Herb and Ricotta Scones KETO (Carolyn)

 

These savory keto scones are bursting with flavor. Made with ricotta cheese and fresh herbs, they make a wonderful side dish or light breakfast. 

Servings: 6   Net Carbs: 3.7

Tips:

This recipe makes 6 delicious savoury keto scones and it’s easy to make. Here are my best tips for getting it right:

• Line your baking sheet: I prefer silicone mats as they protect the bottom of baked goods better, but parchment works as well.
• Grease the liner: No matter what liner you use, you want to lightly brush oil over it. The dough for these scones is a bit sticky and this helps them release more easily after baking.
• Whisk the dry ingredients: Break up any clumps in the almond flour and mix the herbs right in at this point.
• Add the ricotta and egg: Stir in these wet ingredients until the dough is well combined.
• Form into a 6 inch circle: Gently pat the dough into a rough circle right on the prepared baking sheet.
• Use a sharp knife: Because the dough contains various bits like green onion and herbs, you need a sharp knife to cut it into 6 even wedges. Do not separate the wedges at this point, as the dough is a bit wet and fragile.
• Bake 20 minutes: This first bake helps firm the scones up enough to separate them apart. Take them out of the oven and gently separate, then spread around the pan.
• Bake another 5 to 7 minutes: You want the sides of the scones to be dry to the touch.
• Let cool completely.

Ingredients:

• 1 ¼ cup almond flour
• 2 medium green onions white and light green parts only, chopped
• 1 tablespoon chopped parsley (or 1 teaspoon dried)
• 2 teaspoons chopped rosemary (or ¾ teaspoon dried)
• 2 teaspoons thyme leaves (or ¾ teaspoon dried)
• 1 ½ teaspoons baking powder
• ¾ teaspoon salt
• ½ teaspoon pepper
• ¼ cup whole milk ricotta
• 1 large egg
• ¼ teaspoon paprika
• ¼ teaspoon flaked sea salt

Instructions:

Preheat the oven to 325F and line a baking sheet with a silicone liner or parchment paper. Lightly grease the silicone or parchment.

In a large bowl, whisk together the almond flour, green onions, parsley, rosemary, thyme, baking powder, salt, and pepper. Stir in the ricotta and egg until the dough comes together.

Turn the dough out onto the prepared baking pan and pat into a 6 inch circle. Using a sharp knife, cut into 6 even wedges. Do not separate. Sprinkle with the paprika and sea salt.

Bake about 20 minutes, until the tops are firm to the touch. Remove and carefully separate the scones, then bake another 5 to 7 minutes, until the sides are dry to the touch.

Remove and let cool completely on the pan.

Source:  All Day Long I Dream About Food