Keto Raspberry Shortcakes

Looking for new ideas that are low carb for breakfast?

Recipe & Photo from Scotty's

Ingredients

• 1 package of scotty's everyday keto biscuit mix

• 1 stick butter, grated

• 3/4 cup ice cold water

• 1 small container organic raspberries, halved and frozen

• 3 tbsp granular sugar alternative (monk fruit works well)

Instructions

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• Preheat oven to 425° F

• Pour the mix into a bowl and add sweetener.

• Incorporate the butter and water and mix until just combined and then gently fold in the frozen raspberries.

• Pat into a 4”x10” rectangle and cut out 2-3” circles. Place them on a parchment-lined baking sheet and bake for 12-13 minutes.

• Let cool. Cut in half, add sugar-free whipped topping and raspberries to the center. Top with the other half of the biscuit and layer on more whipped topping, raspberries and a sprinkle of powdered sugar!