Raspberry-Filled Low-Carb Sourdough Scones

Double the layers, double the flavor—with a nourishing twist! There’s something undeniably comforting about a warm, jam-filled scone fresh from the oven. And these Raspberry-Filled Low-Carb Sourdough Scones? They take that comfort to a whole new level. Picture this: two tender, buttery layers of almond flour scone dough, stacked with a vibrant ribbon of sugar-free raspberry jam baked right in between. Each bite delivers a perfect balance of sweet and tart, soft and golden—a true double-decker delight.

As always, I’ve given this classic a nourishing makeover. These scones are:

✔️ Low-Carb & Sugar-Free ✔️ Boosted with Collagen & Oat Fiber ✔️ Made with Real Sourdough Starter

I love using my traditional sourdough discard in low-carb recipes to add tang, texture, and depth. It brings a subtle, fermented flavor that perfectly complements the fruity filling. Plus, with the added protein from unflavored collagen peptides and the fiber from oat fiber, these scones aren’t just delicious—they’re functional fuel for your day.

Low-Carb Raspberry-Filled Sourdough Scones

Raspberry-Filled Low-Carb Sourdough Scones

Raspberry-Filled Low-Carb Sourdough Scones Recipe

Ingredients:

• 1 ½ cups almond flour

• ¼ cup monkfruit sweetener

• 3 Tbsp coconut flour

• 2 Tbsp oat fiber

• 2 Tbsp unflavored collagen peptides

• 2 tsp baking powder

• ⅛ tsp baking soda

• ¼ tsp salt

• 3 Tbsp cold butter, cubed

• 1 large egg

• 2 Tbsp heavy cream

• ½ tsp vanilla extract

• ⅓ cup regular sourdough starter (unfed/discard is fine)

• ½ to ¾ cup sugar-free raspberry jam

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the almond flour, sweetener, coconut flour, oat fiber, collagen, baking powder, baking soda, and salt.

3. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

4. In a separate bowl, whisk the egg, heavy cream, vanilla extract, and sourdough starter until well combined.

5. Add the wet ingredients to the dry and mix until a cohesive dough forms. Let the dough rest for 15 minutes.

6. Divide the dough into two equal portions. Shape each half into a 6-inch disc.

7. Place one disc on the prepared baking sheet. Spread the raspberry jam on top, leaving a ½-inch border around the edge.

8. Carefully place the second disc over the jam, pressing the edges slightly to seal.

9. Slice into 6–8 wedges without fully separating them.

10. Bake for 20–25 minutes, until golden brown and firm to the touch.

11. Let cool for at least 10 minutes before separating the wedges. Serve warm or at room temperature.
    

Nutritional Information for 8 Servings: Calories: 187 Total Fat: 14.3g Total Carbohydrates: 9.2g Dietary Fiber: 4.1g Net Carbs: 5.1g

Protein: 7.2g