Keto Lemon Poppy Seed Scones

Name: Keto Lemon Poppy Seed Scones
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16 Scones
Ingredients: 2 large eggs; 1 cup full-fat canned coconut milk*; 2 lemons; 2 Tbsp lemon juice; 1 tsp pure vanilla extract; 5 cups almond flour; 1/2 cup sugar-free granulated sweetener; 3/4 tsp baking soda; 2 Tbsp poppy seeds; ½ tsp sea salt; 1 cup sugar-free confectioners sweetener; 2 tbsp lemon juice

User Reviews

4.7

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
16 Scones
Calories
238 kcal
Course
Breakfast
Cuisine
American

Keto Lemon Poppy Seed Scones

Tyler Espinosa

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Amazing low-carb keto scone recipe with lemon and poppy seeds with a delicious simple lemon glaze are perfect for sharing for breakfast, brunch, or dessert!

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Ingredients

Servings

2 large eggs
1 cup full-fat canned coconut milk*
2 lemons zested (about 1 tablespoon of zest)
2 Tbsp lemon juice
1 tsp pure vanilla extract optional
5 cups almond flour
1/2 cup sugar-free granulated sweetener
3/4 tsp baking soda
2 Tbsp poppy seeds
½ tsp sea salt

For the Glaze:

1 cup sugar-free confectioners sweetener
2 tbsp lemon juice

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Instructions

Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
Whisk together the eggs, full-fat coconut milk, lemon zest, lemon juice, and vanilla extract in a large mixing bowl until well-combined.
In a separate mixing bowl, stir together the almond flour, sugar-free sweetener, baking soda, sea salt, and poppy seeds.
Pour the dry mixture into the bowl with the wet mixture and stir well until a thick, sticky dough forms.
Form your scones using your preferred method. You can either (1) Use a scone pan (2) scoop spoonfuls of dough onto the parchment-lined baking sheet and make mounds like drop biscuits, or (3) separate the dough into sections, then form triangular shapes.
Be sure to leave some space between the dough so that the scones bake evenly, as the scone dough will spread. Bake on the center rack of the preheated oven for 20 to 25 minutes, or until the scones are golden-brown. Note: If you’re making smaller drop scones, bake for 15 to 20 minutes, depending on the size of the scones you’re making. Larger scones will require between 20 and 25 minutes.
Remove the scones from the oven and allow them to cool completely. If desired, make the sugar-free glaze. To do so, stir together the sugar-free confectioners sweetener with the lemon juice (or water), until thick and creamy.
Drizzle the glaze over the scones. Serve, and enjoy!

Notes

* or ½ cup melted butter + ½ cup milk or non-dairy milk. Or ½ cup avocado oil and ½ cup non-dairy milk
Store any leftover scones in an airtight container in the refrigerator for up to 10 days. You can also freeze the scones in a zip lock bag, and they will keep for up to 3 months.