KETO LEMON RICOTTA SCONES

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or your preferred keto-friendly sweetener
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup ricotta cheese
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tbsp lemon zest (from 1-2 lemons)
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp vanilla extract
• 1/2 tsp xanthan gum (optional for texture)
• 1/4 cup sliced almonds (optional topping)
• Additional lemon zest or glaze for topping (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt. Mix well to ensure all the dry ingredients are evenly distributed.
3. In a separate bowl, whisk together the ricotta cheese, eggs, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. If you’re using xanthan gum, add it in at this stage and mix well. The dough should be moist but firm enough to hold its shape.
5. Place the dough on the parchment-lined baking sheet. Shape the dough into a round disc, about 1 inch thick. Use a knife to cut the disc into 8 wedges (like a pizza).
6. If desired, sprinkle the top with sliced almonds for a crunchy texture.
7. Bake in the preheated oven for 18-22 minutes, or until the scones are golden brown around the edges and firm to the touch.
8. Remove from the oven and let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Optional: If you like a sweeter scone, you can drizzle a keto-friendly glaze made from powdered erythritol mixed with a bit of lemon juice over the top.
10. Serve and enjoy! These scones are delicious on their own or with a pat of butter or keto-friendly jam.