Low Carb Lemon Poppy Seed Scones
Ingredients
The scones
-
2 ½
cups
Almond flour
-
⅓
cup
low carb sugar
-
1
tablespoon
Poppy seeds
-
½
teaspoon
Baking soda
-
½
teaspoon
Salt
-
2
large
Eggs
-
¼
cup
Butter, melted
-
2
tablespoons
Lemon juice
-
1
teaspoon
Vanilla extract
-
Zest from 1
lemon
The lemon glaze
-
1
tablespoon
Cream cheese, very soft
-
1
tablespoon
Butter, melted
-
1
tablespoon
Lemon juice
-
3
tablespoons
low carb powdered sugar
Instructions
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
- In a medium bowl, whisk together the dry ingredients.
- In a small bowl, mix the liquid ingredients.
- Combine the wet and dry ingredients to form a sticky dough.
- Sprinkle almond flour on the baking sheet and place the dough in the center.
- Shape the dough into a rectangle about ¾ inch thick and sprinkle with low carb sugar.
- Cut the dough into 12 triangles and arrange them on the baking sheet.
- Bake for 15-18 minutes until golden.
- Let the scones cool before drizzling with the lemon glaze.
- Store in an airtight container or freeze for later.
Nutrition Facts (estimated)
Servings
12
Calories
191
Total fat
16.3g
Total carbohydrates
4.48g
Total protein
6g
Sodium
73mg
Cholesterol
49mg
You might also like