Say goodbye to turning on the oven for a quick treat! These Instant Pot Strawberry Scones are a game-changer. In just 20 minutes, you can have warm, tender, and perfectly moist scones bursting with fresh strawberry flavor. Made with almond flour and naturally sweetened, they’re a guilt-free indulgence perfect for a keto or low-carb lifestyle. Let’s get baking… or rather, steaming!
Ingredients
• 1 cup / 150g fresh strawberries, chopped
• 1 cup / 96g almond flour
• 2 large eggs
• ½ cup / 128g almond butter, melted
• 1 tsp powdered stevia, or to taste
• ½ tsp salt
• 2 tsp baking powder
• 1 tsp sugar-free cherry extract
Instructions
1. Directions
2. In a large mixing bowl, whisk together the almond flour, powdered stevia, salt, and baking powder until well combined.
3. Add the eggs, melted almond butter, and cherry extract to the dry . Using a mixer with a paddle attachment or a spatula, beat until the batter is well incorporated.
4. Gently fold in the chopped strawberries with a spatula, being careful not to overmix.
5. On a piece of parchment paper, form the dough into a round disc and cut it into 6 triangular-shaped scones. Place the entire parchment paper with the scones into a round baking pan that fits inside your Instant Pot.
6. Pour 2 cups of water into the Instant Pot’s stainless steel insert and place a trivet inside.
7. Carefully lower the baking pan onto the trivet. Secure the lid, set the steam release handle to the “Sealing” position, and press the “Manual” or “Pressure Cook” button. Set the timer for 10 minutes.
8. When the cooking time is complete, perform a quick pressure release by carefully turning the valve to the “Venting” position.
9. Once the pin drops, open the lid and carefully lift the pan out. Transfer the scones to a wire rack to cool to room temperature before serving. Enjoy!
Nutritional Information
• Per Serving: Calories 69 | Total Fats 4.7g | Net Carbs: 2.8g | Protein 3.5g | Fiber: 1.2g
Pro Tips
• For a cleaner cut and less color bleeding, use frozen, chopped strawberries directly in the batter.
• To prevent a gummy texture, be careful not to overmix the batter once the wet and dry are combined.
• For an extra touch of sweetness, drizzle the cooled scones with a simple glaze made from powdered erythritol and a splash of lemon juice or almond milk.
• Feel free to swap the cherry extract with vanilla or almond extract for a different flavor profile.
FAQ
Q: Can I use a different flour instead of almond flour
A: This recipe is specifically developed for almond flour to keep it keto-friendly and gluten-free. Substituting other flours like coconut or all-purpose flour would significantly alter the texture, moisture, and cooking time, and is not recommended.
Q: Can I bake these scones in the oven
A: This recipe is optimized for the moist, steaming environment of the Instant Pot, which creates a uniquely tender scone. Baking them in a conventional oven would result in a much drier, more traditional scone and would require different timing and temperature.
Q: Can I use frozen strawberries for this recipe
A: Yes, using frozen, chopped strawberries is a great idea. As mentioned in the pro tips, it can lead to a cleaner cut and prevent the strawberry color from bleeding into the scone batter.
Q: How do I store these Instant Pot scones
A: Store any leftover scones in an airtight container in the refrigerator for up to 4 days. The moist texture from steaming and the fresh fruit means they are best kept chilled.
