Coconut Raspberry Scones

Coconut Raspberry Scones
Carolyn Ketchum

This dessert uses flax seeds, which are high in protein and fiber. In addition, the flax seeds add more texture to the soft raspberries. 

Click here to see the 10 Dessert Recipes for Diabetics (Slideshow)

4
Servings
907
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 1/2 Cups almond flour
  • 1/2 Cup golden flax seed meal
  • 1/2 Cup unsweetened, shredded coconut
  • 1/2 Cup granulated erythritol or sweetener of choice
  • 1 Tablespoon baking powder
  • 1/4 Teaspoon salt
  • 2 large eggs, lightly beaten
  • 1/3 Cup coconut oil, melted
  • 1/4 Cup almond milk
  • 1/2 Teaspoon coconut or vanilla extract
  • 1 Cup frozen raspberries

Directions

Preheat oven to 325 degrees. 

In a large bowl, whisk together almond flour, flax seed meal, shredded coconut, erythritol, baking powder and salt.

Stir in eggs, coconut oil, almond milk and coconut or vanilla extract until dough comes together. It will be quite sticky.

Stir in raspberries until well distributed.

Turn out dough onto a cookie sheet lined with parchment paper and pat into a rough rectangle, 6 by 8 inches. Cut into 6 even portions, and then cut each portion in half diagonally to make 12 triangular scones.

Gently separate scones and place around cookie sheet, leaving at least 1 inch between them. Bake 28 to 30 minutes, or until golden brown and firm to the touch.

Remove and let cool on pan.

Nutritional Facts

Total Fat
43g
61%
Sugar
34g
38%
Saturated Fat
16g
67%
Cholesterol
16mg
5%
Carbohydrate, by difference
106g
82%
Protein
25g
54%
Vitamin A, RAE
10µg
1%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
127mg
13%
Choline, total
6mg
1%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Fluoride, F
9µg
0%
Folate, total
51µg
13%
Iron, Fe
5mg
28%
Magnesium, Mg
129mg
40%
Manganese, Mn
2mg
100%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
550mg
79%
Selenium, Se
28µg
51%
Sodium, Na
630mg
42%
Water
89g
3%
Zinc, Zn
3mg
38%

Coconut Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Coconut Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.