Berry Scones
Ingredients
- 1 3/4 Cup Finely Ground Almond Flour
- 1/4 Cup Monkfruit/Erythritol Blend
- 1/2 Cup Vanilla Mölk
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 Large Egg
- 1/4 Cup Butter (melted)
- 2 Tablespoons Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
- 2/3 Cup Fresh Mixed Berries
For The Frosting
- 1 Ounce Cream Cheese (room temperature)
- 1 Tablespoon Powdered Erythritol Sweetener
- 1 Tablespoon Heavy Whipping Cream
- 1/2 Teaspoon Vanilla Extract
Instructions
- Begin by preheating your oven to 350° and lining a baking sheet with parchment paper.
- Pull out a large mixing bowl and combine the almond flour, sweetener, protein powder, baking powder, and salt. Mix together until evenly distributed.
- Next add the eggs, melted butter, cream, and vanilla to your bowl of dry ingredients and mix with a spatula until evenly mixed. Because this dough is fairly stiff you may find yourself having a hard time mixing your dough completely with a spatula. If you find this to be the case and you aren’t afraid to get a little messy, use your hands to finish mixing the dough.
- Once your dough has been evenly mixed fold in your berries. Mix gently to avoid crushing the berries and adding unwanted color to your dough.If using fresh strawberries dice them into small pieces then add them to the dough.
- Roll the dough into a large ball, then place it on your prepared baking sheet.Flatten the dough until you have an 8-9 inch circle. Use a pizza cutter and cut the dough into 8 equal slices.
- Bake for 18-20 minutes or until the edges have begun to turn golden brown.
- While your scones are baking mix up your frosting. Using a hand mixer cream together the cream cheese and sweetener until smooth.Add your cream and vanilla to the mixture and mix until you have a smooth creamy frosting.Put the frosting in a small disposable sealable bag and barely snip the corner.
- Let the scones cool to room temperature, then pipe the frosting over them in your desired pattern.Serve immediately or wrap in plastic wrap and store them in the fridge until later. Enjoy!
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