Summary:
These lemon poppy seed scones are easy breakfast treats made with almond flour, satisfying your sweet cravings while on keto or other low carb diets. There's a lot of variety in scones — these are the slightly crumbly and drier kind, and only slightly sweet.

INGREDIENTS
- 1.25 cups
almond flour (Note 1) - 1/4 cup
confectioners swerve sweetener , plus more for dusting (Note 2) - 2 lemons, finely grated (Note 3)
- 1 large egg yolk (Note 4)
- 1 tablespoon salted butter, melted
- 1 teaspoon
poppy seeds - 1 teaspoon
ground cardamom - 1/2 teaspoon
baking powder - 1/2 teaspoon
vanilla extract
INSTRUCTIONS
- Prepare: Preheat the oven to 300 F.
Set aside a baking half sheet lined with parchment paper or a nonstick baking mat. - Make Dough: Mix all ingredients together using your hands in a medium bowl until a single dough forms. The mixture will be very crumbly at first, then eventually combine into a cohesive dough. If dough is too dry to combine, mix in a few drops of water or melted butter.
- Form Scones: Form dough into a circle about 5 inches in diameter on the parchment paper or other nonstick working surface.
Cut dough using a dough cutter or knife into 6 equal wedges. Separate them and press down on each wedge with the palm of your hand so that it's no thicker than 1 inch. - Bake: Spread out wedges on the lined baking sheet. Bake at 300 F until scones are browned around edges and golden on top, about 20 minutes. Remove them from the oven. With scones remaining on the baking sheet, generously sift 1/2 teaspoon of confectioners
Swerve over them using a sifter spoon while they're still soft and hot. - Serve: Let scones sit at room temperature until cool enough to touch, about 10 minutes. Transfer them from the baking sheet to a serving plate. Serve warm (Note 5).
NUTRITION
Makes 6 Servings |
Amount Per Serving (1 small scone): |
Calories 150 (79% from fat) | |
Total Fat 13g | 20% |
Saturated Fat 2g | 11% |
Cholesterol 36mg | 12% |
Sodium 30mg | 1% |
Net Carb 2g | |
Total Carb 4g | 1% |
Dietary Fiber 2g | 9% |
Sugars 1g | |
Protein 5g |
PHOTOS







I cook for a person with severe food allergy to tree nuts – I would love to see more coconut baking recipes.
Thanks for the feedback, Laura!