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.