These savory keto scones are bursting with flavor. Made with ricotta cheese and fresh herbs, they make a wonderful side dish or light breakfast. Delicious with all your favorite keto dinner recipes!
Preheat the oven to 325F and line a baking sheet with a silicone liner or parchment paper. Lightly grease the silicone or parchment.
In a large bowl, whisk together the almond flour, green onions, parsley, rosemary, thyme, baking powder, salt, and pepper. Stir in the ricotta and egg until the dough comes together.
Turn the dough out onto the prepared baking pan and pat into a 6 inch circle. Using a sharp knife, cut into 6 even wedges. Do not separate. Sprinkle with the paprika and sea salt.
Bake about 20 minutes, until the tops are firm to the touch. Remove and carefully separate the scones, then bake another 5 to 7 minutes, until the sides are dry to the touch.