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Keto Ricotta Lemon Poppy Seed Scones
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Keto Ricotta Lemon Poppy Seed Scones

The perfect gluten free and keto friendly scone that's rich, tender, and bright an refreshing with just the right amount of tangy lemon.
Course Recipes
Cuisine Breakfast
Keyword gluten free scones, keto baked goods, keto biscuit, keto mothers day, keto socne, keto summer recipes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 8
Calories 320kcal
Author Bon Appeteach

Ingredients

  • 3 cups Fine Almond Flour plus extra for dusting
  • 5 tbsp Cold Butter cut into chunks
  • 4 oz Ricotta
  • 1 tbsp. Fresh Lemon Juice
  • 1 tbsp. Lemon Zest
  • 1-2 tsp Poppy Seeds
  • 1 tsp Xanthan Gum DO NOT OMIT
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/4-1/3 cup Low Carb Sweetener I like Lakanto
  • Lemon Cream Cheese Glaze:
  • 2 tbsp. Cream Cheese softened
  • 2 tbsp Lemon Juice
  • 3-4 tbsp. Half & Half
  • 1/4 cup Low Carb Sweetener

Instructions

  • Preheat the oven to 400F and cover a baking sheet with parchment.
  • In a bowl, combine the almond flour, cold butter, xanthan gum, low carb sweetener baking powder, salt, poppy seeds, and lemon zest. Cut the butter into the dry ingredients with a pastry blender until it resembles bread crumbs.
  • Mix in the ricotta and fresh lemon juice until the mixture is one cohesive mix. Dump the dough out onto a non stick surface and pat it out into a 1" circle. Cut out 8 triangles and place them onto the baking sheet.
  • Bake for 18-20 minutes until set and lightly golden brown. They will be set but tender when they come out of the oven. Let them cool down to continue to set (do not over bake).
  • While the scones are baking, combine the glaze ingredients together in a bowl and blend. Add additional half and half if you prefer a thinner glaze. Pour the glaze over the top of the scones after they are slightly cooled and serve.

Nutrition

Serving: 1g | Calories: 320kcal | Carbohydrates: 8g | Protein: 12g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 8mg | Sodium: 21mg | Fiber: 5g | Sugar: 2g