Keto Low Carb White Chocolate Raspberry Scones
YUMMY keto white chocolate raspberry scones you will be making over and over again.
These low carb scones are super delicious and simple to prepare.
Mix up this scone recipe in no time at all.
Easy keto recipe for best white chocolate raspberry scones that will have everyone coming back for more.
These are the perfect keto breakfast, keto snacks, keto desserts or keto brunch recipe.
Make ahead and freezer for quick breakfast freezer meal.
Homemade scones have never tasted so good.
No need to buy store bought ketogenic diet treats when you can make from scratch raspberry white chocolate scones.
Follow the step by step instructions for this NO FAIL scone recipe.
Bake up the BEST low carb keto white chocolate raspberry scones.
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How To Make Keto White Chocolate Raspberry Scones
Mix together all of the ingredients
for the scones
except for the white chocolate chips and the chopped raspberries.
Beat on high
until a smooth dough has formed.
Gently fold the chocolate chips
and the raspberries into the batter.
Place the batter into the freezer to chill for 30 minutes.
Preheat the oven to 325 degrees.
Form the chilled dough into a flattened rough shape about 7-8 inches across. Slice the dough into 6 even triangular shapes.
Bake the scones for 30-35 minutes until lightly browned and cooked through.
If your scones are thinner, the cooking time may be less.
Mix together the ingredients
for the glaze until smooth.
Slice scones
Spread the glaze on top of the scones
Serve and Enjoy
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Keto White Chocolate Raspberry Scones
Ingredients
- 1 ½ cup Almond flour
- 3 tablespoon Swerve confectioners sugar substitute
- 2 teaspoon Baking powder
- 1 Egg
- 2 tablespoon Melted butter unsalted
- 1 teaspoon Vanilla extract
- 1 tablespoon Heavy whipping cream
- ⅓ cup Bake Believe white chocolate chips
- ¼ cup Chopped fresh raspberries
For the glaze:
- 4 tablespoon Heavy whipping cream
- 6 tablespoon Swerve confectioners sugar substitute
- ½ teaspoon Vanilla extract
Instructions
- Mix together all of the ingredients for the scones except for the white chocolate chips and the chopped raspberries. Beat on high until a smooth dough has formed.
- Gently fold the chocolate chips and the raspberries into the batter.
- Place the batter into the freezer to chill for 30 minutes.
- Preheat the oven to 325 degrees.
- Form the chilled dough into a flattened rough shape about 7-8 inches across. Slice the dough into 6 even triangular shapes.
- Bake the scones for 30-35 minutes until lightly browned and cooked through. If your scones are thinner, the cooking time may be less.
- Mix together the ingredients for the glaze until smooth.
- Spread the glaze on top of the scones and serve.
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