Follow us 148.4k
What makes the ultimate soup accessory? These low-carb pizza scones! All the flavours of your favourite pepperoni pizza but in a buttery, crumbly scone. Are you reaching for the ingredients yet?!
Low-carb bread is great, but sometimes it’s not always easy to set aside the time to make it, these savoury low-carb pizza scones are a great alternative. They’re a delicious keto accompaniment to any low-carb soup.
They’re great on their own, with just a spread of grass-fed butter or some smashed avocado. I also love them as a side to a comforting bowl of healthy keto soup like our Soul Food Chicken Meatball Soup or Creamy Low-carb Vegetable Soup.
Hands-on Overall
Serving size 1 scone
Nutritional values (per 1 scone)
Net carbs2.6 grams
Protein9.7 grams
Fat21.4 grams
Calories242 kcal
Calories from carbs 4%, protein 16%, fat 80%
Total carbs4.9 gramsFiber2.3 gramsSugars1 gramsSaturated fat7.4 gramsSodium329 mg(14% RDA)Magnesium60 mg(15% RDA)Potassium218 mg(11% EMR)
Ingredients (makes 6 servings)
- 1 cup almond flour (100 g/ 3.5 oz)
- 1 tbsp flax meal (7 g/ 0.3 oz)
- 1 tsp gluten-free baking powder
- 1/4 tsp baking soda
- pinch of sea salt
- 1 large egg white
- 2 tbsp almond milk or water (30 ml), plus a little to brush the tops
- 3 tbsp butter or ghee, cut into chunks (43 g/ 1.5 oz)
- 1/4 cup shredded mozzarella cheese (28 g/ 1 oz)
- 1/2 cup Swiss cheese such as Gruyere (60 g/ 2.1 oz)
- 8 slices Pepperoni or chorizo slices, chopped (24 g/ 0.9 oz)
- 6 pieces sun-dried tomatoes (18 g/ 0.6 oz) or 2 tbsp Marinara Sauce (30 ml)
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
Instructions
- Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Add dry ingredients (almond flour, flax, salt, baking powder, baking soda and salt) to a food processor and pulse to blend. I like to do this because it mixes things evenly.
- Mix the egg and almond milk in small bowl and set aside.
- Rub the butter through the dry ingredients to form a crumb.
- Add the cheese, pepperoni, sun-dried tomatoes, herbs and the egg & almond milk mix and combine to form a dough. If sticky add a little more almond flour.
- Place on a greaseproof lined baking tray. Shape into a disk about 1 inch thick, smoothing the edges with your fingers so there’s no cracking. Place in fridge for 30 minutes to chill.
- Using a sharp knife, cut into 6 even triangles. Separate the triangles so there’s plenty of space between them. Brush the tops with a little almond milk.
- Bake on the middle shelf of the oven for 12 to 15 minutes until golden. Place on a wire rack to cool. Store in a fridge for 3 days or a freezer for 2 months.
Ingredients
- 1 cup almond flour (100 g/ 3.5 oz)
- 1 tbsp flax meal (7 g/ 0.3 oz)
- 1 tsp gluten-free baking powder
- 1/4 tsp baking soda
- pinch of sea salt
- 1 large egg white
- 2 tbsp almond milk or water (30 ml), plus a little to brush the tops
- 3 tbsp butter or ghee, cut into chunks (43 g/ 1.5 oz)
- 1/4 cup shredded mozzarella cheese (28 g/ 1 oz)
- 1/2 cup Swiss cheese such as Gruyere (60 g/ 2.1 oz)
- 8 slices Pepperoni or chorizo slices, chopped (24 g/ 0.9 oz)
- 6 pieces sun-dried tomatoes (18 g/ 0.6 oz) or 2 tbsp Marinara Sauce (30 ml)
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
Instructions
- Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Add dry ingredients (almond flour, flax, salt, baking powder, baking soda and salt) to a food processor and pulse to blend. I like to do this because it mixes things evenly.
- Mix the egg and almond milk in small bowl and set aside.
- Rub the butter through the dry ingredients to form a crumb.
- Add the cheese, pepperoni, sun-dried tomatoes, herbs and the egg & almond milk mix and combine to form a dough. If sticky add a little more almond flour.
- Place on a greaseproof lined baking tray. Shape into a disk about 1 inch thick, smoothing the edges with your fingers so there’s no cracking. Place in fridge for 30 minutes to chill.
- Using a sharp knife, cut into 6 even triangles. Separate the triangles so there’s plenty of space between them. Brush the tops with a little almond milk.
- Bake on the middle shelf of the oven for 12 to 15 minutes until golden. Place on a wire rack to cool. Store in a fridge for 3 days or a freezer for 2 months.
Nutrition (per serving, 1 scone)
Calories242kcal
Net Carbs2.6g
Carbohydrates4.9g
Protein9.7g
Fat21.4g
Saturated Fat7.4g
Fiber2.3g
Sugar1g
Sodium329mg
Magnesium60mg
Potassium218mg
Detailed nutritional breakdown (per 1 scone)
| Total per 1 scone |
| 2.6 g | 9.7 g | 21.4 g | 242 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.5 g | 3.6 g | 8.8 g | 98 kcal |
| Flax meal (flaxmeal), ground flaxseed |
| 0 g | 0.2 g | 0.5 g | 6 kcal |
| Baking powder, gluten-free |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg white, fresh |
| 0 g | 0.6 g | 0 g | 3 kcal |
| Almond milk natural (unsweetened) |
| 0 g | 0 g | 0.1 g | 1 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.8 g | 51 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 0.3 g | 1.1 g | 0.9 g | 14 kcal |
| Cheese, Swiss , Gruyère |
| 0 g | 3 g | 3.2 g | 41 kcal |
| Pepperoni, salami, pork or beef |
| 0 g | 0.9 g | 1.8 g | 20 kcal |
| Sun-dried tomatoes (in oil, drained) |
| 0.5 g | 0.2 g | 0.4 g | 6 kcal |
| Basil, dried |
| 0 g | 0 g | 0 g | 0 kcal |
| Oregano, dried |
| 0 g | 0 g | 0 g | 0 kcal |
Do you like this recipe? Share it with your friends!
