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.
Notes
We prefer to use Nature’s Hollow jams, though the sugar-free Smuckers and the Great Value brand from Wal-Mart are a fairly passable alternative in a pinch.
* Percent Daily Values are based on a 2000 calorie diet.
Amanda
My name is Amanda and I am from Syracuse Utah. I now live in Kansas where the military has brought my family. I am married with two kids. I love to spend most of my time in the kitchen or anything outdoors. My favorite food is steak and I love to bake! I like to innovate my favorite foods to make them keto friendly.