Keto Lemon Poppy Seed Scones

Summary: These lemon and poppy seed scones are easy breakfast treats made from almond flour, satisfying your sweet cravings during the keto diet or other low-carb diets. There is a lot of variety in scones – these are slightly crumbly, drier types, and only slightly sweet. If you prefer blueberry flavors, check out the Keto Blueberry Scones recipe.

Lemon and poppy seed scones

(Evaluations 🙂

Preparation: 20 minutes

Cooking: 20 min

Cool: 10 minutes

Makes: 6 scones

Calories: 150

Carbohydrates: 2g


  • To prepare: Preheat the oven to 300 F. Reserve a half baking sheet covered with parchment paper or a non-stick baking mat.
  • Make dough: Mix all the ingredients with your hands in a medium bowl until a single paste forms. The mixture will be very crumbly at first, then will eventually combine into a single paste. If the dough is too dry to be combined, mix a few drops of water or melted butter.

  • Shape scones: Form the dough into a circle about 5 inches in diameter on the parchment paper or other non-stick work surface. Cut the dough using a dough cutter or a knife into 6 equal wedges. Press each corner with the palm of your hand so that it is no thicker than 1 inch.
  • Cook: Spread the quarters on the lined baking sheet. Bake at 300 ° F until scones are golden on the edges and golden on the top, about 20 minutes. Remove them from the oven. With the scones remaining on the baking sheet, generously sift 1/2 teaspoon of confectioners. Serve them with a sieve spoon while they are still soft and hot.
  • To serve: Let the scones sit at room temperature until they are cold enough to touch, about 10 minutes. Transfer them from the baking sheet to a serving plate. Serve hot (note 5).


Makes 6 servings
Quantity per serving (1 small scone):
Calories 150 (79% fat)
Total fat 13g 20%
Saturated fat 2g 11%
Cholesterol 36mg 12%
Sodium 30 mg 1%
Net carb 2g
Total Carb 4g 1%
Dietary fiber 2g 9%
Sugars 1g
Protein 5g



(1) Almond flour. Same as 4 ounces of weight. I'm using blanched almond flour, which means the skins are removed from the almonds, so the resulting flour looks white. Do not replace with coconut flour or other flours, the absorbance of which varies and are not a 1: 1 substitution. (2) Sweetener. Same as 1.2 ounces of weight. Confectioners Swerve is a dry erythritol sweetener that measures the same as regular sugar. You can replace it with your favorite dry sweetener. To calculate the amount to use, check the packaging of your sweetener to determine how its sweetness compares. (3) Grated lemons. I use a microplan to obtain a very fine zest, 2 to 3 tablespoons of lightly packed zest of 2 medium lemons. Avoid grating bitter white areas. The rest of the lemons are not used in this recipe; squeeze them to obtain fresh juice for use in the Posset lemon or Fat Bombs lemon. (4) Egg yolk. Do not use the whole egg, which would add too much liquid and make the dough too sticky to handle. (5) Serve. Serve them with toppings such as softened butter and hot Keto blueberry jam. If you have leftovers, cool the scones completely and then store them in a covered container or ziploc bag at room temperature for up to a few days. Serve at room temperature; no need to warm up. They will still be pretty good! (6) Nutrition. Suppose you are using Swerve or a similar erythritol sweetener that uses sugar alcohols, whose carbohydrates have no impact and are not included in the nutrition estimate.

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