Keto Raspberry Scones
Enjoy the sweet flavor of raspberries and creaminess of cheesecake in these raspberry cheesecake scones. They're ideal for someone on the keto diet.
Ingredients
- 2servingsRaspberry Cheesecake Keto Chowor substitute Strawberry Keto Chow
- 0.5cupcoconut flour
- NaNcupgranulated erythritol (Swerve)
- 1Tbspbaking powder
- 0.25cupunsalted buttercold
- 2ouncescream cheesecold
- 2largeegg(s)
- 4ouncessour cream
Instructions
- In a food processor, add Keto Chow, coconut flour, erythritol (I used 1/4 cup of sweetener because I don’t like things super sweet; if you do, add 1/2 cup!!), and baking powder and pulse to combine.
- Add in cubed butter, and cream cheese and pulse again until mixture is crumbly.
- Beat together eggs and sour cream with a fork or whisk and add to flour mixture. Pulse until it all comes together, but not too long.
- The dough will be sticky. Pull out half and add to wax or parchment paper and make into a round shape.
- Put another paper on top and press until 1 inch thick. Use cutter and make the scones and add to sheet pan with parchment paper.
- Repeat with the remaining dough.
- Bake on 350 degrees for 20 minutes.
- These are even better with a little sugar free raspberry preserves.
Notes
We prefer to use Nature’s Hollow jams, though the sugar-free Smuckers and the Great Value brand from Wal-Mart are a fairly passable alternative in a pinch.
Nutrition
Serving: 67gCalories: 185.6kcalCarbohydrates: 13.58gProtein: 9.88gFat: 13.41gSaturated Fat: 7.86gPolyunsaturated Fat: 0.61gMonounsaturated Fat: 3.45gTrans Fat: 0.44gCholesterol: 80.4mgSodium: 456.27mgPotassium: 465.79mgFiber: 4.27gSugar: 1.39gVitamin A: 434.63IUVitamin C: 30.13mgCalcium: 316.26mgIron: 1.02mgSugar Alcohol: 6.01gNet Carbs: 3.29g