Keto Spinach and Artichoke Scones
Made with fresh spinach and savory artichoke hearts, these Keto Spinach and Artichoke Scones are a toothsome treat that is sure to be a winner for your next dinner party or weeknight dinner. Whether you make the dairy or dairy free version, you just might want to plan on a double batch because they’re sure to go fast.
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Servings: 6
Calories: 336kcal
Ingredients
- 1 cup Spinach Chopped, cooked, and drained. Approximately 1 cup raw spinach makes 1/8 cup cooked and drained. You need 1/8 cup cooked and drained.
- 1 - 2 tablespoons Avocado Oil
- ⅛ cup Artichoke Heart Chopped and drained. Approximately 1 canned artichoke heart.
- 1 ¼ cup Almond Flour
- 1 ½ teaspoons Baking Powder
- 1 teaspoon Dried Parsley
- ¾ teaspoon Dried Chives
- 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 For "with Dairy" Version. Use Whole Milk Ricotta
- ¼ cup Plant-Based Original Dairy-Free Spread For Dairy Free Version (a.k.a. vegan cream cheese substitute)
Instructions
- Roughly chop the fresh spinach. Then heat 1 - 2 tablespoons Avocado Oil in a large skillet over medium heat and sauté the spinach until it’s wilted.1 cup Spinach, 1 - 2 tablespoons Avocado Oil
- Chop 1/8 cup Artichoke Heart, combine it with the cooked spinach, place both in a couple layers of cheesecloth and strain out as much liquid as possible. You should have about ¼ cup total of the combined spinach and artichoke.1/8 cup Artichoke Heart
- In a large mixing bowl, combine 1 ¼ cup Almond Flour, 1 ½ teaspoons Baking Powder, 1 teaspoon Dried Parsley, ¾ teaspoon Dried Chives, 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 teaspoon Dried Parsley, ¾ teaspoon Dried Chives, ¾ teaspoon Kosher Salt, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon Ground Black Pepper, 1 ½ teaspoons Baking Powder
- 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
- Silicone Baking Mat or Parchment Paper
- Non-stick Cooking Spray
Your Own Recipe Notes
Nutrition
Nutrition Facts
Keto Spinach and Artichoke Scones
Amount per Serving
Calories
336
% Daily Value*
Fat
29
g
45
%
Saturated Fat
3
g
19
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
33
mg
11
%
Sodium
461
mg
20
%
Potassium
75
mg
2
%
Carbohydrates
13
g
4
%
Fiber
6
g
25
%
Sugar
2
g
2
%
Protein
13
g
26
%
Vitamin A
976
IU
20
%
Vitamin C
6
mg
7
%
Calcium
200
mg
20
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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