Keto Lemon Scones

A breakfast staple, these scones provide a convenient, low-carb, calorie-dense meal on the go.
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Prep Time 10 minutes
Cook Time 18 minutes
Course Breakfast, Dessert, Side Dish
Cuisine Scottish
Servings 8
Calories 225 kcal

Equipment

  • Oven

Ingredients
  

  • 2 Cups Almond Flour
  • 0.25 Cups Lakanto Monkfruit Sweetener with Erythritol Use slightly less than 0.25 Cups
  • 0.5 tsp Baking Powder
  • 0.25 tsp Sea Salt
  • 0.25 Cups Coconut Oil Melted
  • Zest of 2 Lemons
  • 0.25 tsp Vanilla Extract
  • 1 Egg
  • 0.25 Cups Fresh or frozen cranberries or blueberries (optional)

Instructions
 

Mixing

  • Preheat oven to 350° F (176° C)
  • Combine the dry ingredients (almond flour, erythritol, baking powder and sea salt) in a bowl.
  • In a separate bowl, mix together the melted coconut oil, lemon zest, vanilla extract and egg.
  • Stir into the dry ingredients until a dough forms.
  • Last, stir in the cranberries or blueberries (optional)

Forming

  • Form a ball and place onto a baking/cookie sheet lined with parchment paper.
  • Flatten into a disc shape, about 1 inch thick and 6 inches in diameter.
  • Cut into 8 wedges and move the pieces about 1 inch apart.

Baking

  • Bake for 16-18 minutes until golden.
  • Let cool completely on the baking/cookie sheet.

Notes

The scones are fragile when hot but they firm up as they cool down.
Serving Size (g) Net Carbs (g) Fat (g) Protein (g) Calories (kcal)
52 2 20 6 225
Note: This nutritional information does not reflect adding “fresh or frozen cranberries / blueberries”
Keyword Calorie Dense, Convenient, Meal on the Go, Sweet