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Low carb rosemary parmesan scones
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Low carb rosemary parmesan scones

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Scones of different flavors are really fun to experiment with. We thought about the need for a savory bread item to go along with a dinner of soup and salad as we were creating this recipe. It's true: you can have your keto and your bread, too.

Lakanto Pancake and All-Purpose Baking Mix makes a great scone. This recipe for Low-Carb Rosemary Parmesan Scones is sure to delight the avid keto baker as well as your family or guests who still live the bread-driven life. Place them in a basket as a table bread, slice them open and use for a rustic sandwich bread, or drizzle with local honey and serve with tea for a balanced afternoon delight...

Ingredients for Low-carb Rosemary Parmesan Scones

  • 2 cups Lakanto Pancake & Baking Mix
  • 3 tsp dried rosemary, chopped
  • ¾ tsp garlic powder
  • ¼ tsp salt
  • ½ cup butter, cold
  • 1 egg
  • ¼ cup parmesan cheese, shredded
  • ½ cup heavy cream or milk

Instructions for making Low-carb Rosemary Parmesan Scones

  1. Preheat oven to 400°F.   Line a cookie sheet with parchment paper and set aside.  
  2. In a medium bowl, stir together the baking mix, rosemary, garlic powder, and salt.  
  3. Cut the cold butter into small cubes to make mixing easier.  Using a pastry cutter, or the back of a fork, cut the butter into the dry ingredients.  Mix in until the butter resembles pea sized crumbs.  
  4. Add the egg, heavy cream, and Parmesan.  Mix together until just combined.  
  5. Form dough into an 8-inch circle on the cookie sheet.  Cut into 8 wedges, and slightly separate each wedge.  
  6. Bake 10-12 minutes or until golden brown.  Drizzle with melted butter and extra chopped rosemary if desired.

Nutritional Info for Low-carb Rosemary Parmesan Scones

Serving size: 1 scone/biscuit

Calories: 237.2
Total Carbs: 16.01g
Net Carbs: 1.56g
Fiber: 9.2g
Sugar Alcohols: 5.25g
Protein: 8.1g
Fat: 21.8g

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