Lemon Ricotta Scones (Lc) Recipe

Name: Lemon Ricotta Scones (Lc)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.5 cups almond flour; 0.5 cups coconut flour; 1/3 cup granular Swerve; 1 zest of a large lemon; 2 eggs, wisked; 2 tablespoons baking powder; 0.5 cups whole milk ricotta; 0.25 teaspoons lemon extract; 0.25 teaspoons orange extract; 0.5 cups Swerve powdered; 4-5 teaspoons fresh squeezed lemon juice

Servings: persons

2.5 cups almond flour
0.5 cups coconut flour
1/3 cup granular Swerve
1 zest of a large lemon
2 eggs, wisked
2 tablespoons baking powder
0.5 cups whole milk ricotta
0.25 teaspoons lemon extract
0.25 teaspoons orange extract
0.5 cups Swerve powdered
4-5 teaspoons fresh squeezed lemon juice

1
Combine the dry ingredients (including zest) in a bowl and mix well.
2
Add the ricotta, eggs, and extracts. Combine well.
3
Divide the dough into halves and, by hand, flatten into about 5-inch disks on a parchment covered sheet pan.
4
Use a sharp knife to score (but not separate) into sixths.
5
Bake at 325F for 25 minutes, until lightly browned.
6
Remove and place onto a cooling rack. Coat with a paste made from the Swerve and lemon juice.
7
Let cool completely and separate along the score lines by hand.
8
Wrap individually in Saran and then store in the refrigerator in a zip-lock bag.

1057

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2.5 cups almond flour, 0.5 cups coconut flour, 1/3 cup granular Swerve, 1 zest of a large lemon, and more.

Yes, Lemon Ricotta Scones (Lc) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Ricotta Scones (Lc)

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