Lemon Ricotta Scones 2
Lemon Ricotta Scones 2

Lemon Ricotta Scones

Recipes   Breakfast     Gluten Free     Sweets    



  • 2 1/2 cups almond flour
  • 1/3 cup Swerve, Granular 
  • 1 tbsp baking powder 
  • 1/4 tsp salt 
  • Zest of one lemon 
  • 2 large eggs 
  • 1/2 cup whole milk ricotta 
  • 1/2 tsp lemon extract


  • ¼ cup Swerve, Confectioners
  • 1 tbsp lemon juice
Lemon Ricotta Scone 4


  1. Preheat the oven to 325F and line a baking sheet with parchment or a silicone liner
  2. In a large bowl, whisk together the almond flour, Swerve, baking powder, salt and lemon zest. Add in the eggs, ricotta, and lemon extract  and stir until the dough comes together.
  3. Divide the dough in half and pat into two circles, about 5 to 6 inches in diameter, on the prepared baking sheet. Cut each circle into 6 even wedges. Gently lift the wedges with a spatula and spread around the pan a few inches apart.
  4. Bake about 25 minutes, until golden brown and just firm to the touch. Remove and let cool.
  5. Whisk the powdered Swerve and lemon juice in a small bowl and drizzle over the cooled scones.

Makes 12 scones.

Lemon Ricotta Scones 3
Nutrition Facts

Serving Size 1 scone

Servings 12

Calories 150
Total Fat 12g
Total Saturated Fat 2g
Cholesterol 35mg
Sodium 65mg
Total Carbs 13g
Dietary Fiber 3g
Sugars 2g
Swerve 9g
Protein 6g
Net Carbs: 2g