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Keto Raspberry Scones

When raspberries are in season during the Summer we make these great Keto Raspberry Scones.
Course Breakfast, brunch
Cuisine American
Keyword basic keto, breakfast, raspberry, scone
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 scones
Calories 227kcal
Author The Kellie Kitchen


  • 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.


Calories: 227kcal | Carbohydrates: 11g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 132mg | Potassium: 134mg | Fiber: 6g | Sugar: 2g | Vitamin A: 212IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 1mg