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Keto Raspberry Almond Scones
Delight in these Keto Raspberry Almond Scones, where the nutty richness of almond flour meets the bright tartness of fresh raspberries in a buttery, crumbly treat. Perfectly keto-friendly and gluten-free, this version elevates a classic British tea-time favorite for the modern health-conscious palate. Picture yourself savoring a warm scone, bursting with juicy raspberries and topped with crunchy sliced almonds, making every bite a heavenly experience. Scones have their origins in Scotland, evolving over centuries into the beloved delicacies we enjoy today. These scones not only satisfy your cravings but also align with your dietary goals, making them an ideal breakfast or snack option.
Ingredients
- Almond flour
- 2 cups
- Erythritol (or preferred keto sweetener)
- 1/3 cup
- Baking powder
- 2 teaspoons
- Salt
- 1/4 teaspoon
- Unsalted butter
- 1/2 cup, cold and cubed
- Heavy cream
- 1/2 cup
- Vanilla extract
- 1 teaspoon
- Fresh raspberries
- 1 cup
- Sliced almonds
- 1/4 cup, for topping
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt until well combined.
- Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs, ensuring there are no large chunks of butter.
- Stir in the heavy cream and vanilla extract until the dough just comes together. Be careful not to overmix.
- Gently fold in the fresh raspberries and sliced almonds, taking care not to crush the raspberries.
- Transfer the dough onto the prepared baking sheet and shape it into a circle about 1-inch thick.
- Using a sharp knife, cut the dough into 8 equal wedges, but do not separate them. This will help them bake evenly.
- Bake for 18-20 minutes, or until the scones are golden brown and cooked through. Keep an eye on them to avoid overbaking.
- Allow the scones to cool slightly on the baking sheet before serving. Enjoy them warm for the best texture!
Tips
- For an extra touch of flavor, consider adding a teaspoon of almond extract alongside the vanilla extract.
- You can substitute the raspberries with blueberries or chopped strawberries for a different fruity twist.
- Serve with a dollop of unsweetened whipped cream or a drizzle of sugar-free glaze for added indulgence.
Dietary Information
Servings: 8 Dish Type: Breakfast / Snack Prep Time: 15 minutes Cook Time: 20 minutes Calories: 180 Fat: 15g Carbs: 6g Protein: 6g Sodium: 150mg Sugar: 1g
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