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    Home » Gluten Free » Low Carb Lemon Ricotta Scones

    Published: Mar 8, 2018 · Modified: Nov 9, 2022 by Carolyn

    Low Carb Lemon Ricotta Scones

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    8.9K shares

    These tender low carb ricotta scones will have your tastebuds dancing. A beautiful recipe to welcome the start of spring!

    Keto Lemon Ricotta Scones on a white plate with coffee.

    Oh hello sunshine! Nice to see you. Wait! Where did you go? Oh there you are, I see you peeking from behind the clouds. Oh, now you’re gone again. Is that rain I feel? Dang it!

    We are SO close to spring I can feel it, I can taste it, I can smell it. It’s dropping hints like crazy with a warm sunny day here, or an afternoon there. You can see the crocuses and daffodils coming up and you feel a warmish breeze…and then it snows. Or you wake up to frost so thick, you have to run your car for 10 minutes just to de-ice it. Or you live back East and you get pummelled by another Nor’Easter. Spring, you are killing me. Just come already!

    Low carb grain-free lemon scones with glaze

    Well, I am not waiting for that darn elusive spring. I am moving on to spring flavors and enjoying every second of it. That’s not to say that I am not still consuming plenty of winter comfort food. But I’ve got bright spring flavors on my mind and I am thoroughly indulging that whim. Lemon is one of my favourites and these Low Carb Lemon Ricotta Scones are perfection. Pinterest is one of my favourite sources of recipe inspiration and when I saw some beautiful Lemon Ricotta Scones from Baker By Nature, I knew I had to give them a sugar-free, grain-free makeover.

    Low carb lemon ricotta scones make a perfect keto brunch recipe

    I wasn’t entirely sure it would work with my keto ingredients. Ricotta can be a funny thing, and can make baked goods a little wet and soggy sometimes. But I am delighted to say that I got these right from the get-go and the ricotta was a welcome addition. Soft and tender, with a bright lemon flavour. These keto scones absolutely must be part of your spring breakfast rotation!

    Please see my Low Carb Lemon Ricotta Scones on Swerve Sweetener.

    Other Keto Lemon Recipes you will love:

    Lemon Sour Cream Pie

    Lemon Cheesecake Bars

    Lemon Poppyseed Bundt Cake

    Sugar-free Lemon Ricotta Scones on a plate with a yellow napkin.

     

    8.9K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Annabelle says

      August 26, 2022 at 5:51 am

      Your recipe states 1 tablespoon baking powder. Is this correct??

      Reply
      • Carolyn says

        August 26, 2022 at 3:53 pm

        Yep, sure is.

        Reply
    2. Jen V says

      July 18, 2022 at 7:59 pm

      I just made these and I don’t know what happened, but the batter was wet, which resulted in the scones turning out weird shaped. They’re definitely not triangular shaped……lol!! I haven’t tasted them yet so I hope they taste better than the way they look. The only thing I did different, was I didn’t have lemon extract, so I used a teaspoon of lemon juice from the lemon exhausted. Would that have affected the batter?

      Reply
      • Jen V says

        July 18, 2022 at 8:02 pm

        That was supposed to say, “I used a teaspoon of lemon juice from the lemon I zested”

        Reply
      • Carolyn says

        July 19, 2022 at 1:08 pm

        So I am going to guess that your ricotta had too much liquid in it. Maybe drain it a bit next time, or add a touch of coconut flour to help firm them up.

        Reply
    3. Jennifer says

      March 19, 2022 at 9:57 am

      I made these scones yesterday and they are lovely and delicious. I will definitely make them again. Lovely for Easter breakfast. Thank you Carolyn.

      Reply
      • Carolyn says

        March 19, 2022 at 11:50 am

        Happy to hear it!

        Reply
    4. Genevieve Waltrip says

      December 18, 2021 at 9:38 am

      Thank you so much for all your wonderful recipes. My family and friends love so many of them!

      Reply
      • Carolyn says

        December 18, 2021 at 10:02 am

        Delighted to hear it!

        Reply
    5. Kathy Williams, says

      November 11, 2021 at 9:49 am

      Hello!
      I’ve been trying to satiate my sweet tooth on this keto venture I’m on and you’re recipes look absolutely delish!
      I’m trying to understand how you come to a total of 2 net carbs per scone on your lemon ricotta Scones?
      You list 13g total carbs and 3g fiber. That would equal 10g net carbs but it is listed as 2g.
      Thanks for your recipes and your time!

      Reply
      • Carolyn says

        November 13, 2021 at 9:38 am

        So I am not listing it at all… that’s Swerve. And Swerve is mostly erythritol, which has zero impact on blood sugar, thus… you subtract it.

        Reply
    6. Tarah says

      January 09, 2021 at 9:47 am

      I just had to get on here and comment. I love scones and have been on the hunt for a keto scone that is as pleasant as a normal one. And hadn’t found one I loved until this one! I followed the recipe exactly, although I packed the almond flour a little generously in light of the sticky comments. The lemon flavor came through so beautifully! Usually the almond flour overpowers everything. But, not in this case! The texture was more scone like than any I’d tried yet. They also came out of the oven, looked decent and were so easy to handle. Really, they were just delightful! Thanks so much…I’m now a regular fan and can’t wait to try some of your other stuff!

      Reply
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