Keto Lemon Sugar Poppyseed Scones Recipe

I have never been a lover of the dryness of a traditional scone, but this modified keto scone is the perfect balance between cakey and crusty!

I decided to make this scone different from the other keto scone recipes floating around the internet because I wanted to simulate something more like a muffin center with a crusty exterior. For those of us who love coffee and a scone, it hits the spot. For the ones who don’t drink coffee, it’s still soft enough to enjoy without a hot beverage to wash it down.

The method is similar to making biscotti with a double baking process. The wet dough is lightly scored as a guideline for cutting after the first bake. Once it comes out of the oven the slices are cut and separated, sprinkled with lemon sugar and baked again to achieve the crumbly, crusty exterior.

These poppy seed scones are very lightly sweetened and topped not with traditional icing, but with lemon sugar! The process is so simple and can be used in other recipes, sprinkled on keto cookies or in tea for an added burst of citrus. Mix granulated erythritol and the zest of a lemon and mix with a fork for a rough sugar or in a food processor for a refined sugar. Once it’s dry, store in a container and sprinkle away!

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:

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Ingredients:
1 ½ cups almond flour
2 tablespoons coconut flour
1 tablespoon psyllium husk fiber
1/2 teaspoon baking powder
¼ teaspoon baking soda
1 tablespoon poppy seeds
4 tablespoons butter
¼ cup erythritol
2 large eggs
½ medium lemon, juice and zest
2 tablespoons erythritol, for sprinkling

Nutrition Summary:
This makes a total of 8 servings of Keto Lemon Sugar Poppy Seed Scones. Each serving comes out to be 206.81 Calories, 18.5g Fat, 3.53g Net Carbs, and 6.6g Protein.

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[nananahbanana]

I found this recipe and tried them for my son. I have been low carb/no sugar for over a year and i have been slowly changing my son's diet during that time (for health reasons). He loves a cake/scone and i have tried many recipes but they never tasted quite right. Your recipe hit the spot! It was scrummy and yummy and didn't taste like a substitute cake....it tasted perfect. Thank you so much! Really appreciate the time and effort people like you put in to sharing such recipes that I know I'd never work out myself <3

[zeynepoguzsimsaroglu]

I made this today with minor changes. I didn't have coconut flour so I increased almond flour a little and added some coconut oil for the flavour. It was SOOOO good ! Thank you.

[t.cobbseats]

Thank you for sharing! These look great!

[maxibake]

This look really good. Thank you muchly for sharing this recipe with us all. & Take care. ❤🙂🐶