Keto Raspberry Almond Scones

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

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt until well combined.
3. 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.
4. Stir in the heavy cream and vanilla extract until the dough just comes together. Be careful not to overmix.
5. Gently fold in the fresh raspberries and sliced almonds, taking care not to crush the raspberries.
6. Transfer the dough onto the prepared baking sheet and shape it into a circle about 1-inch thick.
7. Using a sharp knife, cut the dough into 8 equal wedges, but do not separate them. This will help them bake evenly.
8. Bake for 18-20 minutes, or until the scones are golden brown and cooked through. Keep an eye on them to avoid overbaking.
9. Allow the scones to cool slightly on the baking sheet before serving. Enjoy them warm for the best texture!