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Keto Raspberry Scones with Lemon Glaze
This is my favorite keto scones recipe with sweet raspberries, delicious vanilla flavor, and a drizzle of lemon glaze. Super flavorful, crisp on the outside yet still tender and moist in the center.
Prep Time
10
minutes
mins
Cook Time
22
minutes
mins
Total Time
32
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
American
Keyword:
keto desserts, keto scones
Servings:
8
servings
Calories:
270
kcal
Author:
Ioana Borcea from LowCarbSpark.com
Ingredients
1 ½
cup
almond flour
¼
cup
coconut flour
⅓
cup
sweetener
2
large
eggs
room temperature
½
cup
butter
room temperature
1
tsp
vanilla extract
¾
raspberries
1
tsp
baking powder
¼
tsp
xanthan gum
¼
tsp
salt
Keto Lemon Glaze
¼
cup
powdered sweetener
1-2
tbsp
fresh lemon juice
Instructions
Preheat the oven to 350°F/180°C and line a baking sheet with parchment paper.
In a medium bowl, combine dry ingredients: almond flour, coconut flour, baking powder, sweetener, xanthan gum, salt. Set aside.
Beat the eggs, softened butter, vanilla extract together for about 2 minutes using an electric mixer until bubbles form.
Combine the dry ingredients with the egg mixture. Using a spatula, incorporate the raspberries. Let the dough sit for a few minutes.
Using your hands, shape the dough into a circle about 1” thick and cut into 8 triangle shaped pieces.
Place the scones onto the baking sheet and bake for 22-25 minutes or until lightly golden. Let them cool down for a few minutes.
To make the glaze whisk all the ingredients together and drizzle over the warm baked scones right before serving.
Nutrition
Serving:
1
serving
|
Calories:
270
kcal
|
Carbohydrates:
7
g
|
Protein:
6
g
|
Fat:
26
g
|
Saturated Fat:
13
g
|
Trans Fat:
1
g
|
Cholesterol:
41
mg
|
Sodium:
99
mg
|
Potassium:
69
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
60
IU
|
Vitamin C:
1
mg
|
Calcium:
72
mg
|
Iron:
1
mg
|
Net Carbs:
3
g