Serves 6

Enjoy these for breakfast, or an afternoon treat. They pair well with tea or coffee! 

Prep Time: 10 minutes + 30 minutes to chill cookie dough

Cooking Time: 10 minutes  

Ingredients:

Raspberry Scones:

1 cup almond flour

⅓ cup Keto confectioners’ sugar 

¼ teaspoon fine sea salt

4 tablespoons unsalted butter, room temperature 

1 teaspoon pure vanilla extract

½ cup freeze-dried raspberries, pulsed with a food processor into a powder 

Lemon Glaze:

1 packet of Real Ketones Lemon Twist Lean for Life powder 

⅓ cup Keto confectioners’ sugar 

1-2 tablespoons heavy whipping cream

Instructions:

Add the butter and Keto confectioners’ sugar to the bowl of an electric mixer and mix on medium-high speed for 2 minutes, so that the butter and sweetener are completely combined.

Add the almond flour, sea salt, and pure vanilla extract and mix for another 1 minute. Add the pulsed freeze-dried raspberry powder until it is thoroughly mixed into the dough. 

Chill the dough in the fridge for 30 minutes. 

Remove from the fridge, and preheat the oven to 350 F (175 C). 

Form into 6 drop scones (do not form into perfect circles or rounds, let them be a rustic shape instead) and arrange on a baking tray lined with parchment paper. Bake in the oven for 10 minutes.

While the scones are baking, prepare the Lemon Glaze by mixing all of the glaze ingredients together (add 1 tablespoon of heavy whipping cream at a time) until it is thick and creamy. 

Remove the scones from the oven and let them cool. When cooled, spoon Lemon Glaze over each scone. 

Serve between 6, storing any leftovers in an airtight container for up to 3 days. 

Enjoy! 

Calories: 194

Carbs: 21

Net Carbs: 18

Protein: 4

Fat: 18