Keto Raspberry Scones
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Keto Raspberry Scones are a staple recipe in berry season. We live in a space where we can pretty much get ANY food ANY time of the year. And what a blessing/bonus that is for all of us.
However, when berry season hits you can tell the difference in quality and taste. So, when berries are in season this is the recipe I make first.
Non-Egg Keto Breakfast
A VERY common question in the keto diet world is a substitution for eggs in a morning meal. I’m guessing that eggs for breakfast was a marketing ploy or that they just seem easier to make in the morning.
I have always eaten whatever I felt like in the morning. Leftovers from dinner the night before or a keto version of some old carby favorite or, yes, eggs.
These Keto Raspberry Scones are a recipe is just another option for breakfast along your keto/low carb journey.
All the typical keto friendly and scone ingredients with the exception of the oat fiber. More on that below…
Oat fiber is NOT oat flour. I get it on amazon and use a little bit in each of my keto baking recipes.
In keto baking you need something to dry the dough out a bit. I tend to favor OAT FIBER. You can substitute coconut flour or psyllium husk for the oat fiber in these Keto Raspberry Scones.
Fresh or Frozen
In the recipe pictures I used fresh firm raspberries. When the berries are fresh and firm they hold up to the dough well. Frozen berries might be a tough one in this recipe. When thawed, frozen berries become soupy.
When you add FROZEN frozen berries to the dough they will hold up to the dough. However, once baked the berries might make the scone too wet.
I know that fresh berries are not always easy to come by year round. You can learn how to grow your own or just wait for them to come into season and head to a farmers market.
So, you will have to decide what will for you. For my liking of these Keto Raspberry scones I highly recommend fresh firm berries.
Forming The Dough
On a parchment lined baking sheet place your ball or mound of dough for the Keto Raspberry Scones. Using your hands and palms, alternate forming a round shape and pressing the ball down to form a medium sized disk.
The disk should be about 8-10″ wide and about 1′ high. Form the disk before baking by pressing down and around the edges.
Next, using a large sharp knife, slice the disk into 8 equally wedges. While keeping the scone in a circle shape you will also (using the knife), slightly slide or move the wedges 1/8th of an inch apart. This aids in baking each scone equally well.
Every oven is a little different. However, this recipe is pretty forgiving on bake time. I set my oven to 350* and bake fo2 25-30 minutes.
Check your scones at 25 minutes by gently pressing a center corner to check for doneness. You may need to go another few minutes (up to 30 minutes total bake time).
Cool the Keto Raspberry Scones completely. Wrap in an airtight container and store in fridge for about a week or in the freezer for 1-2 weeks.
21 day Keto & Fasting Jump Start Program
If you’re new to low carb and fasting and need someone like me to hold you accountable I have a one on one program. The Kellie Kitchen Accountability Coaching Program…for details click here.
I’ll teach you how to eat delicious food and still lose weight, look great and feel AMAZING.
However, if you’re a “Do It Yourself” kind of person I have created a workbook to take you through the 21 day Jump Start Journey.
You can find the work book here…
- 2 cups almond flour
- 2 tbsp oat fiber
- 1/3 cup low carb sweetener
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp lemon zest
- 1 egg
- 1 tsp vanilla
- 1/4 cup butter melted
- 1 tsp low carb sweetener optional
- 1 cup raspberries
- Preheat the oven to 350°. Line a baking sheet with parchment paper.
- In a large bowl sift together all of the dry ingredients. Almond flour, oat fiber, baking powder, low-carb sweetener, and salt. Then add in the lemon zest egg vanilla and melted butter.
- Mixed together all of those ingredients until you form a dough. Gently fold the raspberries into the dough.
- Line a baking sheet with parchment paper. Form a large disk of the raspberry dough onto the middle of the parchment paper. Disk should be about 8-10 inches wide.
- Using a large knife slice the disk into eight wedges. Using the knife slightly separate each of the wedges to form a slight separation for baking.
- Optional: Sprinkle the top of the scone wedges with the extra teaspoon of low carb sweetener.
- Bake at 350* for 25-30 minutes.
MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.