Craving a delicious treat that won't derail your keto diet? Look no further! These Low Carb Lemon Poppy Seed Scones are the perfect balance of zesty lemon flavor and nutty poppy seeds, all while keeping your carb count in check. In just 35 minutes, you can whip up a batch of these delightful scones that are not only gluten-free but also packed with wholesome ingredients. Whether you're enjoying them for breakfast or as an afternoon snack, these scones are sure to impress. Ready to elevate your baking game? Let’s dive into this easy, mouthwatering recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Keto
Serves: 12 scones
Ingredients
- 2 cups almond flour
- 1/4 cup erythritol
- 1 tbsp poppy seeds
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the scones from sticking.
- In a large mixing bowl, combine the almond flour, erythritol, poppy seeds, baking powder, and salt. Whisk the dry ingredients together until they are well mixed and free of lumps.
- In a separate bowl, cream the softened unsalted butter until it is light and fluffy. You can use an electric mixer or a whisk for this step.
- Add the eggs, lemon juice, and lemon zest to the butter, mixing until everything is well combined and smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Be careful not to overmix; just combine until everything is incorporated.
- Using your hands or a spatula, form the dough into a ball. If the dough is too sticky, you can add a little more almond flour to help with handling.
- Transfer the dough onto a lightly floured surface (using almond flour) and gently pat it into a circle about 1-inch thick. Cut the circle into 12 wedges or use a biscuit cutter to create individual scones.
- Place the scones on the prepared baking sheet, ensuring they are spaced apart to allow for rising.
- Bake the scones in the preheated oven for 18-20 minutes, or until they are golden brown on the edges and a toothpick inserted into the center comes out clean.
- Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your Low Carb Lemon Poppy Seed Scones warm or at room temperature. They can be stored in an airtight container for several days, or frozen for longer storage.
Tips
- Measure Ingredients Accurately: For the best results, use a kitchen scale to measure your almond flour and erythritol. This ensures the right texture and sweetness in your scones.
- Room Temperature Butter: Make sure your unsalted butter is softened to room temperature. This helps create a light and fluffy texture when creaming it with the eggs.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to tough scones, so be gentle!
- Customize Your Flavor: Feel free to experiment with additional flavors! A touch of vanilla extract or a hint of lavender can add a unique twist to your scones.
- Check for Doneness: Ovens can vary, so keep an eye on your scones as they bake. They should be golden brown on the edges, and a toothpick should come out clean when inserted into the center.
- Storage Tips: Store your scones in an airtight container to maintain freshness. They can also be frozen for up to a month—just pop them in the toaster or oven for a quick reheat!
- Serving Suggestions: Enjoy these scones warm with a pat of butter or a dollop of sugar-free jam for an extra treat!
Nutrition Facts
Calories: 160kcal
Carbohydrates: 4g
Protein: 6g
Fat: 14g
Saturated Fat: g
Cholesterol: 45mg
