Use some dried fruit or fresh berries and Carbquick to make these delicious low carb scuffins-a cross between a low carb scone and low carb muffin that are sure to satisfy your sweet craving. These scuffins are light, moist, and tasty.
I love fruitcake. I mean, I LOVE fruitcake. TBH though, I love all cake, and that's part of my problem. While I have several low carb cake recipes, I was really craving a fruit cake. Now let me say this: these do not taste like fruit cake. These scuffins just taste good.
One day I will make a proper low carb fruitcake, but for today, this is what we have, these Low Carb Scuffins. But in my desire to create a low carb fruitcake, I stumbled into this recipe as my son and I were playing about in the kitchen.
I created it, and he baked them, with a little help from me, and the result of this joint effort was a nice little cross between scones and muffins - scuffins!
What are Scuffins?
They're too moist to be scones and not wet and sugary enough to be muffins. Hence, scuffins. They taste like sweet American biscuits–with fruit in them. I would slather lots of butter on them and enjoy them that way while hot.
The next day, we toasted them and they were fantastic that way as well. It's kinda hard to go wrong with these low carb scones or scuffins if you ask me.
How do you make Low Carb Scuffins?
- Soak one cup of dried mixed fruit (very little to no sugar added) in 2 cups of hot water for 30 minutes. Drain the water and add fresh hot water and cover for another 30 minutes. You are doing this to get rid of any sugar added to the fruit, and also to rehydrate the dried fruit.
- Using a strainer, allow the fruit to drain for 15 minutes.
- If using fresh fruit, skip this step.
- Preheat oven to 375F
- While the fruit drains and the oven preheats use a pastry cutter to cut butter into the Carbquik.
- In a separate bowl, mix egg, 1/2 cup heavy cream, almond essence and sugar substitute.
- Add to dry mixture, and mix until well blended.
- Fold in rehydrated mixed fruit or fresh berries. Form into 12 balls and place on a greased cookie sheet. Push down to flatten slightly and neaten edges.
- Bake at 375 for 15-20 minutes until the tops are browned and a toothpick inserted inside is clean.
How are these Low Carb Scuffins?
You will need to get CarbQuick flour to make these with. I do not know of a substitute for that. If you do, please let me know. It's an easy way to make these low carb without buying separate flours.
I also don't know, nutritionally, how to account for the fact that the initial wash, soak, and drain steps get rid of all the added sugar from the fruit. The recipe may have fewer carbs than I state on the nutrition label below.
What fruits are good to use?
When choosing the fruits you will make these Low Carb Scuffins out of, you will need to keep some things in mind.
- Different fruits have different carb counts. If you're unsure as to which fruits are low-carb or Keto friendly, you can check out my post on the best Low Carb Fruits and Vegetables HERE.
- Dried fruits can be loaded with added sugars. Try and find dried fruits that have no added sugar to make these low-carb.
Want to try some more Low Carb baking?
- Keto Lemon Poppyseed Muffins - these muffins are so light and fluffy and FULL of flavor!
- Sour Cream Blueberry Muffins - these low carb bluberry muffins are moist and delicous!
- Keto Blueberry Cakelets - these little bites of blueberry cake are the perfect low carb snack or breakfast on the go!
Don't forget to check out my Keto Desserts Cookbook!
Featuring recipes for many classic, high-carb favorites that have been reworked to be “fat bombs,” which help keep your macros in balance, as well as prevent you from craving all the things you usually can't eat when you're trying to lose weight.
Many of the more than 100 recipes require no more than 10 to 15 minutes of prep time, and they taste as delicious and indulgent as they sound–how about Chocolate Peanut Butter Pops, Mocha Cheesecake, or Almond Butter Bombs?
Whatever flavors you choose to use for these Low Carb Scuffins, I'm sure you're going to love how they turn out! The CarbQuick makes them easy and the fruit adds just the right amount of sweet!
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Ingredients
Mixed Fruit
- 3/4 cup (150 g) Dried Fruit, soaked for an hour OR
- 1 cup Fresh Mixed Berries, can be subbed for dried fruit
Other Ingredients
- 2 cups (240 g) Carbquick baking mix, baking mix
- 1/4 cup (56.75 g) Butter
- 1/2 cup (119 g) Heavy Whipping Cream
- 1 (1 ) Eggs
- 1/3 cup (0.33 g) Truvia, or other sweetener
- 1 teaspoon (1 teaspoon) Almond Extract
Instructions
- Soak one cup of mixed fruit (very little to no sugar added) in 2 cups of hot water for 30 minutes. Drain the water and add fresh hot water and cover for another 30 minutes. You are doing this to get rid of any sugar added to the fruit, and also to rehydrate the dried fruit.
- Using a strainer, allow the fruit to drain for 15 minutes.
- If using fresh fruit, skip this step.
- Preheat oven to 375F
- While the fruit drains and the oven preheats use a pastry cutter to cut butter into the Carbquik.
- In a separate bowl, mix egg, 1/2 cup heavy cream, almond essence and sugar substitute.
- Add to dry mixture, and mix until well blended.
- Fold in rehydrated mixed fruit or fresh berries. Form into 12 balls and place on a greased cookie sheet. Push down to flatten slightly and neaten edges.
- Bake at 375 for 15-20 minutes until the tops are browned and a toothpick inserted inside is clean.
- I do not know how to account for the sugar being washed out of the fruit so this recipe may have fewer carbs than indicated if you follow the wash and drain steps I ask for.
- If you use fresh berries, please recalculate macros.
- I also do not know of a substitute for Carbquik
- Almond milk can be subbed for HWC
- I do not know how they will turn out without the egg
Stephanie
These are so delicious! I have made them several times. They make a great breakfast, snack, or dessert!
Lisa
Love, Love these! I make them every week or so.
Chelsea sexton
Are they similar to rock cakes.
URVASHI PITRE
I think they might be, just a little more crumbly I think
Kitty gianelli
I replaced the heavy cream with canned Thai Kitchen coconut milk and they are delicious