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.

Lemon Scones

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Prep: 20

Cook: 20

Cool: 10

Yield: 6 scones

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

Vitamin A 2% · Vitamin C 0% · Calcium 5% · Iron 5%

PHOTOS

low carb scone ingredients in glass bowl

keto lemon poppy seed scones on black plate

NOTES & TIPS

(1) Almond Flour. Same as 4 ounces weight. I use almond flour that is blanched, which means the skins are taken off of the almonds, so that the resulting flour looks white. Don’t substitute with coconut flour or other flours, which vary in their absorbency and aren’t a 1:1 substitution.

(2) Sweetener. Same as 1.2 ounces weight. Confectioners Swerve is a dry erythritol-based sweetener that measures the same as regular powdered sugar. You can substitute with your favorite dry sweetener. To calculate the amount to use, check your sweetener’s packaging to determine how its sweetness compares.

(3) Grating Lemons. I use a microplane to get very fine zest, 2 to 3 tablespoons lightly packed zest from 2 medium lemons. Avoid grating bitter white areas. The rest of the lemons aren’t used in this recipe; squeeze them for fresh juice to use in Lemon Posset or Lemon Fat Bombs.

(4) Egg Yolk. Don’t use the whole egg, which would add too much liquid and result in dough that’s too sticky to handle.

(5) Serving. Serve them with toppings like softened butter and warm Keto Blueberry Jam. If you have leftovers, cool scones completely then store in a covered container or ziploc bag at room temperature for up to a few days. Serve them at room temperature; no need to reheat. They will still be quite good!

(6) Nutrition. Assumes you are using Swerve or similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and not included in the nutrition estimate.