I have never been a lover of the dryness of a traditional scone, but this modified keto scone is the perfect balance between cakey and crusty!
I decided to make this scone different from the other keto scone recipes floating around the internet because I wanted to simulate something more like a muffin center with a crusty exterior. For those of us who love coffee and a scone, it hits the spot. For the ones who don’t drink coffee, it’s still soft enough to enjoy without a hot beverage to wash it down.
The method is similar to making biscotti with a double baking process. The wet dough is lightly scored as a guideline for cutting after the first bake. Once it comes out of the oven the slices are cut and separated, sprinkled with lemon sugar and baked again to achieve the crumbly, crusty exterior.
These poppy seed scones are very lightly sweetened and topped not with traditional icing, but with lemon sugar! The process is so simple and can be used in other recipes, sprinkled on keto cookies or in tea for an added burst of citrus. Mix granulated erythritol and the zest of a lemon and mix with a fork for a rough sugar or in a food processor for a refined sugar. Once it’s dry, store in a container and sprinkle away!
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
1 ½ cups almond flour
2 tablespoons coconut flour
1 tablespoon psyllium husk fiber
1/2 teaspoon baking powder
¼ teaspoon baking soda
1 tablespoon poppy seeds
4 tablespoons butter
¼ cup erythritol
2 large eggs
½ medium lemon, juice and zest
2 tablespoons erythritol, for sprinkling
This makes a total of 8 servings of Keto Lemon Sugar Poppy Seed Scones. Each serving comes out to be 206.81 Calories, 18.5g Fat, 3.53g Net Carbs, and 6.6g Protein.
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