Keto Raspberry Almond Scones

Who knew that Keto Raspberry Almond Scones would become one of my new blog favourites.

These scones turned out amazing. A soft pillowy almond dough is studded with tangy raspberry pieces then topped with a delicious almond glaze and almond slivers.

I could seriously eat the glaze alone by the spoonful.

When making this Keto Raspberry Almond Scone recipe I tried out a new combination of coconut and almond flour. Usually I'm a fan of more almond flour than coconut flour in baked goods but in this recipe the flour amounts are almost equal and I absolutely love how the dough turned out.

Important Note Before Baking These Keto Raspberry Almond Scones

I WILL say that adding fresh raspberries to this recipe is a bit of a pain in the butt.

YES. They look beautiful and taste great. BUT it's tough to get your dough shaped without squishing all the little raspberries, causing moisture to be spread throughout the dough, thus increasing the baking time and making the scones very soft. Don't get me wrong, if you want to add fresh raspberries, by all means, go for it! Mine still turned out amazing when using fresh raspberries! But they were more the texture of a nice muffin than scones. So if you don't mind this then go ahead and use fresh raspberries!

But to save you the hassle I went through, I recommend making this recipe with no sugar added raspberry jam and just a few fresh raspberries.

Trust me. They will be just as good but wayyy easier to handle! LOL.

Whichever you choose, I've listed added tips and instructions for both versions below.

Tips When Baking Keto Raspberry Almond Scones

PLEASE READ MY IMPORTANT TIP ABOVE BEFORE READING THE REST OF THESE TIPS
If using fresh raspberries, you will notice your dough is a bit tough to form into a circle without making a raspberry mess. Don't worry about squishing the raspberries, just do your best to form a circle that's about 1.5 inches tall, if the dough seems to be coming apart slightly, just gently push it back together. You can also refrigerate the scones before slicing and baking to make it a bit easier. Note that most cracks will disappear and the scones will hold together once baked.
For the glaze, I recommend using a combination of heavy cream and milk OR 18% cream. This is because 35% cream (aka heavy cream) on it's own tends to seize up a bit wth powdered erythritol creating a frosting more-so than a glaze. Adding the little bit of milk or 18% cream helps loosen it back up while maintaining the rich flavour that heavy whipping cream provides.
Watch the baking time for your scones. My oven bakes slower than the average oven so I recommend baking these for ~20min if using the jam version. If using fresh raspberries instead I'd recommend 25-30min or a little more if your dough is still wet in the centre. I baked mine with fresh raspberries for 33min for reference.

Keto Raspberry Almond Scones Ingredients:

Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect frosting every time!
Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give keto baked goods a chewier dough-like texture.

Tools I used to Keto Raspberry Almond Scones

– Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!

– Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Can I Replace Coconut Flour with Almond Flour or Vice Versa?

I know in many of my recipes I give substitutions but unfortunately in this recipe I would strongly recommend using both coconut and almond flour. I experimented a lot with the different flour ratios to end up with this great dough!

Keto Raspberry Almond Scones

Serves: 8

Ingredients

Scones

1 cup almond flour, 112g
3/4 cup coconut flour, 80g
6 tbsp powdered monkfruit/erythritol sweeter,, 70g
1 tbsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
zest from 1 small lemon
1/2 cup cold salted butter, 120g
1/4 cup heavy whipping cream, 60ml
1/4 cup sour cream, 60g
1 egg
1 tsp almond extract
1 tsp vanilla extract
2 tbsp no sugar added raspberry jam, 30ml
a few raspberries chopped into small pieces OR skip the jam and just add 1/2 cup fresh raspberries
additional heavy cream to brush the scones with

Glaze

1/4 cup powdered monkfruit/erythritol sweetener, 50g
2 tbsp heavy whipping cream, 30ml
1 tbsp 18% cream, milk or half and half, 15ml
1/4 tsp almond extract
1/4 tsp vanilla extract
slivered almonds for topping

Directions:

Pre-heat oven to 375*F.
In a large bowl combine all of your scone dry ingredients including the sweetener and lemon zest.
Add your grated butter and use a fork to press it into the flour mixture. Mix until everything is relatively well-combined and crumbly.
In another medium bowl, whisk together your wet ingredients except the jam and raspberries.
Add your wet ingredients to the butter and flour mixture. Mix until a thick slightly crumbly dough forms.
Stir in your raspberry pieces until just mixed. Then add your jam and again stir just until partially combined (you want it swirled throughout, not so much completely mixed in).
Next, take your dough and place it on a large baking sheet that's lightly greased and form it into a round circle that's about 1.5 inches in height. (Note that the scones will get a bit bigger but aim to make them roughly the size you want them when shaping them).
Next, using a sharp knife, carefully cut the dough into 8 triangles (you can also refrigerate the dough before hand to make this easier).
Brush the scones with ~2 tbsp of heavy cream.
Bake the scones for 20-25min or until they are lightly browned around the edges and the center is cooked (they will set just slightly more when they have a chance to cool).
While the scones are baking you can put together your glaze by whisking together the listed glaze ingredients (except the almond slivers) in a small bowl until smooth.
Let the scones cool completely on their baking sheet before attempting to remove them. To lift them, use a knife to gently lift any stuck edges, then use a spatula to lift up the entire scone and set it on wire rack.
Place another baking sheet under the wire rack and drizzle your glaze over each scone. Allow the glaze to harden for 10-20mins.
And that's it! Enjoy your Keto Raspberry Almond Scones. Feel free to store these in an airtight container on the counter for a few days OR freeze them between layers of parchment paper in an airtight container for a future snack.

Nutrition for 1/8th of recipe: 321 calories | 27.4g of fat | 3.6 NET carbs | 6.2g protein | 7g fibre

Print Recipe

4.25 from 16 votes

Keto Raspberry Almond Scones

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Keyword: scones

Servings: scones

Calories: 321kcal

Ingredients

Scones

1 cup almond flour 112g
3/4 cup coconut flour 80g
6 tbsp powdered monkfruit/erythritol sweetener 70g
1 tbsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
zest from 1 small lemon
1/2 cup cold salted butter 120g
1/4 cup heavy whipping cream 60ml
1/4 cup sour cream 60g
1 egg
1 tsp almond extract
1 tsp vanilla extract
2 tbsp no sugar added raspberry jam 30ml
a few raspberries chopped into small pieces OR skip the jam and just add 1/2 cup fresh raspberries
additional heavy cream to brush the scones with

Glaze

1/4 cup powdered monkfruit/erythritol sweetener 50g
2 tbsp heavy whipping cream 30ml
1 tbsp 18% cream or milk or half and half, 15ml
1/4 tsp almond extract
1/4 tsp vanilla extract
slivered almonds for topping

Instructions

Pre-heat oven to 375*F.
In a large bowl combine all of your scone dry ingredients including the sweetener and lemon zest.
Add your grated butter and use a fork to press it into the flour mixture. Mix until everything is relatively well-combined and crumbly.
In another medium bowl, whisk together your wet ingredients except the jam and raspberries.
Add your wet ingredients to the butter and flour mixture. Mix until a thick slightly crumbly dough forms.
Stir in your raspberry pieces until just mixed. Then add your jam and again stir just until partially combined (you want it swirled throughout, not so much completely mixed in).
Next, take your dough and place it on a large baking sheet that's lightly greased and form it into a round circle that's about 1.5 inches in height. (Note that the scones will get a bit bigger but aim to make them roughly the size you want them when shaping them).
Next, using a sharp knife, carefully cut the dough into 8 triangles (you can also refrigerate the dough before hand to make this easier).
Brush the scones gently with ~2 tablespoons of heavy cream.
Bake the scones for 20-25min or until they are lightly browned around the edges and the center is cooked (they will set just slightly more when they have a chance to cool).
While the scones are baking you can put together your glaze by whisking together the listed glaze ingredients (except the almond slivers) in a small bowl until smooth.
Let the scones cool completely on their baking sheet before attempting to remove them. To lift them, use a knife to gently lift any stuck edges, then use a spatula to lift up the entire scone and set it on wire rack.
Place another baking sheet under the wire rack and drizzle your glaze over each scone. Allow the glaze to harden for 10-20mins.
And that's it! Enjoy your Keto Raspberry Almond Scones. Feel free to store these in an airtight container on the counter for a few days OR freeze them between layers of parchment paper in an airtight container for a future snack.

Notes

3.6g is the NET carbs for 1 scone.
PLEASE READ MY IMPORTANT TIP ABOVE BEFORE READING THE REST OF THESE TIPS
If using fresh raspberries, you will notice your dough is a bit tough to form into a circle without making a raspberry mess. Don't worry about squishing the raspberries, just do your best to form a circle that's about 1.5 inches tall, if the dough seems to be coming apart slightly, just gently push it back together. You can also refrigerate the scones before slicing and baking to make it a bit easier. Note that most cracks will disappear and the scones will hold together once baked.
For the glaze, I recommend using a combination of heavy cream and milk OR 18% cream. This is because 35% cream (aka heavy cream) on it's own tends to seize up a bit wth powdered erythritol creating a frosting more-so than a glaze. Adding the little bit of milk or 18% cream helps loosen it back up while maintaining the rich flavour that heavy whipping cream provides.
Watch the baking time for your scones. My oven bakes slower than the average oven so I recommend baking these for ~20min if using the jam version. If using fresh raspberries instead I'd recommend 25-30min or a little more if your dough is still wet in the centre. I baked mine with fresh raspberries for 33min for reference.