METHOD

1. Preheat the oven to 175°C and line a baking tray with baking paper.
2. In a large bowl combine the almond meal, coconut flour, erythritol, baking powder and salt.
3. In a smaller bowl combine the yoghurt, coconut oil, egg and vanilla. Stir the wet ingredients into the dry until incorporated into a thick batter. gently stir in the sultanas.
4. Shape the batter into scones of your desired shape and place on the baking tray. 
5. Bake in the oven for 2o minutes. Check the scones after 15 minutes, if they are browning too much, place a piece of foil over the top and continue to bake.

Notes

• *May be erythritol or Lakanto.
• Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.