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:
Caroline says
These are absolutely delicious!,
My hubby wolfed them down in 2 bites! He just loves lemon.
In regards to the glaze. It says 1 tbsp of lemon juice. Is that a typo?
I had to use 1/2 lemon squeezed to get it to a glaze!
Thanks again! Being British I’ve always loved scones 😊
Carolyn says
I don’t think it’s a typo. I haven’t made these in a while but powdered Swerve usually dissolves very easily into even a small bit of liquid. Did you use a different sweetener, by chance?
Caroline says
Here in Canada it’s called Swerve icing sugar. But I definitely needed extra liquid 🤔
Renee Quinn says
Hi, any suggestions for a substitute for Almond Flour due to a severe nut allergy? I was thinking of trying sunflower flour/meal instead.
Thanks
Carolyn says
Try the sunflower but be aware it will have a bit of a greyish tinge.
Dale Courville says
Thanks, Carolyn & Lynne L & Wenda & Lorraine & Helen for the advice. I don’t post often because I never remember where I ask for advice and basically have to stumble across my own comment, as was the case here while revisiting “scones”. Hence, here I am over a year later! HaHa!. Personally, trying to sort all of the low carb sweeteners is a bit of a mystery. I have been getting along okay w/Stevia but hope Swerve granular & powder will solve some problems rather than just using Stevia “powder” for most things. It certainly was good timing for me to see this. I am in Kamloops, taking my truck to the Peach City Beach Cruise in Penticton this weekend so will drop in at the Superstore in Penticton – easier than stopping off in Kelowna en route. Hugs!
Cynthia deHaan says
watch the xylitol around animals. It is poison for dogs!
Carolyn says
This recipe doesn’t use any xylitol. Not sure why you’re saying that?
Susan Wilson says
OMG !!!! These Lemon Ricotta Scones are so good and super easy to make? I love all of your recipes, so much.
Lori says
Oh my, I’m in heaven!!! I made these for the first time last night and wanted to eat one immediately, they smelled so good. Since it was so late, I refrained and am now just having my first taste for breakfast. Normally, I start my day with two eggs with cheese for breakfast. Yesterday morning, I realized I couldn’t choke down another scrambled egg and had to figure out something to change up breakfast. I remembered this recipe and knew I had to try it. I skipped the glaze and am enjoying them smothered with clotted cream (yes, I sent my husband to the British store last night to buy their last bottle of English clotted cream). Oh so amazingly good! Your recipes never fail and I truly appreciate all the hard work you put into this website and your cookbooks. Thank you for all the recipes you share with us.
Maria Brent says
Dear Carolyn
My letter above was filled with typos! Forgive me! I meant to type at the end that I never could have stayed low carb WITHOUT you. And oat fiber, not oat flour—-and some others as well..
Thanks again for the recipe and your efforts.
Maria Brent says
Thank you for this tasty, easy, and versatile recipe. I pat the dough into a silicone tartlet pan to get 12 “tea cakes.” I have substituted 1/8cup oat fiber for 1/8 cup almond flour—-may try a bit more next time, and maybe next time making then savory. The oat flour adds a little crunch when gently toasted. I brushed to cups of the tartlet pan with a little melted butter. After cooling, I slice them horizontally and freeze. A few minutes in the toaster over is all it takes.
I use BochaSweet in these—-you referenced it once and I checked it out. I don’t use much sweetening. And this has become my favorite.
Maybe you could discuss Bochasweet and its uses.
And thank you a thousand times for your ideas and efforts. You make me healthier. I never could have stayed low carb with you, Carolyn.
Joni says
Yet another fabulous low carb recipe. These were delicious! Made my first batch today and followed the recipe to the letter; they turned out beautifully. I like the smaller size of scone and they really fill you up. Thank you for sharing your amazing recipes that don’t require a bunch of specialty ingredients!
Ella says
Hi Carolyn ,
Could I substitute cottage cheese for ricotta? I love the tanginess if cottage cheese with lemon.,, maybe if I purée it to be smooth ?
Debbie says
I LOVE this recipe! The texture is great. I made it as wriyten first than created variations of lemon cranberry, coconut caramel extract choc chip, maple pecan with a glaze of confection sweetener maple extract and butter…yum i make a half batch at a time so get 4 batches per tub of ricotta . tomorrow going to use butter extract and try rhem as a tea biscuit for sf jam.
MDM says
Is it supposed to be more of a thick batter?
I wasted so much due to it sticking to everything while shaping, wedging, etc…
Carolyn says
Not at all so something went wrong. Did you measure out correctly? What kind of almond flour did you use? It should be a thick dough that you can pick up with your hands.
Sharon says
Hi Carolyn, yes, mine was very sticky as well. I tried to continually dust my hands with the flour. It just didn’t work long enough. Next time I may use slightly more flour than what recipe says. It also stuck to utensil used to cut them and spatula to separate each one. 😳 IDK! They are baked, out of the oven and ready to be eaten.
Carolyn says
What brand of almond flour are you using?
Donna says
Carolyn,
I just had the same soggy experience using Bob’s RED MILL superfine. I am guessing I needed more flour ? I made the cinnamon roll scones without a problem but for this I opened up a new bag.
Carolyn says
It’s hard to measure exactly with almond flour. If the dough is too sticky, work in more almond flour until it isn’t.
Philomenne says
I’m so glad you liked the lemon curd- I’m addicted to the stuff!! And I so hear you on the cheese grater thing I once took off a serious chunk of thumb grating butter for scones. I never make scones without thinking of that, and it was YEARS ago!
Darleen Prangue says
One of the best ricotta scones I have ever ate thanks for this delightful recipe!
Teresa says
These are wonderful!!
Laila says
Hi, I was wondering if you could substitute the Swerve with Xylitol? I find it has no aftertaste and I can get it in bulk at the bulk barn. I live in Bowmanville, Ontario. Also, someone told me that too much Erythritol can cause diarrhea. Is that true? Thanks, can’t wait to try this recipe!
Carolyn says
No it’s not true, actually. Erythritol is the one sugar alcohol that does not cause GI upset, whereas xylitol does! Anyway, you can sub if you like.
Shondra Turner says
I purchase the Swerve 48 oz bags (granular and powdered) on Amazon. It ends up being cheaper than purchasing the 12 oz bags in the stores. Both bags last me more than 6 months. I try to remember treats stay in the that category and not as part of meals. That way I can make it stretch. I plan on making these yummy lemon scones tomorrow morning. Can’t wait.
Hope says
I just took these out of the oven and let them cool for about 10 minutes before digging in. So delicious, even before the glaze goes on. Thank you so much– you get better with every recipe! <3
Jane says
Hi Carolyn,
The recipe on the Swerve site says “1/4 tsp salt Zest of one lemon”.
Should I assume that should be on two separate lines?
Also, I have lemon oil in the pantry, would a couple drops of that be ok? Or is extract better?
Thanks, can’t wait to try them.
Jane
Carolyn says
Yes, two lines. i will ask them to fix that.
A couple drops of the lemon oil should be fine.
Jane Gasiorowski says
These are a hit! I’m making my third batch.
Dale Courville says
Hey Carolyn – I am Dale, a male fan of your blog. These look great and I want to make them but I am looking for general advice. You were born Canadian – I am Canadian – Central BC. Swerve is not in any area around me. I use Stevia in the Raw. I am fine with Stevia but my son has an aversion-I understand this as I hate caraway & cilantro. I have Truvia available to me – seeking other outlets. Having said this, my son is only here a week a year
I see recipes w/powdered swerve + swerve – Stevia in the Raw is said to be granular but is a powder that blows about the room – can’t imagine what a powdered swerve is comparatively.
I have read everything I can about this stuff erythritols are a complete mystery – is there a site that answers this stuff? I am diabetic 2 and I am placing my entire life cooking concept on the low carb high fat concept
Right now my main contacts are Diet Doctor & Carolyn
This is not to put pressure on you at all – just that I think your creations fit what I want to create for my longevity.
Maybe you could get back to me?
BTW, I have made a ton of your stuff and love what your concepts, loyalty etc
Carolyn says
Hi Dale. Where are you in BC? Kelowna area? I just typed Kelowna into Swerve’s store locator and they have a lot of stores in that area, so there may be something near you after all. Low Carb Canada also carries it if you want to purchase online. Stevia in the Raw is not very good and yes, they call it granular but it’s light and powdery. Swerve is actually crystalline similar to sugar. And the powdered version is very similar to powdered sugar (aka icing sugar). They have great Canadian distribution so you may find it somewhere near you. If you can, give it a try.
Erythritol technically has “carbs” but I put that in brackets because those carbs get excreted to the urine without ever entering the blood stream. Great news for diabetics like you and me!
Hope that helps.
Lynne L says
You can also order it on Amazon.ca. I buy it at our local Loblaws/Superstore or Metro. Whole Foods also carries it, as do most health food stores (at least in Ontario & hopefully B.C. will be the same. Must make these yummy scones!! Thanks for the recipe!
Wenda says
I buy Swerve at LowCarb Grocery…fast and efficient online service….Superstore in Penticton BC also has it even cheaper …I think it was $7.98 per bag..
Lorraine S Dagen says
Swerve can also be found at Thrive Market an online retailer. https://thrivemarket.com/p/swerve-granular-sugar-replacement Here is what they say about it….. Why You’ll Love It
Swerve is a great tasting, natural sweetener that measures cup-for-cup just like sugar. Made from a unique combination of ingredients derived from fruits and vegetables, Swerve contains no artificial ingredients, preservatives or flavors. Swerve is non-glycemic and safe for those living with diabetes. Human clinical trials have shown that Swerve does not affect blood glucose or insulin levels. The secret to our zero calorie sweetness is a combination of erythritol and oligosaccharides that provide excellent baking and cooking functionality. And with the ability to brown and caramelize, Swerve will be right at home in your kitchen.
Helen B. says
I actually buy mine at the Superstore (Loblaws). They have both regular Swerve and powdered.