These lemon poppyseed muffins use almond flour to keep them grain-free and pleasantly moist. Peanut butter and chocolate are always a winning combination. This scrumptious low carb scone recipe uses almond flour, peanut flour, peanut butter and chocolate to tantalize the taste buds.
Baking powder – Gives a little rise and leavening to the scones. Heavy cream – You can also use half and half, unsweetened almond milk, or any other milk of choice. Coconut oil – Melted and cooled. Eggs – Room temperature eggs. One whole egg and one yolk will be used for the dough, and the remaining white will be used to brush on top.
Bake on a baking sheet in the oven for 20 minutes or until lightly brown on the outside. Once cooked, allow to cool slightly before serving due to the nature of gluten free baking they might be fragile while still hot. Keto scone recipe - delicious low carb morning tea!
Here are a few ways that you can change up this scone recipe. Keto Blueberry Scones: Add 3 tbsp of dried blueberries or 1/4 cup of fresh blueberries. You can also add lemon zest and blueberries to make Keto Lemon Blueberry Scones. Orange Scones: Add 2 teaspoons of orange zest to the scone recipe.