Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
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If you love scones, these are the best keto scones - soft, buttery, flaky and so delicious. I have experimented so much to get the flakiness which I actually thought was not possible with low carb flours. Surprisingly, it worked! The techniques I learnt and practiced on these scones worked wonders and I am so happy with the result.
The key is the cold butter and in using our fingers to mash the butter. Then switch to flattening those pieces of dough between our hands. The thin sheets of butter created will melt as the scones bake and it produces steam which pushes the flour around them and that's how we get the flaky layers. The other thing that helped with the flakiness is the laminating of the dough which creates layers for flakiness.
With only a few ingredients and using these techniques, you can create the best keto scones which are as good, if not better than regular scones. Even my carb eating family members and friends gave their thumbs up.
Yesterday, I uploaded a video on Keto Scones (original version) and today it's blueberries with lemon glaze. These blueberry scones are so flavorful and delicious. I love the tangy taste of the lemon glaze which balances so well with the overall sweetness. I actually reduced the sweetener for these scones as the glaze would already add to the sweetness. For a variation, I made these scones into triangular shapes instead of the round ones.
The recipe can be viewed and printed at this link ;
docs.google.com/document/d/1a...
NUTRITION INFO
[Total servings = 7 ]
Per serving ;
Total carb = 9.5 g
Dietary fiber = 4.0 g
Net Carb = 5.5 g
Calories = 293
Total Fat = 24.5 g
Protein = 9.1 g
INGREDIENTS
Almond Flour = 360 g / 3 cups
Cold Butter = 60 g / 1/4 cup (cut into mini cubes)
Erythritol = 20 to 30 g if using lemon glaze. Without glaze, can increase sweetener to 50 g.
Eggs = 1 large + 1 large egg yolk (reserve the white for brushing) [Beat with a fork]
Baking Powder = 12 g / 3 tsp
Salt = 1/2 tsp
Blueberries = 100 g / 1 cup
LEMON GLAZE
Lakanto powdered sweetener = 60 g
Lemon juice = 50 ml (about 2 lemons)
Zest from 1 lemon
Pinch of salt
(Mix the sweetener, lemon juice, zest and salt together. Slowly add the lemon juice until you reach the desired texture)
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a big bowl, add the almond flour, baking powder, salt and erythritol. Mix until well
combined.
3. Add the cold butter and use your fingers to mash the butter into small pieces. Then switch to flattening those pieces of dough between your hands. The thin sheets of butter created will melt as the scones bake and it produces steam which pushes the flour around them and that's how we get the flaky layers.
4. Once the dough looks like crumbles then add the eggs and mix for awhile, just until you can still see the lumps and loose flour.
5. Pour dough onto a clean and floured surface. You can use either almond or coconut flour.
6. Shape the dough into a rectangle then fold the two short ends. This is called laminating or creating layers for flakiness. Shape the dough into a rectangle again. Add half the blueberries onto the dough pressing down gently. Fold the two short ends of dough. Finally, add the balance blueberries and fold for the last time.
7. Mould the dough into a round shape about 3/4" or 1" height.
8. Cut the dough into 8 triangles and place them on a baking tray lined with parchment paper or silicon mat.
9. Brush with egg whites and sprinkle with brown sweetener or any keto granulated sweetener.
10. Chill the tray of cut dough in the freezer for 5 mins or refrigerator for 15 mins. This is to prevent the butter from melting and leaking out during baking while the scones are not cooked yet.
11. Bake for about 15 to 20 mins or until golden brown.
12. Cool on a wire rack.
13. These scones are best served on the day they are made.
14. They can be kept at room temperature for a few days, refrigerated for 1 to 2 weeks and frozen for months.
15. They can be reheated in the oven.
11 июн 2020
