Keto Garlic and Roasted Red Pepper Scones
Made with almond flour and infused with the bold flavors of garlic, roasted red peppers, and a blend of herbs and seasonings, these Keto Garlic and Roasted Red Pepper Scones are bursting with flavor. With both dairy and dairy-free versions, they’ll make the perfect addition to your next dinner party or a snack any time of the day. You and your guests will love all of this savory goodness!
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Servings: 6
Calories: 194kcal
Ingredients
- ¼ cup Roasted Red Peppers Chopped and drained. This is about ½ cup before chopping and squeezing the liquid out.
- 1 tablespoon Garlic Minced
- 1 ¼ cup Almond Flour
- 1 ½ teaspoons Baking Powder
- 1 teaspoon Dried Parsley
- ¾ teaspoon Dried Basil
- ¾ teaspoon Dried Marjoram
- ½ teaspoon Dried Oregano
- ¾ teaspoon Kosher Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Ground Black Pepper
- 1 Egg I use jumbo eggs.
- ¼ cup Ricotta Whole Milk Ricotta (Only for the With Dairy Version)
- ¼ cup Plant-Based Original Dairy-Free Spread Only for the Dairy Free Version
Instructions
- Roughly chop the Roasted Red Peppers. Place it in a couple layers of cheesecloth and strain out as much liquid as possible. You should have about ¼ cup Roasted Red Peppers (in total after being diced and squeezed).¼ cup Roasted Red Peppers
- Add 1 tablespoon Garlic (Minced) to the Roasted Red Peppers, mix well, and set aside.1 tablespoon Garlic
- In a large mixing bowl, combine 1 ¼ cup Almond Flour, 1 ½ teaspoons Baking Powder, 1 teaspoon Dried Parsley, ¾ teaspoon Dried Basil, ¾ teaspoon Dried Marjoram, ½ teaspoon Dried Oregano, ¾ teaspoon Kosher Salt, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, and ½ teaspoon Ground Black Pepper. Whisk to thoroughly combine.1 ¼ cup Almond Flour, 1 ½ teaspoons Baking Powder, 1 teaspoon Dried Parsley, ¾ teaspoon Dried Basil, ¾ teaspoon Dried Marjoram, ½ teaspoon Dried Oregano, ¾ teaspoon Kosher Salt, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon Ground Black Pepper
- Add in 1 Egg (I use jumbo). For the dairy version, add in ¼ cup Ricotta (Whole Milk). For the dairy free version, add in ¼ cup Plant-Based Original Dairy-Free Spread (i.e. Vegan Cream Cheese Substitute). Stir until the mixture forms a dough.1 Egg, ¼ cup Ricotta, ¼ cup Plant-Based Original Dairy-Free Spread
- Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper or a silicone baking mat and spray with non-stick cooking spray.
- Form the dough into a ball, place on the baking sheet, and pat it flat to about 6 inches in diameter. Cut the dough disk into 6 wedges but don’t separate them.
- Bake at 325°F for 20 minutes. Remove from the oven, separate the pieces. Then bake for another 5 - 7 minutes or until the sides are dry.
- Remove and cool on the baking sheet.
Equipment
- Cheese Cloth
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Whisk or Fork
- Non-stick Cooking Spray
Notes
- Herb & Seasoning Blend
- I used the mix of herbs and seasonings as noted above. However, if you are short on time and don’t want to mess with that, you might want to try a pre-mixed herb blend along the lines of McCormick’s Garlic, Herb, and Black Pepper and Sea Salt All Purpose Seasoning. Your mileage may vary, particularly on salt content, so it’s worth starting with a smaller amount and taste-testing.
- If / when I get around to trying this myself, I’ll update the recipe accordingly.
Your Own Recipe Notes
Nutrition
Nutrition Facts
Keto Garlic and Roasted Red Pepper Scones
Amount per Serving
Calories
194
% Daily Value*
Fat
16
g
25
%
Saturated Fat
3
g
19
%
Trans Fat
0.003
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
33
mg
11
%
Sodium
533
mg
23
%
Potassium
48
mg
1
%
Carbohydrates
8
g
3
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
8
g
16
%
Vitamin A
122
IU
2
%
Vitamin C
3
mg
4
%
Calcium
152
mg
15
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!