Keto Raspberry Scones
When raspberries are in season during the Summer we make these great Keto Raspberry Scones.
Servings 8 scones
- 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