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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.
Add in cubed butter, and cream cheese and pulse again until mixture is crumbly.
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.
The dough will be sticky. Pull out half and add to wax or parchment paper and make into a round shape.
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.
Repeat with the remaining dough.
Bake on 350 degrees for 20 minutes.
These are even better with a little sugar free raspberry preserves.