Try this almond flour Low Carb Raspberry Scones recipe for a tasty and healthy treat. These scones are perfect for a low-carb diet, combining the goodness of almond flour with fresh raspberries. The simple recipe uses easy-to-find ingredients and is quick to prepare.
Jump To:
- Why you'll love these low carb raspberry scones
- Ingredients needed for this recipe
- Steps by step instructions
- How to make low carb raspberry scones?
- Top Tip
- Can I use coconut flour instead of almond flour?
- Recipe variations
- Storage
- Frequently asked questions
- More low carb dessert recipes
- 📖 Recipe Card
- Beverage Recipes
Enjoy a delicious, guilt-free snack or breakfast with these delightful scones. Perfect for those looking for a low-carb, gluten-free option that doesn't compromise on flavor. You might also enjoy these low carb baked good recipes:
Why you'll love these low carb raspberry scones
- Low Carb and Diabetes-Friendly: Perfect for those watching their carb intake or managing diabetes, these scones are made with almond flour and sweetener, providing a delicious treat without spiking blood sugar levels.
- Gluten-Free: Made with almond flour instead of wheat flour, these scones are gluten-free, making them suitable for those with gluten sensitivities or celiac disease.
- Healthy: A nutritious alternative, rich in healthy fats, protein, and fiber, promoting satiety and supporting overall health.
- Delicious and Bursting with Raspberries: Fresh raspberries burst in every bite, adding a juicy sweetness and vibrant color to these scones.
- Easy to Make: With simple ingredients and straightforward instructions, these scones are quick and easy to prepare, allowing you to enjoy a homemade treat without spending hours in the kitchen.
Ingredients needed for this recipe
- Almond flour
- Powdered sweetener
- Baking powder
- Salt
- Unsalted butter
- Heavy whipping cream
- Eggs
- Fresh raspberries
- Vanilla extract
Why They Work in This Recipe:
- Almond flour and sweetener keep the scones low-carb and diabetes-friendly.
- Baking powder helps the scones rise, resulting in a light and fluffy texture.
- Butter and heavy cream add richness and moisture to the scones.
- Raspberries provide natural sweetness and a pop of fruity flavor, complementing the almond flour base.
See the printable recipe card at the bottom of this post for a complete list of ingredients and measurements.
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Steps by step instructions
How to make low carb raspberry scones?
- STEP 1: Preheat oven to 325°F (163°C) and Mix Dry Ingredients: In a large bowl, whisk together the almond flour, powdered sweetener, baking powder, and salt.
- STEP 2: Add Wet Ingredients: Add the unsalted butter, heavy whipping cream, large egg, and vanilla extract to the dry ingredients. Mix with a rubber spatula until well combined.
- Step 1: Preheat oven and mix dry ingredients.
- Step 2: Add wet ingredients
- STEP 3: Fold in Raspberries: Gently fold in the fresh raspberries until evenly distributed throughout the dough.
- STEP 4: Shape and Bake: Spread out the scone batter onto a parchment-lined baking sheet, shaping it into a square or circle about ¼ inch thick. Score the dough into triangle shapes for scones. Bake in the preheated oven for 35-40 minutes or until the scones are golden brown.
- Step 3: Fold in raspberries.
- Step 4: Shape and bake.
- STEP 5: Make Raspberry Icing: While the scones are baking, prepare the raspberry icing. In a bowl, combine the icing ingredients and mash the raspberries. Add a little heavy whipping cream and whisk until the desired consistency is reached.
- STEP 6: Cool and Serve: Remove the scones from the oven and allow them to slightly cool. Cut along the scored lines to shape them into individual scones. Once cooled, top the scones with the raspberry icing if desired or using the icing as a dip.
- Allow the icing to set and store in the fridge for at least 1 hour before serving.
Enjoy your low-carb raspberry scones!
- Step 5: Make raspberry icing.
- Step 6: Assemble and serve!
Top Tip
For best results, gently fold the raspberries into the scone dough to avoid crushing them and maintain their integrity throughout baking.
Can I use coconut flour instead of almond flour?
To use coconut flour instead of almond flour, you will need to make some modifications and decrease the amount of coconut flour and increase the amount of liquid.
The best rule of thumb is to replace every 1 cup of almond flour with a ¼ cup of coconut flour. Then, increase the amount of liquid by using one additional egg for every ¼ cup of coconut flour called for in the recipe.
Recipe variations
Enjoy some variations of this recipe to give these low carb raspberry scones a little twist.
- Nutty Twist: Add chopped nuts like almonds or pecans for added crunch and flavor.
- Citrus Zest: Incorporate lemon or orange zest for a refreshing citrusy flavor.
- Chocolate Indulgence: Substitute some of the raspberries with sugar-free chocolate chips for a decadent twist.
Storage
- Store the scones in an airtight container at room temperature for up to 2 days.
- For longer storage, freeze the scones in a freezer-safe bag or container for up to 1 month. Thaw at room temperature or reheat in the oven before serving.
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Frequently asked questions
Yes, you can use frozen raspberries, but be sure to thaw and drain them before adding to the scone dough to prevent excess moisture.
Almond flour is essential for this recipe to keep it low-carb and gluten-free. However, you can experiment with other nut flours like coconut flour or hazelnut flour for a different flavor profile. Adjust the liquid ingredients accordingly as different flours absorb moisture differently.
REVIEW: Have you tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating below.
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📖 Recipe Card
Low Carb Raspberry Scones
Recipe Video
Ingredients
Dry Ingredients
- 2 cups almond flour
- ½ cup powdered sweetener sugar substitute
- 1 tablespoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¼ cup unsalted butter melted
- ¼ cup heavy whipping cream 35%
- 1 large egg
- ½ cup fresh raspberries
Raspberry Icing (optional)
- 2 cups powdered sweetener sugar substitute
- ¼ cup mashed raspberries
- 1 tablespoon unsalted butter softened
- 1-2 tablespoon heavy whipping cream 35%
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat Oven: Preheat oven to 325°F (163°C).
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, powdered sweetener, baking powder, and salt.2 cups almond flour, ½ cup powdered sweetener sugar substitute, 1 tablespoon baking powder, ¼ teaspoon salt
- Add Wet Ingredients except raspberries: Mix in unsalted butter, heavy whipping cream, large egg, and vanilla extract until combined.¼ cup unsalted butter melted, ¼ cup heavy whipping cream 35%, 1 large egg
- Fold in Raspberries: Gently fold in fresh raspberries until evenly distributed.½ cup fresh raspberries
- Shape and Bake: Spread dough onto a parchment-lined baking sheet, shaping into a ¼-inch thick square or circle. Score into triangle shapes. Bake for 35-40 minutes until golden brown.
- Make Raspberry Icing: In a bowl, mash raspberries with icing ingredients. Add heavy whipping cream gradually, whisking until desired consistency.2 cups powdered sweetener sugar substitute, ¼ cup mashed raspberries, 1 tablespoon unsalted butter softened, 1-2 tablespoon heavy whipping cream 35%, 1 teaspoon vanilla extract, ⅛ teaspoon salt
- Cool and Ice: Allow scones to cool slightly, then cut along scored lines. Top with raspberry icing if desired.
Notes
- Blueberries: These small, sweet berries offer a burst of flavor and pair well with almond-based baked goods.
- Strawberries: Sliced strawberries can add a juicy sweetness and vibrant color to your scones.
- Blackberries: With their rich, tart flavor, blackberries can add depth and complexity to your scones.
More Information
This recipe card provides the basic details to make this recipe. For more information, tips and variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
Nutritional Information
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
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Swathi says
Low carb raspberry scones looks delicious perfect dessert idea, my kids love it.