I’ve been on a bit of a scones kick lately. And who could blame me? Scones are little slices of heaven and they actually convert to low carb very easily. But when I found out my go-to keto scone recipe was gone from the interwebs, I knew I had to create a new recipe that checked off all my boxes for what a good scone should be. Thus, these low carb chocolate raspberry scones were born.
Low Carb Chocolate Raspberry Scones
I have always preferred my scones to have a tender crumb. I don’t like really dry, hard, crumbly scones. So these scones fit the bill just right for me: delicate, flaky and not too sweet.
I have made a few versions of these scones, and on Instagram several of you expressed a desire for the recipe for blueberry lemon scones. But I was baking with my four year old today and she was very insistent that we make the chocolate raspberry ones. So this mama caved. I’ll also include the blueberry lemon variation in the recipe, though.
I use all almond flourr in these scones, as I think it provides the best texture. Add to it baking powder, a pinch of salt, and xanthan gum to help with texture.
I personally don’t add any sweetener to these, as I think the fruit and chocolate add the perfect amount of sweetness for my taste buds. That being said, you can definitely add some of my low carb sweetener here– 2-4 tablespoons would be a good range.
Next, we need to cut in some butter. You have a few options for this. The easiest way is to use a food processor, but not everyone has one. And sometimes, I don’t want to clean it.
A pastry blender would work well here, but one of my favorite methods is to use frozen butter (I keep my extra butter in the freezer anyway!) and use the large holes of a box grater to grate the butter into the almond flour mixture. Then you can just stir.
For the wet ingredients, I went with sour cream and an egg. I like the slight tang the sour cream gives here.
This recipe is really simple, so it’s perfect for making with little ones.
Wet goes into dry, then fold together with a spatula.
Then fold in the raspberries and chocolate. I used chopped dark chocolate here, but you could also use chocolate chips.
You can use fresh or frozen berries here, either works just perfectly.
This dough is a bit wetter than conventional scones, so don’t freak out. I’ve found the best way to roll it out is between two sheets of parchment paper with a rolling pin. You want it to be about 1″ thick.
You can leave them large, like you see above. But I generally cut them in half again (from one corner to the the center of the opposite side) to make mini scones.
I bake these up at 375°F for 12-15 minutes. If you keep them bigger, they may need a little extra time.
If you’re feeling fancy, you can drizzle the cooled scones with melted chocolate. If you can keep yourself from devouring them before that.
These are best eaten right away, but can be stored at room temperature in an airtight container for up to three days and reheated in a toaster oven for a few minutes to get the outside crisp again.
Low Carb Chocolate Raspberry Scones
2 1/2 cups (250g) almond flour
1 Tbsp baking powder
1 tsp xanthan gum
2-4 Tbsp low carb sweetener (optional, to taste)
1/4 cup (55g) cold butter, cut in chunks
1/2 cup sour cream
1/2 cup (50g) raspberries
1/4 cup (35g) chopped dark chocolate or sugar free chocolate
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In food processor or medium bowl, mix together almond flour, baking powder, xanthan gum, sweetener (if using) and salt. Cut in butter (either by food processor or pastry blender, or see note about grating) until the mixture resembles coarse crumbs.
In a small bowl, whisk together egg and sour cream.
Pour wet ingredients into dry, and fold together with a spatula. Fold in raspberries and chocolate.
Form dough into a ball, then roll between two pieces of parchment paper to 1″ thickness. Use knife or pizza cutter to cut into 8 wedges, then (optionally) cut each wedge in half. Arrange on prepared baking sheet and bake 12-15 minutes, or until golden (larger scones may take a few extra minutes.)
Optionally, drizzle cooled scones with melted chocolate.
Blueberry lemon version: add the zest of 1 lemon to dry ingredients. Substitute blueberries for raspberries, and omit chocolate. For optional drizzle, mix the juice of half a lemon with low carb sweetener to create a glaze.
Nutrition (for mini scones): Calories: 150 kcal; Total Carbs: 4.4g; Fiber: 1.9g; Net Carbs: 2.5g; Protein: 4.2g; Fat: 13.8g