- María Fernanda López
Dreamy Ricotta Lemon Scones (Keto & Gluten Free)
As the name says, these scones are seriously dreamy. Perfect for this time of the year, or if you are like me, then all year long. That's one staple in my fridge, lemons, limes... I can tell I'm a fan and these will be another excuse to have them in stock.
A summer baked good with a slight bitterness from the ricotta cheese that also increases the density of the recipe. The drizzle on top is just the perfect finishing to this summer-ish recipe that will be great for those afternoons.
About these Dreamy Ricotta Lemon Scones:
These are super easy to make! Made with simple ingredients that play in a beautiful symphony of flavors, lemon juice with the touch of the zest and vanilla. The base of these scones is the almond flour to keep it gluten free and low carb.
These have a finishing touch ot a vanilla drizzle made with grass-fed whey; simple, low carb and does the sweet trick! It blends so well with those soft lemons from the bottom.
The combination of healthy fats, fiber and protein here is just the perfect combination for steady glucose levels! From the almond flour, ricotta cheese to the lemons that are considered a low carb fruit and the protein drizzle.
Such a perfect snack, or treat to those afternoons or brunch with your friends, these are great to spread the gluten free and low carb love and demonstrate the eating healthy is filled with flavor too!
Overall, these are the ingredients needed for these Dreamy Ricotta Lemon Scones:
If you are dairy free you could also use some dairy free ricotta cheese, this is a very special of the recipe that might be hard to substitute but glad that nowadays we have different options! The ricotta cheese here adds a thickness and blends very well with the lemons from the bottom and the scones.
For the Vanilla Drizzle mentioned above I simply used two key ingredients, and this is a simple drizzle that goes a long way; from scones to muffins! I use this recipe to take my baked goods to the next level and if you want to make it extra thick you can try adding 1/2 tsp of xanthan gum or beef gelatin.
Vanilla grass-fed whey
The full instructions will be below along with the nutritional information per serving. A good gluten and keto recipe that will be even a good snack or treat for any time of the day! Each scone only has 2.4g of net carbs and 9.3g of protein!
Overall this recipe is:
Meal Prep Friendly
The end result
Sweet lemony scone with a delicious creamy drizzle that makes this the ultimate spring/summer scone. It's thick, with crispy on the crust and a soft inside. The sliced lemons on the bottom just makes sure that the lemon flavor infused into the scone in a very lovely and delicate way.
These are great to enjoy with some cold coconut milk sweetened with monk fruit to keep it low carb, dunked in almond milk too! These are perfect as an afternoon snack or even post workout thanks to the 9.3 grams of protein that each scone has.
This is a great recipe that your family or friends will love! Easy to prepare and elegant no matter the occasion, this recipe is made to enjoy in the most effortless and most delicious way ever, I mean... only simple and minimal ingredients in a healthy gluten free and keto lemon scones for the win!
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Dreamy Ricotta Lemon Scones
By María Fernanda López
2 + 1/4 cups of almond flour
1 tsp of baking soda
1/2 tsp sea salt
1/2 tsp lemon zest
1 + 1/2 pieces of lemons
1/2 cup of ricotta cheese
1 scoop of vanilla grass-fed whey
3 tbsp of water
2 tbsp of granulated monk fruit
Preheat the oven at 325F.
Mix the dry in a bowl and add the zest of the lemon.
Slice one of the lemons.
Add the eggs, squeeze half of the leftover lemon and the ricotta cheese.
Blend well. Create a circle with the dough (like a cake) and press the sliced lemons on the bottom.
With a sharp knife cut it into four pieces and shape the corners them with your hands.
Bake for 25 minutes.
In the meantime mix the ingredients for the drizzle.
Once baked and cooled, add the drizzle to the scones.
Nutritional Information per serving (171 kcal)
Net Carbs: 2.4g