These days I spend experimenting with low-carb bread recipes. So, that’s how these easy low-carb and I might add keto-friendly savory scones are born.

I dearly miss bread, so I had to come up with something to satisfy my bread cravings. When I just started with Keto, I was definitely doing a clean version, but two months into it I switched to more of a dirty keto diet.

Now, full 5 months into it, I am still doing intermittent fasting, and eating low carb but not as restricted. I must say that I do feel good!

So, I am planning to continue with this lifestyle because it helped me in so many ways. Not only that I lost weight, but my sleep improved, my mood, skin, hormones, etc. Also, got so much more energy. When I say that I feel good, I really do.

I tested so many low-carb bread recipes. Some were pretty successful like these Low Carb Savoury Scones, as well as Keto bread and mini keto bagels.

I am planning in the near future to play with the low carb tortillas because why not, right? All I need is a tortilla press and I am good to go. There is always something that I need. It is not even a joke.

Anyhow, I hope you guys like these scones. I am trying to add nutritional information under each recipe, BUT it will take some time since I am doing it manually. Well, there is no other way.

CLICK HERE FOR MORE BREAD RECIPES

Meantime, if you have any questions, please do ask. I am always here to answer. I am working really hard to correct things since the website transfer. It is going slowly, but I rather do it correctly than mess up anything.

Easy Low Carb Savoury Scones: 4.1 NET CARBS PER ONE SCONE

Yield: Makes 8 SCONES

Easy Low Carb Savoury Scones

Print

These days I spend experimenting with low carb bread recipes. So, that's how this easy low carb and I might add keto friendly savoury scones are born.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 200 grams of Almond Flour, Flour Bob's Red Mill, 2 cups
• 80 grams Flaxseeds Flour, Organic Flax Plus, approx. 3/4 cup
• 1/4 teaspoon Kosher Salt
• 1/4 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 2 Organic Whole Raw Eggs
• 4 ounces Cream Cheese
• 4 tablespoons Irish Butter Unsalted, Kerrygold

Instructions

1. Preheat oven to 375 F/190 C and line your baking pan with parchment paper or Silicone non-sticking baking mat.
2. Add salt, baking powder and baking soda to the almond flour and flaxseed meal, then mix it. 
3. Add all the other ingredients and mix until everything is well combined. If you are doing low carb, especially Keto measures your ingredients.
4. Oil or water your hands and make equal size dough patties, about 1/4 inch thick. Note that oiling or making your hands a bit wet will be easier to form these scones.
5. Bake the scones for about 20 minutes. Serve warm!

Notes

After they are cooled down you may place them in the airtight container with the fitted lid and keep in the fridge. You may also heat these scones or toast before eating.

I make 6 because higher calories support my diet, but it can be easily adjusted to 8.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 306Total Fat: 27.9gSaturated Fat: 8.4gTrans Fat: 0gCholesterol: 77mgSodium: 175mgCarbohydrates: 9.4gFiber: 5.3gSugar: 1gProtein: 9.9g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Cauliflower has always had a special place in my kitchen—whether it’s raw, pickled, or deep-fried, I’ve loved it in all forms. But when it came to cooked cauliflower, I had a bit of a challenge. My family wasn’t exactly on board… until I started roasting it.

That’s when everything changed.

These Oven Roasted Thai Cauliflower Steaks are bold, flavorful, and surprisingly addictive. What started as a simple experiment quickly turned into a family favorite.

Even my kids—who used to wrinkle their noses at cooked cauliflower—now devour an entire tray before I’ve even had a chance to grab one for myself.

Roasting cauliflower brings out its natural sweetness, and with the right seasonings, it becomes a whole new experience.

Think of it like potato chips—so many possibilities with different flavors! You can easily switch things up with BBQ, buffalo, or your favorite spice blends.

I’ve made a Malaysian-inspired roasted cauliflower in the past that became one of my kids’ favorite after-school snacks. But this Thai version? It’s quickly rising to the top of the list.

Here are some tips to be successful in roasting this tasty veg:

Don’t Skip the Drying Step

• After washing your cauliflower, make sure to dry it thoroughly with a clean kitchen towel or paper towels. Excess moisture can make your cauliflower soggy instead of crispy, especially when roasting.

Cut It Evenly

• Whether you’re making steaks or florets, try to cut your cauliflower into even-sized pieces. This ensures they cook evenly and you don’t end up with some burnt bits and some raw bites.

Season Boldly

• Cauliflower is like a sponge—it soaks up whatever you give it. Don’t be afraid to use bold flavors like garlic, curry, smoked paprika, Thai spices, or lemon zest. A drizzle of olive oil and a good pinch of salt and pepper go a long way too.

Whether you serve it as a side dish, snack, or light lunch, this recipe is super easy, packed with flavor, and guaranteed to win over even the toughest cauliflower critics.

If you give these tasty Oven Roasted Thai Cauliflower Steaks a try, I’d love to hear what you think! Drop a comment below or tag me on Instagram or Facebook @sandraseasycooking using the hashtag #sandraseasycooking.

Happy roasting!

Meatless Recipes You Might Enjoy:

Thai Hummus Pizza with Butternut Squash and Vegetarian Sausages

Air Fryer Ginger Turmeric Cauliflower over Yogurt

Cheesy Broccoli Frittata

Yield: 4 SERVINGS

Oven-Roasted Thai Cauliflower Steaks

Print

This is a fantastic side dish or a snack. It is super easy, flavorful and so delicious recipe.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 Large Cauliflower
• 1 tablespoon Oil
• Juice from 1/2 ripe lime
• Thai Seasoning:
• 1/4 teaspoon Grounded Sesame seeds
• 1/4 teaspoon Thai Chile Pepper
• 1/4 teaspoon Crushed Red Pepper
• 1/4 teaspoon Ginger powder
• 1/4 teaspoon Coriander powder
• 1/4 teaspoon Onion powder
• 1/4 teaspoon Garlic powder
• 1/4 teaspoon Cinnamon
• Pinch of nutmeg
• 1 whole lime zest
• 1/2 teaspoon Sea salt

Garnish:

• Sesame seeds

Instructions

1. Seasoning: Grind or crush toasted sesame seeds, before blending it with the rest of the ingredients. Keep it in the jar with a fitted lid if you do not use all of it. Make sure that all the steaks are completely seasoned with this on both sides. This is my own blend. You are welcome to use store both is you desire.
2. Preheat oven to 400F (200C).
3. Cut the green leaves off the cauliflower heads, then slice cauliflower into half through the stem. Starting at the cut side of each cauliflower half, make approximately 1/2-inch-thick slices.
4. You should end up with about 4 slices per head. If they start to fall apart at the very end, that’s ok, you can still roast smaller cauliflower florets, as you can see in my pictures. Also, you can serve them to the kids because they do look very appetizing when smaller.
5. Line a large baking pan preferably sheet pan with parchment paper. You can drizzle just a bit of oil so that parchment paper could stick or wouldn’t curl up.
6. Now, carefully transfer cauliflower slices to the baking pan and oil on both sides and squeeze lime right over each slice.
7. Sprinkle with Thai Seasoning on both sides and bake in the preheated oven for 25 minutes to up to 35 minutes, depending on your taste. Usually, I take mine out around 25 minutes. You do not want to burn them, however, I know that some people like more crunchy or charred than softer texture. Serve Immediately

Notes

Any leftover roasted cauliflower could be used for Cauliflower rice. It is perfect!

You can serve it with meat or as a meat replacement. Also, you can add stir-fry over it. It has so much flavor.

As a cauliflower lover, I like this dish even when it’s cold, but I would suggest to serve it hot because it tastes much better. You can prep it ahead and keep it in the fridge until ready to roast.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 158Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 333mgCarbohydrates: 20gFiber: 6gSugar: 12gProtein: 5g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest