These scones are more like cake than a scone, but that’s OK. I’ll take it because they are so delicious. I use fresh raspberries in this recipe and a fresh lemony glaze drizzled over the top. Make a day ahead to enjoy for breakfast or serve warm out of the oven for an afternoon snack.
Ingredients
4 Tbsp. butter, melted
1/2 cup granulated Swerve
1/2 tsp. lemon extract
1 tsp. vanilla
3 eggs
1/4 cup sour cream
1/2 cup almond flour
1/2 cup coconut flour
1-1/2 tsp. baking powder
1/4 tsp. sea salt
1/4 tsp. xanthum gum
1 cup fresh raspberries
1/2 cup powdered monk fruit sweetener
2 Tbsp. lemon juice
1-2 Tbsp. whipping cream
1/2 tsp. lemon extract
Instructions
Spray cooking spray in a round cake pan. Set aside. Preheat the oven to 375 degrees. In the microwave, melt 4 tablespoons of butter.
In the bowl of a mixer, combine the Swerve, melted butter, lemon extract, vanilla extract and eggs. Mix well. Add the sour cream and mix until combined.
Add the almond flour, coconut flour, baking powder, xanthum gum and sea salt. Mix well until smooth.
Fold in fresh raspberries.
Spread the batter in the cake pan. Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely before glazing.
To make the glaze, combine the powdered monk fruit sweetener, lemon juice, heavy cream and lemon extract. Drizzle over the cooled scones.
This is my new favorite! You can use any kind of fruit you like to turn it into something new and different. I see blueberry scones, blackberry scones and strawberry scones in my future!
Keto Raspberry Scones
Equipment
- 1 measuring cup
- Measuring spoons
- 1 microwave-safe bowl
- 1 round cake pan
- 1 electric mixer and bowl
- 1 rubber spatula
- 1 toothpick
- 1 Small bowl
- 1 medium spoon
- Cooking Spray
Ingredients
- 4 Tbsp. butter, melted
- 1/2 cup granulated Swerve
- 1/2 tsp. lemon extract
- 1 tsp. vanilla
- 3 eggs
- 1/4 cup sour cream
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1-1/2 tsp. baking powder
- 1/4 tsp. sea salt
- 1/4 tsp. xanthum gum
- 1 cup fresh raspberries
- 1/2 cup powdered monk fruit sweetener
- 2 Tbsp. lemon juice
- 1-2 Tbsp. whipping cream
- 1/2 tsp. lemon extract
Instructions
- Spray cooking spray in a round cake pan. Set aside.
- Preheat the oven to 375 degrees.
- In the microwave, melt 4 tablespoons of butter.
- In the bowl of a mixer, combine the Swerve, melted butter, lemon extract, vanilla extract and eggs. Mix well.
- Add the sour cream and mix until combined.
- Add the almond flour, coconut flour, baking powder, xanthum gum and sea salt. Mix well until smooth.
- Fold in the fresh raspberries.
- Spread the batter in the cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely before glazing.
- To make the glaze, combine the powdered monk fruit sweetener, lemon juice, heavy cream and lemon extract. Drizzle over the cooled scones.
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