Go Back Email Link

Keto Lemon Ricotta Scones 🍋

These Keto Lemon Ricotta Scones are a delightful low-carb treat, perfect for breakfast or a healthy snack. Made with almond flour and fresh lemon, they are tender, zesty, and guilt-free.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 scones
Calories 167 kcal

Equipment

  • Sieve
  • Paper Towel or Coffee Filter
  • Baking Sheet
  • Parchment Paper or Silicone Mat
  • Large Bowl
  • Whisk
  • Knife
  • Spatula
  • Small Bowl

Ingredients
  

  • 1/2 cup whole milk ricotta drained
  • 2 1/2 cups almond flour
  • 1/3 cup granulated erythritol sweetener
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 lemon zest from one fresh lemon
  • 2 large eggs
  • 1/2 teaspoon lemon extract

For the Glaze

  • 1/3 cup powdered erythritol sweetener
  • 1 tablespoon fresh lemon juice

Instructions
 

  • Prep Ricotta: First, drain your whole milk ricotta. Line a sieve with a paper towel or coffee filter, place the ricotta inside, and let it sit for about an hour to remove any extra moisture. This simple step makes your scones extra tender!
  • Oven & Pan Prep: While the ricotta drains, preheat your oven to 325°F (160°C). Grab a baking sheet and line it with parchment paper or a silicone mat for easy cleanup.
  • Mix Dry Ingredients: In a spacious bowl, whisk together the almond flour, granulated erythritol sweetener, baking powder, salt, and vibrant lemon zest. Make sure everything is well combined.
  • Add Wet Ingredients: Now, gently stir in the drained ricotta, eggs, and lemon extract into your dry mixture. Mix just until a soft, uniform dough forms. Don't overmix!
  • Shape Scones: Divide the dough in half. On your prepared baking sheet, carefully pat each half into a circular shape, about 5 to 6 inches wide. Use a knife to cut each circle into 6 even wedges.
  • Bake: Gently separate the wedges with a spatula, spreading them a few inches apart on the baking sheet. Bake for about 25 minutes, until they turn a lovely golden brown and feel firm to the touch. Let them cool completely after baking – this is important for the glaze!
  • Make Glaze & Serve: In a small bowl, whisk together the powdered erythritol sweetener and fresh lemon juice until you have a smooth, zesty glaze. Drizzle this over your cooled scones and get ready to enjoy a healthy, delicious treat!

Notes

Nutrition Information (per scone):
Calories: 167 kcal
Total Carbs: 5.8 g
Net Carbs: 3.3 g
Fats: 13.7 g
Protein: 7.2 g
#KetoScones #LemonRicotta #LowCarbBreakfast #HealthyBaking
QR Code linking back to recipe