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 |