Raspberry-Filled Low-Carb Sourdough Scones (Edit recipe)

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Tender, buttery, and bursting with fruity flavor, these Raspberry-Filled Low-Carb Sourdough Scones are the perfect balance of wholesome and indulgent. Made with almond flour, oat fiber, coconut flour, and a touch of unflavored collagen for a protein boost, they’re layered with sugar-free raspberry jam for a delightful double-decker bite. A spoonful of traditional sourdough discard adds depth and tang, making these scones a nourishing treat with old-world flavor and modern low-carb flair. Perfect for brunch, afternoon tea, or a satisfying snack.

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PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

13

Serves: 8

Ingredients

1.5 cups Almond Flour
3 Tbsp Coconut Flour
2 Tbsp Oat Fiber Powder - NuNaturals
2 Tbsp Unflavored Collagen Peptides Powder - Further Food
0.25 cup Classic Monkfruit Sweetener (with Erythritol) - Lakanto
0.125 tsp Baking Soda
0.25 tsp Salt
3 Tbsp Butter, Salted, Cold and Cubed
1 whole Egg
2 Tbsp Heavy Whipping Cream
0.5 tsp Pure Vanilla Extract
0.33 cup Sourdough Starter, Homemade, Discard or Active
0.75 cup Raspberry Jam, Sugar-Free

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk dry ingredients, then cut in cold butter until crumbly.
3. Whisk egg, cream, vanilla, and sourdough starter in a small bowl. Combine with dry ingredients to form a cohesive dough; let rest for 15 minutes.
4. Divide dough in half, shape into two 6-inch discs, and place one on the baking sheet. Spread raspberry jam on top, leaving a ½-inch border, then cover with the second disc.
5. Slice into 6-8 wedges without separating completely.
6. Bake for 20-25 minutes until golden, then cool for 10 minutes before separating wedges.

Notes

Depending on the ingredients you use, these scones are approximately 5.1g net carbs per each scone (this recipe makes 8 servings).

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	183
Fat:	8 g
Carbohydrates:	28 g
Protein:	6 g
Cholesterol:	16 g
Sodium:	140 mg
Fiber:	4 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.