In the whimsical town of Sweetberry, nestled between snow-capped mountains and lush evergreen forests, the annual Holiday Baking Contest was the highlight of the season. Among the eager participants was Ellie, a cheerful baker known for her keto-friendly creations that never skimped on flavor. This year, Ellie was determined to bake something that captured the essence of the holidays while adhering to her keto lifestyle. After much thought, she decided on Completely Keto Holiday Cranberry Scones, a recipe that would bring a festive twist to the traditional scone.
Ellie’s inspiration came one crisp morning as she strolled through the Sweetberry Winter Market, her breath visible in the cold air. The sight of vibrant cranberries, freshly picked from the nearby woods, sparked the idea. She imagined their tartness mingling with the sweetness of almond flour scones, a combination that would surely delight the judges.
Back in her cozy kitchen, Ellie set to work, her hands skillfully mixing the almond flour, Xylo Sweet, and butter to form the scone dough. She added vanilla extract for warmth and toasted slivered almonds for a nutty crunch, then folded in the cranberries, their bright red hue reminiscent of holiday ornaments.
As the scones baked, filling her kitchen with a mouthwatering aroma, Ellie couldn’t help but dance around, her excitement growing. When they emerged from the oven, golden and fragrant, she knew she had created something special. Topped with a sprinkle of kosher salt to balance the sweetness, the scones were the perfect representation of holiday cheer.
The day of the contest, Ellie’s Completely Keto Holiday Cranberry Scones were the talk of Sweetberry. The judges were charmed by their festive appearance and won over by the delightful contrast of flavors and textures. Ellie’s scones won first prize, but more importantly, they brought smiles to everyone who tried them, proving that keto treats could indeed hold their own in the world of holiday baking.
Ellie’s scones became a Sweetberry holiday tradition, eagerly anticipated each year. They were more than just a contest-winning recipe; they were a symbol of the joy and creativity that the holiday season inspired, a reminder that delicious, health-conscious treats could bring warmth and happiness to the coldest of days.
Ingredients
- 2 1/2 Cups Fine Almond Flour
- 1 Tsp vanilla extract
- 3/4 Cup Xylo Sweet
- 1 Large egg
- 1 Cup Toasted slivered almonds chopped coarsely
- 1/4 Tsp baking soda
- 1/4 Tsp kosher salt
- 1 Cup unsalted butter at room temperature
- 1 Cup dried cranberries
Instructions
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Wash cranberries and place in a bowl with boiling water and soak for 10 minutes, they should split open
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Drain and dry in a towel, getting rid of as much moisture as possible
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Mix the cranberries with a water and sweetener mixture of 1 cup water and 1/2 cup XyloSweet
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For 12 Ounces of fresh cranberries you will only need 1/4 cup of this mixture
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Please keep in mind that the recipe calls for dried cranberries and the fresh cranberries will shrink in size, and this very important step in the recipe for sweet dried cranberries will help make the cranberries taste sweet like the ones that are packaged that you can buy at the store
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Using a baking sheet covered in 2 sheets of parchment paper, place the cranberries spaced apart to allow air to circulate around
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Set oven to 150 degrees
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Place in oven for 8 hours, some like to do this step overnight
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Remove and allow to cool between 15-30 minutes
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Preheat oven to 350
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Using cake beaters combine the butter, Xylo Sweetener, egg and vanilla until fluffy
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In a separate bowl mix together the almond flour, baking soda and salt
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Slowly combine both mixtures using a slow setting
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By hand, add the dried cranberries and chopped almonds and mix well
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Using an ice cream scooper drop scoopfuls of dough onto a greased baking tray spread apart
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Bake 20-24 minutes depending on oven
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Please check your scones carefully as every oven varies, when they just start to brown remove
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Allow to cool and place in an airtight container for storage
