Low-carb Strawberry Coconut Scones

Yield: 8 people
Prep Time:
5 mins
Cook Time:
40 mins
Total Time:
45 mins
These Low-carb Strawberry Coconut Scones are gluten-free and made with almond flour, shredded coconut, and fresh juicy strawberries.
Print Recipe
4 from 1 vote

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

Instructions

  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.
Course: Breakfast, Dessert
Cuisine: American
Keyword: dairy free, dessert, gluten-free, low-carb, snack, spring, summer, vegetarian

Nutrition Information

Amount per serving (1/8) — Calories: 222, Fat: 19.3g, Saturated Fat: 8.8g, Cholesterol: 23mg, Sodium: 12mg, Carbohydrates: 13.3g, Fiber: 3g, Sugar: 7.6g, Protein: 1.3g

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

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