Tender keto lemon ricotta scones made with almond flour. Bright, soft, and perfect for low-carb brunch.

Scale

2 cups almond flour

1/3 cup powdered keto sweetener

1 tsp baking powder

1/4 tsp salt

Zest of 1 lemon

1/4 cup unsalted butter, cold

3/4 cup whole-milk ricotta cheese

1 large egg

1 tbsp lemon juice

1 tsp vanilla extract

Optional Glaze:

1/4 cup powdered keto sweetener

1–2 tsp lemon juice

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1. Preheat oven to 350°F and line a baking sheet.

2. Mix dry ingredients and lemon zest.

3. Cut in butter until crumbly.

4. Stir in ricotta, egg, lemon juice, and vanilla.

5. Shape dough and cut into wedges.

6. Bake 18–22 minutes until golden.

7. Cool and glaze if desired.

Use fine almond flour.

Do not overmix dough.

Cool before glazing.