Low Carb Meyer Lemon Ricotta Scones

These scones are so good and so simple to make. I am always searching for ways to use almond flour to make healthy, low carb baked goods for my husband and I. It snowed this weekend and we were cooped up in the house so I made these meyer lemon ricotta scones with a few meyer lemons that I had left over from lemon curd. They baked up beautifully and the glaze turned out great with just fresh lemon juice and Swerve confectioners sugar. I used ricotta cheese in place of an egg because I tend to think that three eggs make low carb baked goods taste, well, eggy and it isnt appealing to me. So ricotta was an obvious choice for the moisture . Perfect for an afternoon snack with a cup of tea or coffee. Make sure you let them cool completely on the baking sheet before you glaze them. Otherwise, they will crumble.

MEYER LEMON RICOTTA SCONES
yield :8 -10

INGREDIENTS:
2 1/2 c almond flour
1/3 c granular sugar (Swerve or Lakanto)
1 heaping T baking powder
1/4 tsp salt ( I use pink himalayan)
1/2 cup unsweetened shredded coconut
Zest of 1 meyer lemon
Juice of  1 meyer lemon
2 large eggs
1/2 c ricotta cheese
Poppy seeds (optional, for sprinkling)
Glaze:
1/2 cup confectioners sugar (Swerve or Lakanto)
Zest of 1 meyer lemon
Juice of  1 meyer lemon

DIRECTIONS:
1. Preheat oven to 325 degrees and line a baking sheet with parchment paper. Set aside.
2. In the bowl of an electric mixer, whisk together the almond flour, swerve sweetener, baking powder, coconut ,salt and lemon zest until all lumps are gone.
3. Add the eggs, ricotta cheese, and lemon juice and whisk all together on medium high speed until it all comes together. At this point, it may be a bit wet. Let it sit for a few minutes to let the almond flour absorb some moisture from the wet ingredients.
4. Using a 1/4 c scoop, scoop 8 to 10 mounds onto the baking sheet. Use a wet fingertip to shape them into rounds and flatten the top a bit.  Make sure they are all uniform in size so that they cook evenly.
5. Bake for 25 to 27 minutes, or until they are golden brown and slightly firm to the touch.
6. Remove  from the oven and let the scones cool completely on the sheet pan.
7. While the scones are cooling make the glaze. In a small bowl, add the confectioners sugar , the juice of a meyer lemon and the zest. Stir vigorously until you have a smooth glaze. It should be thick enough to coat the spoon and not drip off too easily.  Drizzle the scones with the glaze and sprinkle with the glaze.
8. Let the scones sit at room temp for a few minutes to let the glaze harden a bit.