These tender low carb ricotta scones will have your tastebuds dancing. A beautiful recipe to welcome the start of spring!
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!
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.
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:
Your recipe states 1 tablespoon baking powder. Is this correct??
Yep, sure is.
Jen V says
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?
Jen V says
That was supposed to say, “I used a teaspoon of lemon juice from the lemon I zested”
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.
I made these scones yesterday and they are lovely and delicious. I will definitely make them again. Lovely for Easter breakfast. Thank you Carolyn.
Happy to hear it!
Genevieve Waltrip says
Thank you so much for all your wonderful recipes. My family and friends love so many of them!
Delighted to hear it!
Kathy Williams, says
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!
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.
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!