Ingredients:

  • 1 cup finely diced Jicama or Chayote Squash (approx. 150g)
  • 1 tablespoon Unsalted Butter (for filling)
  • 2 tablespoons Keto Granulated Sweetener
  • 1/2 teaspoon Ground Cinnamon
  • 1 tablespoon Water
  • 2 cups Superfine Almond Flour (220g)
  • 1/2 cup Coconut Flour (60g)
  • 1/4 cup Keto Granulated Sweetener (for dough)
  • 1 tablespoon Baking Powder
  • 1 teaspoon Xanthan Gum
  • 1/2 teaspoon Fine Sea Salt
  • 8 tablespoons Cold Unsalted Butter (1 stick), cubed
  • 1 Large Egg, cold
  • 1/2 cup Heavy Cream, cold
  • 1 teaspoon Vanilla Extract
  • 3 tablespoons Unsalted Butter (for caramel)
  • 1/4 cup Heavy Cream (for caramel)
  • 1/4 cup Allulose (or preferred liquid keto syrup)
  • Pinch Salt (for caramel)

Instructions:

  1. Sauté the Faux Apples: In a small saucepan, melt 1 tbsp of butter. Add the diced jicama/chayote, water, 2 tbsp sweetener, and cinnamon. Sauté over medium heat, stirring occasionally, until the squash is tender-crisp (about 8–10 minutes). Remove from heat and spread onto a small plate to cool completely.
  2. Make the Keto Caramel: In the same saucepan, combine the 3 tbsp butter, 1/4 cup heavy cream, Allulose, and salt. Bring to a simmer over medium heat, stirring constantly until the sauce thickens slightly (about 3–5 minutes). Remove from heat and allow to cool; it will thicken significantly upon cooling.
  3. Preheat and Prep: Preheat the oven to 180°C (350°F). Line a baking sheet with parchment.
  4. Combine Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, 1/4 cup sweetener, baking powder, xanthan gum, and salt.
  5. Cut in the Cold Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to quickly cut the butter into the mixture until it resembles coarse, pea-sized crumbs. Work quickly to prevent the butter from melting.
  6. Add Wet Ingredients: Whisk the cold egg, 1/2 cup cold heavy cream, and vanilla extract together in a separate small bowl. Pour the wet mixture into the dry mixture. Gently fold until just combined and a shaggy dough forms. Do not overmix.
  7. Fold in Filling: Gently fold in the cooled faux-apple pieces.
  8. Shape and Chill: Turn the dough out onto the prepared baking sheet. Pat the dough into a thick, 1.5-inch high disc (roughly 7–8 inches in diameter). Use a sharp knife or bench scraper to cut the disc into 8 uniform wedges. Separate the wedges slightly.
  9. Chill: Place the baking sheet into the refrigerator for 30 minutes. This prevents spreading and ensures a good rise.
  10. Bake: Whack the cold scones into the preheated oven for 18–20 minutes, or until the edges are golden brown and a skewer inserted into the centre comes out clean.
  11. Cool and Drizzle: Remove the scones from the oven and transfer them to a wire rack to cool slightly (about 10 minutes).
  12. Serve: Drizzle generously with the thickened Keto Caramel sauce just before serving.