Keto Raspberry and Lemon Scones

These raspberry and lemon scones are so easy to make! A low carb, sugar free, gluten free, and dairy free recipe!

I made these for my neighbor who's vegan and she loved them - and really appreciated that they were also sugar free. I adapted my low carb scones with cranberry and orange to make this raspberry and lemon version - and the only change I needed to make so that they would be vegan was to replace the melted butter with melted coconut oil!

These scones can be enjoyed for breakfast or whenever you fancy a sweet snack!

How to Make Keto Raspberry and Lemon Scones

In a large bowl, combine almond flour, low carb granular sweetener (I used Lakanto), baking powder and salt.

In a separate bowl, mix together some melted coconut oil, lemon zest, vanilla and egg (I used my Microplane zester for the lemon). I also added some lemon extract but this is totally optional.

Stir the egg mixture into the dry ingredients until a dough forms - it should be dense and pliable, but not crumbly. If it's too dry, add more melted coconut oil.

Finally, carefully work some fresh raspberries into the dough. Some will stay whole and some will get smushed - it can get a little messy - but it really doesn't matter! Place the dough onto a baking pan lined with a silicone mat. Flatten into a disc shape about 1″ thick and 6″ in diameter.

Cut into 8 wedges and move the pieces about 1″ apart.

Bake in a preheated oven until golden brown - about 12-15 minutes.  Let them cool completely on the pan - they firm up as they cool down.

Garnish with a little extra lemon zest, if you like!

📖 Recipe

StepAwayFromTheCarbs.com

Keto Raspberry and Lemon Scones

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These raspberry and lemon scones are so easy to make! A low carb, sugar free, gluten free, and dairy free recipe!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Makes: 8 scones

Net Carbs: 3

Calories: 238

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 2 cups fine almond flour
• ⅓ cup Lakanto or alternative low carb granular sweetener
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup coconut oil melted
• 1 egg beaten
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract optional
• 2 oz fresh raspberries

Equipment

• Microplane 40020 Classic Zester/Grater, Black
• Lemon Extract 4 oz., 4 Ounce
• AmazonBasics Silicone Baking Mat Sheet, Set of 2

Step-by-Step Instructions

 

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1. Preheat the oven to 350F.
2. In a large bowl, combine the almond flour, sweetener, baking powder, and salt.
3. In a separate bowl, mix together the melted coconut oil, lemon zest, vanilla, egg, and lemon extract (if using).
4. Stir the egg mixture into the dry ingredients until a dough forms - it should be dense and pliable, but not crumbly. If it's too dry, add more melted coconut oil.
5. Finally, carefully work some fresh raspberries into the dough. Some will stay whole and some will get smushed - but it really doesn't matter!
6. Place the dough onto a baking pan lined with a silicone mat. Flatten into a disc shape about 1″ thick and 6″ in diameter. Cut into 8 wedges and move the pieces about 1″ apart.
7. Bake until golden brown - about 12-15 minutes.  Let them cool completely on the pan – they firm up as they cool down.

Nutrition

Serving: 1sconeCalories: 238kcalCarbohydrates: 7gProtein: 6gFat: 21gSaturated Fat: 7gCholesterol: 23mgSodium: 112mgFiber: 4gSugar: 1gNet Carbs: 3g

Notes

3g net carbs per scone

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.