I readily admit that I didn’t pay much attention to coconut oil until a few short years ago. In fact, I do believe that I considered it more likely to be an ingredient in body cream or suntan lotion than something with which I would cook. I really just didn’t know all that much about it, but the same can be said for a great many ingredients that I incorporate into my daily life now. I’ve learned so much about food and nutrition over the past few years and it’s had an enormous impact on the quality of my food and the quality of my life. I now keep many things stocked in my pantry that were virtually unheard of to me, and extra virgin coconut oil is always close at hand.
So I am excited to tell you that I am partnering with Kelapo Coconut for a series of guest posts over the next 6 months. Theirs is without question a quality product. It’s organic, it’s fair trade certified, and they practice sustainable farming. And it tastes delicious. I first had the pleasure of trying it as a review product about a year and a half ago, and I was impressed at the time. I made some Coconut Cream Sandwich Cookies that were a hit with my family.
This low carb raspberry scone recipe was already one that was on my mind, so it felt like serendipity when Kelapo Coconut contacted me to be their resident guest blogger. Coconut oil has a way of making baked goods so tender, I knew it would be amazing in scones. A few juicy raspberries, some shredded coconut, and a little coconut extract to amp up the flavour (vanilla would be good too!).
Check out the full post and recipe on the Kelapo Coconut Blog: Raspberry Coconut Scones
Serves 12. Each serving has 8.6 g of carbs and 4.8 g of fiber. Total NET CARBS = 3.8 g.
This is a sponsored post written by me on behalf of Kelapo Coconut. All opinions are my own.
I am Carolyn, a writer, runner, mother and diabetic. I am also the evil mastermind behind this blog. I live for food. Join me in my experiments in creating delicious low carb, gluten free recipes. 
// -->
Hi Carolyn:
These look scrumptious!
Do you think they would work if baked in rounds, like traditional scones?
Yes, they would do just fine that way. I did the triangles because I find it an easy way to get 12 even portions.
Ooo, fantastic. I’m a total scone nerd and coconut oil is amazing. I used to use it for raw dessert recipes..so good!
hi Carolyn
glad to see you working with Kelapo! It is a wonderful product and they are such amazing people!
I love your scones!
Dennis
Thank you for recommending me to them!
Congratulations on the partnership with Kelapo! These look absolutely perfect–yum!
I made these last night. They were very good, but not scone like. I have been using Honeyville Almond Flour – is this what you use? They tasted more like a raspberry coconut muffin.
You always make the most gorgeous scones!
These are lovely, Carolyn! I’d love to make them sometime.
Oh I just love these!
Oh these look delicious! I’m seriously counting the days til February (moving up to 5g carbs per serving!) so I can enjoy something like this!! mmm!
Those look delicious! I do miss scones. If you don’t want it to have a coconut taste, would eliminating the shredded coconut work?
Skip the shredded coconut, maybe put in a bit more flax meal and do vanilla extract.
These look fantastic Carolyn – I love the idea of raspberries in scones and I love Kelapo Coconut Oil, very high quality.
your gluten free recipes amaze me!!
My second GF ‘pastry’ to make and a delicious success! I have been looking for a non-chemical sweetener that is easy on the glycemic index and happened upon coconut crystals. I used half as much as the recipe called for and fresh raspberries. Baked them on parchment lined cast iron pizza pan. Separated them near the end of cooking because too moist in the beginning. Maybe an altitude difference in TX? Had to eat these right out of the oven!! Some crumble factor which you might expect since warm. Oh so good!
Do you think frozen whole cranberries would work the same as raspberries? I got a great sale on a couple of bags after the holidays but haven’t found any suitable low carb/gluten free recipes.
Frozen raspberries would be fine…a different flavour, but good nonetheless.
I didn’t have raspberries so I used dried cranberries that I made using Carolyn’s recipe and they turned out just fine
I do think that if I make them again I will start by soaking the coconut in some coconut milk or other liquid to make it moister. I used Kroger supermarket brand unsweetened coconut and it is quite dry.
I ended up making these yesterday using the frozen whole cranberries and the scones were excellent. Even my husband who is not a low carb/gluten free eater thought they were good. I used Truvia in place of the listed sweetener because that was all I had on hand. These will definitely solve my “cookie” dilemma and make for yummy snacks!
Just made these! Oh my word, sooo good. Perfect scone texture and great flavor. I don’t want to share, so hiding them before the kids get home!
These are so good. I used blueberries instead of raspberries, it was all I had. They turned out do good! Thanks for the recipe!