Keto Raspberry Almond Scones

These keto-friendly scones are made with almond flour and fresh raspberries, perfect for a low-carb breakfast or snack.

Ingredients - Serves 8

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Stir in the heavy cream and vanilla extract until the dough comes together.
Gently fold in the fresh raspberries and sliced almonds.
Transfer the dough onto the prepared baking sheet and shape it into a circle, about 1-inch thick.
Using a sharp knife, cut the dough into 8 equal wedges, but do not separate them.
Bake for 18-20 minutes, or until the scones are golden brown and cooked through.
Allow the scones to cool slightly before serving. Enjoy!