Keto Lemon Ricotta Scones (Tender, Low-Carb & Brunch-Perfect)

These Keto Lemon Ricotta Scones are tender, buttery, and bursting with fresh lemon flavor — all without the carbs of traditional scones. Ricotta cheese keeps them incredibly soft, while almond flour gives them structure and richness.

They’re the kind of scone you serve with coffee when guests come over and no one suspects they’re keto. And before we start, don’t forget to subscribe by email so you never miss a low-carb bake that truly tastes indulgent

Overview of Recipe Content

What This Recipe Is

A low-carb, keto-friendly lemon scone made with almond flour and ricotta cheese for a soft, bakery-style texture.

Why You’ll Love It

• Keto & low-carb friendly
• Extra tender thanks to ricotta
• Bright, fresh lemon flavor
• Perfect for brunch or breakfast
• Freezer-friendly

What They Taste Like

Lightly crisp edges with a soft, moist crumb — buttery, citrusy, and not overly sweet.

Full & Complete Ingredient List

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Keto Lemon Ricotta Scones

• 2 cups fine almond flour
• ⅓ cup powdered keto sweetener (ackee fruit/monk fruit, erythritol, or Swerve)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Zest of 1 large lemon
• ¼ cup unsalted butter, cold and cubed
• ¾ cup whole-milk ricotta cheese
• 1 large egg
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract

Optional Lemon Glaze (Keto)

• ¼ cup powdered keto sweetener
• 1–2 teaspoons lemon juice

How to Make Keto Lemon Ricotta Scones

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Step 1: Prep

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk almond flour, powdered sweetener, baking powder, salt, and lemon zest.

Step 3: Cut in Butter

Add cold butter and work it into the flour mixture until crumbly.

Step 4: Add Wet Ingredients

Stir in ricotta, egg, lemon juice, and vanilla until a soft dough forms.

Step 5: Shape

Pat dough into a round about ¾-inch thick. Cut into 6–8 wedges and place on baking sheet.

Step 6: Bake

Bake for 18–22 minutes, until edges are lightly golden and centers are set.

Step 7: Glaze (Optional)

Whisk glaze ingredients and drizzle over cooled scones.

What to Serve with Keto Lemon Ricotta Scones

• Coffee or espresso
• Tea with lemon
• Butter or keto lemon curd
• Fresh berries (in moderation)

Tips for Making It Perfect

• Use fine almond flour, not almond meal
• Don’t overwork the dough
• Chill dough 10 minutes if too soft
• Let scones cool before glazing

Storage Instructions

• Refrigerator: Up to 5 days, airtight
• Freezer: Up to 2 months
• Reheat: Toast gently or warm in oven

General Information

Ricotta has been used in Italian baking for centuries to add tenderness without dryness. In keto baking, it’s especially helpful for preventing dense textures common with almond flour.

Frequently Asked Questions

Do these taste eggy?

No — ricotta balances the eggs perfectly.

Can I use part-skim ricotta?

Yes, but whole-milk gives best texture.

Are these very sweet?

Lightly sweet — add glaze if you want more sweetness.

Can I make them dairy-free?

Ricotta is key here; dairy-free swaps will change texture.

Conclusion

These Keto Lemon Ricotta Scones are tender, bright, and wonderfully satisfying — perfect for low-carb mornings that still feel special. If you loved these, try:

• https://poulef.com/keto-breakfast-recipes/
• https://poulef.com/low-carb-brunch-ideas/
• https://poulef.com/keto-lemon-desserts/
• https://poulef.com/almond-flour-baking/
• https://poulef.com/keto-scone-recipes/

Interactive Elements

Baked these scones?
Leave a review, comment below, and share your brunch spread on Pinterest:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Per Scone – Approximate)

Nutrient	Amount
Calories	210
Fat	18g
Saturated Fat	8g
Carbohydrates	6g
Fiber	2g
Net Carbs	4g
Protein	7g
Sugar	0g

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