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Preheat the oven to 350°. Line a baking sheet with parchment paper.
In a large bowl sift together all of the dry ingredients: almond flour, oat fiber, baking powder, low-carb sweetener, and salt.
Then add in the lemon zest, egg, vanilla, and melted butter.
Mix together all of those ingredients until you form a dough.
Gently fold the raspberries into the dough.
Form a large disk of the raspberry dough onto the middle of the parchment paper. Disk should be about 8-10 inches wide.
Using a large knife, slice the disk into eight wedges. Slightly separate each of the wedges to form a slight separation for baking.
Optional: Sprinkle the top of the scone wedges with the extra teaspoon of low carb sweetener.
Bake at 350° for 25-30 minutes.