Ricotta Lemon Scones

Name: Ricotta Lemon Scones
Prep time: 15 min
Cook time: 25 min
Total time: 15 min
Yield: 4
Ingredients: almond flour; baking soda; sea salt; lemon zest; lemons; ricotta cheese; eggs; vanilla whey; water; alullose

15 mins prepServes 4

These dreamy Ricotta Lemon Scones are thick, gluten-free, and come with an easy protein glaze made with alullose and whey protein. Perfect for a keto diet, they offer a delicious twist on traditional scones. Enjoy baking these flavorful treats that feature lemon zest and fresh ricotta for a delightful taste.

4 servings

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Instructions

1: Preheat the oven at 325°F.

2: Mix the dry ingredients in a bowl and add the zest of the lemon.

3: Slice one of the lemons.

4: Add the eggs, squeeze half of the leftover lemon, and the ricotta cheese.

5: Blend well.

6: Create a circle with the dough (like a cake) and press the sliced lemons on the bottom.

7: With a sharp knife, cut it into four pieces and shape the corners with your hands.

8: Bake for 25 minutes.

9: In the meantime, mix the ingredients for the drizzle.

10: Once baked and cooled, add the drizzle to the scones.

11: Enjoy!

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Ricotta Lemon Scones

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