These scones are absolutely delicious!

This simple Raspberry Cheesecake Scone recipe just takes a few minutes to prep - and you'd never know it's Keto! Eat it for breakfast, an afternoon snack and even enjoy with your keto coffee. Your Keto, Low Carb, or even carb-avore family and friends will love it! Mix it up with any berry that is in season!

Recipe:
Mix Together:
1 1/4 Cup Almond Flour
1/3 Cup Coconut Flour
1/4 Cup Keto Sweetener
1/4 teaspoon Salt
1/2 teaspoon Baking power

Then Add:
1/4 Cup Almond Milk
1/4 Cup Heavy Cream
2 Tablespoon Butter, softened
1 teaspoon Vanilla
1 Egg

Fold in:
1/2 Cup Raspberries
1 oz Cream Cheese

Mix all the dry ingredients, then mix in the wet ingredients, fold in Raspberries.
Roll into a large ball, then pat into a pie shape. Cut into small scone pieces.
Bake at 350º for 18-22 minutes!

Makes 8 Pieces, macros per piece: Calories: 185, Fat: 15, Carbs: 8g, Fiber: 4g (Net Carbs 4), Protein: 6g

The Keto Dad Tips and Tricks:

Use any berries in season! Just remember, more berries, more carbs.
Use any Keto sweetener that is 1:1 with cane sugar!
These freeze great! Cook them, let cool, then put in the freezer. We reheat them for 20 seconds in the microwave, then on Warm in the oven!

Print Recipe

Watch Keto Dad make this recipe!