Keto Raspberry Almond Flour Scones - Low Carbohydrate
The Keto Raspberry Almond Flour Scones are a delightful low-carb treat that brings the perfect combination of buttery goodness and fresh raspberries. Each scone features a crumbly texture that melts in your mouth, making for a satisfying bite every time. With the use of almond flour and erythritol, these scones are both keto-friendly and gluten-free, perfect for those following a specific dietary lifestyle.
Ingrédients
- 2 cups almond flour
- 1/3 cup erythritol
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold and diced
- 1 large egg
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, erythritol, baking powder, and salt.
- Cut in the cold, diced butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the egg, heavy cream, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, mixing until just combined.
- Gently fold in the fresh raspberries, being careful not to crush them too much.
- Scoop the dough onto the prepared baking sheet, using a 1/4-cup measure to form 8 rough mounds.
- Bake for 18-20 minutes, or until the scones are golden brown around the edges and a toothpick inserted into the center comes out clean.
- Let scones cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 5g | Protéines: 6g | Fat: 20g | Sucre: 1g
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