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: