Diy and ideas
These Low-carb Strawberry Coconut Scones are gluten-free and made with almond flour, shredded coconut, and fresh juicy strawberries. Because this low-carb strawberry coconut scones recipe is gluten-free, made with almond flour, the texture is not the same as the traditional scone recipes. However, I’m sure you’ll be very pleased with the flavor, especially with the fresh, sweet, and tart strawberries.
The shredded coconut also adds another layer of flavor that you can’t imagine. These low-carb strawberry coconut scones are perfect, soft, crumbly, and healthy. For sure, it is the perfect scones to make during strawberry season. Low-carb Strawberry Coconut Scones
YIELD: 8TOTAL TIME:45 MINSPREP TIME:5 MINSCOOK TIME:40 MINS
These Low-carb Strawberry Coconut Scones are gluten-free and made with almond flour, shredded coconut, and fresh juicy strawberries.
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
Directions:
- Preheat the panggangan to 350F.
- 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.
- 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.
- Read full recipes here >> primaverakitchen.com/low-carb-strawberry-coconut-scones/
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Source
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