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
756
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.

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.

Nutritional Facts

Total Fat
67g
100%
Sugar
5g
N/A
Saturated Fat
26g
100%
Cholesterol
93mg
31%
Protein
23g
46%
Carbs
25g
8%
Vitamin A
41µg
5%
Vitamin B12
0.2µg
3.7%
Vitamin C
9mg
16%
Vitamin D
0.5µg
0.1%
Vitamin E
1mg
4.9%
Vitamin K
3µg
4%
Calcium
378mg
38%
Fiber
15g
62%
Folate (food)
21µg
N/A
Folate equivalent (total)
21µg
5%
Iron
3mg
16%
Magnesium
23mg
6%
Monounsaturated
4g
N/A
Niacin (B3)
0.3mg
1.5%
Phosphorus
763mg
100%
Polyunsaturated
5g
N/A
Potassium
666mg
19%
Riboflavin (B2)
0.1mg
8.6%
Sodium
444mg
18%
Sugars, added
0.1g
N/A
Zinc
0.7mg
4.6%

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