Keto Chow Raspberry Cheesecake Breakfast Scones
Servings: 8 Scones
Calories: 185.6kcal
Ingredients
- 2 servings Raspberry Cheesecake Keto Chow or substitute Strawberry Keto Chow
- 1/2 cup coconut flour
- 1/4-1/2 cup granulated erythritol (Swerve)
- 1 Tbsp baking powder
- 1/4 cup cold unsalted butter
- 2 ounces cold cream cheese
- 2 large eggs
- 4 ounces sour cream
Instructions
- In a food processor, add Keto Chow, coconut flour, erythritol (I used 1/4 cup of sweetener because I don’t like things super sweet; if you do, add 1/2 cup!!), and baking powder and pulse to combine.
- Add in cubed butter, and cream cheese and pulse again until mixture is crumbly.
- Beat together eggs and sour cream with a fork or whisk and add to flour mixture. Pulse until it all comes together, but not too long.
- The dough will be sticky. Pull out half and add to wax or parchment paper and make into a round shape.
- Put another paper on top and press until 1 inch thick. Use cutter and make the scones and add to sheet pan with parchment paper.
- Repeat with the remaining dough.
- Bake on 350 degrees for 20 minutes.
- These are even better with a little sugar free raspberry preserves.
Notes
We prefer to use Nature's Hollow jams, though the sugar-free Smuckers and the Great Value brand from Wal-Mart are a fairly passable alternative in a pinch.