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 – get 20% off everything in the Lakanto store if you use coupon code SAFTC), 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!
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!
Ingredients
- 2 cups fine almond flour
- ⅓ cup Lakanto, or alternative low carb granular sweetener
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup coconut oil, melted
- 1 egg, beaten
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp lemon extract, optional
- 2 oz fresh raspberries
Instructions
- Preheat the oven to 350F.
- In a large bowl, combine the almond flour, sweetener, baking powder, and salt.
- In a separate bowl, mix together the melted coconut oil, lemon zest, vanilla, egg, and lemon extract (if using).
- 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 - 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 until golden brown - about 12-15 minutes. Let them cool completely on the pan – they firm up as they cool down.
Notes
3g net carbs per scone
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Nutrition Information
Yield 8 Serving Size 1 sconeAmount Per Serving Calories 238Total Fat 21gSaturated Fat 7gCholesterol 23mgSodium 112mgCarbohydrates 7gNet Carbohydrates 3gFiber 4gSugar 1gProtein 6g