According to the calendar the summer is coming to a close and the fall season is at the door. However, my thermostat indicates that we are in full bloom summer here. As much as I want the fall season to come, I’ve decided to just embrace the remainder of the summer. Good thing because this girl has no plans to move.
Although, we can now have strawberries almost year round, there is nothing more delicious than consuming our foods in season. On a low carb ketogenic diet, we don’t eat a lot of fruit, fructose is just as bad and sometimes causes an even higher insulin response in our bodies than regular sugars. Which is why we basically stay with small amounts of berries. This is why a recipe like this works so well. Once you cut back on sweets, you will find that you only need a tiny amount of sweetness to satisfy a craving.
No matter what the weather is in your parts, a low carb scone fits the bill every time. No berries in season where you are at? Not a problem, make these plain or add your own low carb spin.
I hope you will give this recipe a try and that it will assist you on your low carb keto lifestyle.
If you enjoyed this low carb strawberry scones you may also love our low carb chocolate chip scones.
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Low Carb Strawberry Scones
5 large strawberries sliced thinly
1 ½ cups of almond flour
1/2 cup of coconut flour
1/2 cup sugar substitute I use Swerve
1/2 cup sour cream
4 tablespoons of melted butter
1 ½ tablespoons of baking powder
¼ teaspoon of sea salt
Pre-heat oven to 350 degrees
Melt the butter and set aside to cool. In a large stand-up mixer combine the sugar substitute, melted butter and the eggs. Next add all the dry ingredients and stir until fully combined. Lastly, stir in the sliced strawberries.
Pour batter (note that it will be thick) into fully greased round cake pan or cast-iron skillet. Bake for 25-30 minutes or until an inserted toothpick comes out clean.
Enjoy in good health!