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Keto Raspberry Scones

The raspberries mixed in the scones and the lemony glaze go perfectly together. Thes scones are perfect for breakfast or snack. Along with a cup o coffee, these scones will make your day no matter what time it is!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 8 servings

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.