Caramel Apple Scones KETO (Carolyn)

Sweet and tender, these keto apple scones are the perfect fall breakfast treat. Drizzle with a little sugar free caramel sauce and enjoy!

Servings: 8

Net Carbs: 4.5 

Tips:

• Use brown sugar replacement. I highly recommend Swerve Brown for this, as it’s the most like real brown sugar. It really brings out the apple pie flavors.
• Add a little cinnamon. Again this helps bring out those delicious fall flavors.
• Grate the butter. This was a new method for me, but I thought it would help distribute the butter more evenly throughout the dough. It worked perfectly! Be sure the butter is extra cold before attempting to grate it. About 30 minutes in the freezer does it.
• Chop the apple finely. You want a small dice, with pieces no bigger than about ¼ inch. If the apple pieces are too large, it make sthe scones more fragile and crumbly. You could even grate the apple to get it super fine.
• Drizzle just before serving. The caramel sauce drizzle adds moisture to the scones and makes them softer. I found that drizzling the sauce on when I was ready to eat allowed the scones to retain that tender, crumbly consistency.

Ingredients:

• 1 ¼ cups almond flour
• ⅓ cup Swerve Brown
• ¼ cup coconut flour
• 2 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup butter frozen for about 30 minutes
• 1 large egg
• 2 tablespoon heavy whipping cream
• ½ teaspoon vanilla extract
• ½ cup finely diced apple
• ½ recipe Sugar-Free Caramel Sauce

Instructions:

Preheat the oven to 325F and line a large baking sheet with a silicone mat. Lightly grease the baking mat.

In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, cinnamon, and salt.

Grate the chilled butter using a box grater. Sprinkle over the dry ingredients and toss to combine, making sure the butter is well distributed. Stir in the egg, cream, and vanilla extract until well combined. Gently fold in the diced apples.

Turn the dough out onto the prepared baking sheet and pat into a 7-inch circle. Use a very sharp knife to cut into 8 wedges, cutting straight down, rather than dragging the knife through the dough.

Wiggle under each wedge with a knife or offset spatula, and spread the scones around the baking sheet. Bake 20 to 25 minutes, until the edges are golden brown and the tops are firm to the touch.

Remove and let cool completely on the pan. Drizzle with caramel sauce just before serving.

Source:  All Day I Dream About Food