Lemon Ricotta Scones
Lemon Ricotta Scones 2
Lemon Ricotta Scones
Ingredients
Scones
- 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
Glaze
- ¼ cup Swerve, Confectioners
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 325F and line a baking sheet with parchment or a silicone liner
- 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.
- 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.
- Bake about 25 minutes, until golden brown and just firm to the touch. Remove and let cool.
- 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 |
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Comments:
Susan
Hi, I was if you could substitute mascarpone for the ricotta? Thanks
Swerve
Hi Susan, we suggest using ricotta in this recipe for best results. It has a much higher moisture content than mascarpone.
KIMBERLEY COOK
Can I make these with coconut flour? I am not a fan of almonds.
Swerve
Hi Kimberley! Coconut flour is extremely absorbent, so it can't be substituted equally. We'd suggest using regular flour, or Bob's Red Mill 1 to 1 gluten free baking flour in place of the almond flour in this recipe.
Elee
How are you coming up with 2 Net Carbs for this recipe?
Swerve
Hi Elee, To find net carbs in a recipe with Swerve, you take the total amount of carbs, minus fiber and Swerve, since both of those do not affect blood sugar. In this recipe, 13g carbs - 2g fiber - 9g Swerve = 1g net carbs. However, there are 2g sugar from the lemon and ricotta. So the total net carbs are 2g per scone.
Emily
Can I switch out coconut flour for almond flour?
Swerve
Hi Emily! Coconut flour really absorbs liquid, so we would not recommend switching the flours in this recipe.
Tina Micheli
Ricotta Scones recipe. How were the net carbs calculated. I always thought you subtract fiber from carbs to get net carbs.
Swerve
Hi Tina, That is correct! But you also subtract Swerve. To find net carbs in a recipe with Swerve, you take the total amount of carbs, minus fiber and Swerve, since both of those do not affect blood sugar. In this recipe, 13g carbs - 2g fiber - 9g Swerve = 1g net carbs. However, there are 2g sugar from the lemon and ricotta. So the total net carbs are 2g per scone. Thanks for visiting our website!
Ann Marie
Just made these and they are Yummy!!! Will these freeze well?
Swerve
Hi Ann Marie! These should freeze great!
Debbie
These are great! I made a half batch (6) and pressed some chopped frozen cranberries on top. I think they would be good with blueberries and other extracts for variations. This will be a staple recipe for me!
Debbie
I love the texture of these scones. Wondering if i can create diff flavors using diff extracts and addins...thinking maple and toasted walnut, lemon poppy seed , lemon blueberry etc etc
Julie
Just checking if salt zest of a lemon is correct?
Swerve
Hi Julie! Sorry, we forgot to add a space. The ingredients are correct now. Thanks for pointing that out!
Bonnie Tucci
What is Swerve?
Swerve
Hi Bonnie! Swerve is an all natural zero calorie sugar replacement. It's a great way to make some healthier baked goods!
Tresa
I only have whole milk Lg curd cottage cheese. Can I use this as a substitute for the Ricotta?
Swerve
Hi Tresa! Cottage cheese will have a higher moisture content than ricotta, so if you'd like to try the recipe with cottage cheese, we'd suggest straining it first, and then blending the cheese for a smooth consistency. Hope this helps!
Sue
Easy and so yummy - moist with a tender crumb. I added 1 1/2 T of poppy seeds this time (mmm!) and might try little wild blueberries next time. Carolyn Ketchum is my all-time favorite low-carb/keto baker. Kudos!
Dolores Zamarripa
hi I finally got to make these. They came out pretty good ! I love the Ricotta lemon flavor and now I can enjoy it with this more healthy option. My husband loved them also ! Thanks so much.
Sharon
Hi! These look great. Would non-fat Greek yogurt work in place of the ricotta? I'd also like to add blueberries or blackberries to these. Would I need to adjust any of the other quantities if I add fruit? Thank you!
Helen B
HI. Have made these several times now, and they are certainly a huge hit in our household. However, the dough comes out so sticky and moist, I have never been able to make '6 even wedges' and spread them around the baking pan!! I have tried using all kinds of methods, including spraying my hands and implements with coconut oil to make the dough not stick to everything. No success. Mine usually appear as a 'mini log'. lol. Oh well, it is only the two of us here and we really don't care what they look like because they are so scrumptious!!! Maybe because we are at a higher altitude? Would 3500 feet cause any issues? Anyway, thanks for the recipe, even if they don't look like yours!!
Swerve
Hi Helen! We're glad you are enjoying the recipe! You might be able to add a little bit of almond milk to help with the dough. The high altitude could definitely be a factor.
Helen B
Thanks for the suggestion -- will try adding some almond milk the next time I make them. So yummy! Last time I made them, my husband said, "Oh boy!" haha