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Step 1
In a food processor, add Keto Chow, coconut flour, erythritol (I used 1/4 cup of sweetener because I don’t like things super sweet; if you do, add 1/2 cup!!), and baking powder and pulse to combine.
Step 2
Add in cubed butter, and cream cheese and pulse again until mixture is crumbly.
Step 3
Beat together eggs and sour cream with a fork or whisk and add to flour mixture. Pulse until it all comes together, but not too long.
Step 4
The dough will be sticky. Pull out half and add to wax or parchment paper and make into a round shape.
Step 5
Put another paper on top and press until 1 inch thick. Use cutter and make the scones and add to sheet pan with parchment paper.
Step 6
Repeat with the remaining dough.
Step 7
Bake on 350 degrees for 20 minutes.
Step 8
These are even better with a little sugar free raspberry preserves.