Harlan Kilstein’s Completely Keto Holiday Cranberry Scones


Harlan Kilstein’s Completely Keto Holiday Cranberry Scones

Course: Snack
Cuisine: American
Servings: 12


  • 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


  1. Wash cranberries and place in a bowl with boiling water and soak for 10 minutes, they should split open
  2. Drain and dry in a towel, getting rid of as much moisture as possible
  3. Mix the cranberries with a water and sweetener mixture of 1 cup water and 1/2 cup XyloSweet
  4. For 12 Ounces of fresh cranberries you will only need 1/4 cup of this mixture
  5. 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
  6. Using a baking sheet covered in 2 sheets of parchment paper, place the cranberries spaced apart to allow air to circulate around
  7. Set oven to 150 degrees
  8. Place in oven for 8 hours, some like to do this step overnight
  9. Remove and allow to cool between 15-30 minutes
  10. Preheat oven to 350
  11. Using cake beaters combine the butter, Xylo Sweetener, egg and vanilla until fluffy
  12. In a separate bowl mix together the almond flour, baking soda and salt
  13. Slowly combine both mixtures using a slow setting
  14. By hand, add the dried cranberries and chopped almonds and mix well
  15. Using an ice cream scooper drop scoopfuls of dough onto a greased baking tray spread apart
  16. Bake 20-24 minutes depending on oven
  17. Please check your scones carefully as every oven varies, when they just start to brown remove
  18. Allow to cool and place in an airtight container for storage

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