Author Notes
I changed very little in this recipe: no salt; a mixture of lemon and orange extract; some coconut flour; extra baking powder.
https://alldayidreamaboutfood.com/low-carb-lemon-ricotta-scones/ —Brian Coppola
Ingredients
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2.5 cups
almond flour
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0.5 cups
coconut flour
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1/3 cup
granular Swerve
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1
zest of a large lemon
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2
eggs, wisked
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2 tablespoons
baking powder
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0.5 cups
whole milk ricotta
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0.25 teaspoons
lemon extract
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0.25 teaspoons
orange extract
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0.5 cups
Swerve powdered
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4-5 teaspoons
fresh squeezed lemon juice
Directions
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Combine the dry ingredients (including zest) in a bowl and mix well.
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Add the ricotta, eggs, and extracts. Combine well.
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Divide the dough into halves and, by hand, flatten into about 5-inch disks on a parchment covered sheet pan.
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Use a sharp knife to score (but not separate) into sixths.
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Bake at 325F for 25 minutes, until lightly browned.
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Remove and place onto a cooling rack. Coat with a paste made from the Swerve and lemon juice.
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Let cool completely and separate along the score lines by hand.
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Wrap individually in Saran and then store in the refrigerator in a zip-lock bag.
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