Light, fluffy, grain-free scones with a pop of tangy lemon and sweet blackberry. This sugar-free, low-carb treat is the perfect brunch of tea-time sweet.
Deep in the heart of the Willy Street neighborhood in Madison, Wisconsin is a funky little cape cod that has been converted into a breakfast joint: Lazy Jane’s Cafe. I drove past it when I first tried to find the bakery/restaurant some 15 years ago when I was a student at the University of Wisconsin.
This unassuming, laid back cafe touts all that locals love about the neighborhood. Aside from a delicious made-to-order breakfast, Lazy Jane’s has the most wonderful homemade bakery items. It was there, some years ago, that I fell in love with the scone.
Lazy Jane’s doesn’t just have ordinary scones. These monstrous beauties are studded with fresh fruit. My absolute favorite is their Blackberry Lemon. I would sit for hours drinking chai tea and eating scones off of vintage dishware when I lived there, tucked away in some nook on an old sofa while locals played games or families chatted away. Lazy Jane’s embodies everything that I loved about that city and it’s residents.
Best Lemon Ricotta Scones – Keto, Low Carb, Sugar-free, Grain-free, Gluten-free
I still dream about those scones, and a two hour plus drive seems a bit ridiculous for a baked good. However, if the weather were just right and it was a Farmer’s Market Saturday, I might be willing to get in the car and not look back. Some things in life are worth it.
This recipe took some trial and error. I really was not sure that a grain-free scone was going to work out. Normally speaking, you cut in super cold or even frozen butter into flour for that flaky texture. Round one of recipe testing was focused on the traditional method. Delicious result, but not even remotely close to a scone texture of consistency.
The final product was so soft that it started falling apart the next day. Good-bye butter. In round two, I omitted the butter entirely (this felt like some kind of baking cardinal sin, believe me) and added an additional egg. Vastly improved! I still was not able to do a flat, wedge shape with the dough, so this recipe is more or less of a drop scone.
With a cup of tea in one hand, and a blackberry lemon ricotta scone in the other, I feel like I’ve gone back to Madison. I’m a lot wiser, and much healthier now, but I can still feel that same hum of energy and hear the laughter of my fellow patrons as I take a bite.
How to make Low Carb Almond Flour Scones
- Erythritol (Swerve is my favorite)
- Lemon zest
- Blanched, ground almond flour
- Coconut flour
- Baking powder
- Whole milk ricotta cheese
- Lemon juice
- Powdered erythritol (for glaze)
Keto Lemon Scone Recipe Tips & Tricks:
Consider cutting your lemon zest into the sugar before adding the other dry ingredients. Getting the citrus oil activated with a little elbow grease will only give you a brighter overall lemon flavor.
Not all lemons are created equal. The intensity of the lemon flavor does vary from batch to batch simply because some lemons are more intense than others. I tend to always add a bit more zest and juice just in case, though, you can follow the recipe and still enjoy the flavor. I’m a firm believer that nothing can be too lemony.
Use room temperature eggs to help ensure that you get the best rise.
Carefully fold blackberries into the batter. To prevent them from breaking and discoloring the batter, you’ll want to gently fold the whole blackberries into the batter right at the very end. Do make sure to wash and dry them before using!
Other Low Carb Lemon Treats you’ll love:
Light and moist grain-free scones featuring blackberry and lemon. A low-carb, sugar-free treat that pairs wonderfully with a cup of tea or coffee.
- 1/4 cup granular erythritol, Swerve
- zest of one lemon
- 2 cups blanched almond flour
- 2 tbsp coconut flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 cup whole milk ricotta cheese
- 2 large eggs
- 1 1/2 tbsp lemon juice
- 6 oz fresh blackberries
- Lemon Glaze
- 1/4 cup powdered erythritol, Swerve
- 1 tbsp lemon juice
- Preheat oven to 350 degrees
- In a medium bowl, add sugar and lemon zest. Use pastry blender to cut zest into sugar, activating the oil. Add remaining dry ingredients. Whisk to combine.
- In a small bowl, mix together ricotta, eggs, and lemon juice. Add to dry ingredients and stir until a moist dough forms. Carefully stir in blackberries.
- On a parchment lined baking tray, drop large spoonfuls of dough. You should be able to make about 8-10.
- Bake for 20 minutes or until lightly browned. Do not over bake as bottoms may burn.
- Remove and let cool. Mix powdered erythritol and lemon juice in a small bowl. Drizzle with scones with glaze.
- Store in air-tight container for 2-3 days, assuming they last that long.
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Amount Per Serving: Calories: 121Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 43mgSodium: 217mgCarbohydrates: 10gNet Carbohydrates: 6gFiber: 4gSugar: 2gProtein: 5g
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