These keto raspberry white chocolate scones are made with a combination of almond and coconut flour, making them low in carbs, keto-friendly, and gluten-free!
Featuring a combination of tart raspberries and sugar-free white chocolate chips, these keto raspberry white chocolate scones are simply irresistible!
Once you bite into these keto-friendly, grain-free, sugar-free, and gluten-free scones, you’ll be adding them to your list of favorite keto desserts.
While in traditional baking, scones have a biscuit-like dough that calls for rolling out and lots of preparation, these low-carb raspberry white chocolate scones are ready to eat in about 25 minutes with no rest time!
Inspired by our keto raspberry lemon scones, these white chocolate counterparts are for the serious sweet tooths out there!
We have an ever-growing collection of keto scones that utilize this scone recipe base with tons of flavor variations.
If you’re looking for more raspberry recipes, you should give our keto raspberry cheesecake a try!
In fact, why not check out our entire collection of keto raspberry recipes, where you are sure to find new favorites?
Keto Raspberry White Chocolate Scones
The beauty of this easy scone recipe is that, unlike traditional scones, they’re not only free of sugar but also hassle-free!
They’re so easy to make—there’s no rolling out dough, cold butter, chilling, or anything else involved!
You can also use fresh or frozen raspberries (and you don’t have to thaw them first!).. so you can make these delicious, gluten-free raspberry and white chocolate scones year-round!
And let’s not forget the most important part: the flavor! If you’re a fan of the raspberry and white chocolate combination, you’ll love these keto scones!
It’s all the flavor that pays off of the tart yet sweet combo without the tons of sugar and carbs. It doesn’t get much better than that if you ask this girl!
I especially enjoy having these with my morning coffee for breakfast, which feels indulgent without pushing me out of ketosis.
But don’t limit these low-carb raspberry white chocolate scones to just breakfast!
They’re also great as an afternoon snack, post-workout snack, or try serving them with a scoop of your favorite keto-friendly ice cream for a mouth-watering dessert.
What You’ll Need To Make Low-Carb Raspberry White Chocolate Scones
The following is a list of ingredients and tools you’ll need to make these delicious scones that are low in carbs and gluten-free. Please note the full printable recipe card is at the bottom of the page.
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
- Fresh raspberries or frozen (no need to thaw before if using frozen)
- Sugar-free white chocolate chips, I use Lily’s
- Granulated sugar substitute
- Confectioner’s sugar substitute
- Almond Flour
- Coconut Flour
- Eggs, room temperature
- Butter
- Sour cream
- Vanilla extract
- Heavy cream
- Baking powder
- Salt
How To Make Keto White Chocolate Raspberry Scones
Making these sugar-free white chocolate raspberry scones is so quick and easy! To make the scone dough, combine the melted butter, eggs, vanilla extract, and sugar substitute in a large bowl.
Then, add the sour cream to this mixture and combine well. Then, add all the remaining dry ingredients (almond flour, coconut flour, baking powder, salt to the wet ingredients and mix.
At this point, all that’s left to do is fold in your raspberries and half of your sugar-free white chocolate chips, spread the batter in your cast iron skillet, and bake!
While your keto scones bake, you can prepare the keto vanilla glaze by simply combining the confectioner’s sugar substitute, heavy cream, and vanilla extract in a small bowl.
You might find that these scones are sweet enough because of the sugar-free white chocolate chips and not even add the vanilla icing. That’s totally up to you.
The scones are baked until slightly golden brown, and an inserted toothpick comes out clean, about 25 minutes.
After removing your scones from the oven, sprinkle the remaining sugar-free white chocolate chips on top. Allow them to cool before drizzling the keto glaze all over.
Use a sharp knife to slice these homemade scones.
Store any leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three weeks.
Best Sugar-Free White Chocolate Chips For These Raspberry Scones
I remember when sourcing sugar-free white chocolate was not possible. Thankfully, more and more brands are making it easier by creating great substitutes for their high-carb counterparts.
Personally, I used Lily’s white chocolate style baking chips. However, ChocZero’s white chocolate chips are another delightful option.
Of course, if you can’t get your hands on any keto-friendly white chocolate chips, you could substitute them for your favorite keto-friendly chocolate chips.
The Best Sugar Substitute For Baking
When it comes to choosing which sugar substitute to use for these keto scones, I have several for you to choose from.
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My go-to choice is Lakanto Monk Fruit because the texture is spot on, and there is barely any aftertaste.
It is a monk fruit and erythritol blend. Lakanto Monk Fruit gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose.
That’s why it’s a great all-natural sugar substitute and has zero calories and zero glycemic index.
I’m also partial to Swerve an erythritol blend. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures just like sugar.
It’s made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors.
Swerve is the name brand of Erythritol, and it’s unlike other sugar alcohols because it has a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure for most of my baked goods.
But if using Pyure, you will want to use half the amount called for in this recipe since it’s much sweeter. 1/4 cup is enough if using this sweetener.
Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with great success.
These sugar-free raspberry white chocolate scones are topped with vanilla icing; you will have to use a confectioner’s sugar substitute. Both Lakanto and Swerve have great ones.
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And don’t forget to check out our entire collection of keto scones for more delicious options!
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
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I pray these keto cookbooks will help make keto a delicious breeze for you.
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Enjoy early access to recipes before they go live on the website. Plus, bonus recipes that are exclusive to the app. Make your own personal cookbooks that you can use to organize your favorite recipes.
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The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!
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Keto Raspberry White Chocolate Scones
These keto raspberry white chocolate scones are made with a combination of almond and coconut flour making them low in carbs and keto-friendly.
Ingredients
Keto Raspberry White Chocolate Scones
- 6 ounces frozen or raspberries
- 1 ½ cups of finely milled almond flour
- ½ cup of coconut flour
- ½ cup of granulated sugar substitute
- ½ cup of full-fat sour cream
- 4 tablespoons of unsalted melted butter
- 3 eggs
- 1/2 cup of sugar-free white chocolate chips
- ¼ teaspoon of sea salt
- 1 ½ teaspoons of baking powder
- 1 teaspoon of vanilla extract
Keto Icing
- 1/2 cup of confectioners' sugar substitute
- 1 teaspoon of vanilla extract
- 2 to 4 tablespoons of heavy whipping cream
Instructions
Keto Raspberry Scones
- Pre-heat oven to 375 degrees
- Grease with butter a 9-inch cast-iron skillet.
- Melt the butter and set it aside to cool.
- Using an electric mixer combine the sugar substitute, cooled melted butter, vanilla extract, and the eggs.
- Add the sour cream and combine well.
- Next add the dry ingredients (the almond flour, coconut flour, baking powder, and sea salt) then stir until fully combined.
- Fold in half the sugar-free white chocolate chips, reserve the other half to top the scones once they come out of the oven.
- Fold in and fresh or frozen raspberries. Note that if using frozen raspberries there is no need to defrost.
- Spread the batter into a fully greased 9-inch cast-iron skillet. If you do not own a cast-iron skillet, use a greased round 9-inch cake pan.
- Bake for 25-30 minutes or until an inserted toothpick comes out clean.
- Sprinkle the remaining sugar-free white chocolate chips to the surface of the hot scones.
- Allow your Keto Scones to cool completely before you drizzle the icing on top of the scones.
Keto Icing
- Combine the confectioners' sugar substitute, vanilla extract, and the heavy whipping cream.
Notes
Store your keto raspberry white chocolate scones in the refrigerator for up to 5 days or freeze without the icing for up to 3 weeks.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 275Total Fat: 17.9gSaturated Fat: 5.9gCholesterol: 68mgSodium: 79mgCarbohydrates: 6.7gNet Carbohydrates: 3.5gFiber: 3.2gSugar: 1gProtein: 6g