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Keto Lemon Poppy Seed Scones

Keto Lemon Poppy Seed Scones are bursting with bright citrusy and poppy seed flavors with a delightful lemon glaze. Easy to make with a lovely texture, this low-carb scone recipe only requires 8 basic ingredients.

Lemon poppy seed scones on a baking sheet with lemons in the background

After posting my Blueberry Almond Flour Scones a few weeks ago, I figured I would swing back to provide a low-carb keto scone recipe for my friends who follow a ketogenic diet or general low-carb diet.

If you love a sweet treat, but need to keep it sugar-free, you’ll absolutely adore these Keto Lemon Poppy Seed Scones!

Bursting with bright lemon flavors and that unparalleled poppy seed essence, this scone recipe is amazing for sharing with friends and family for breakfast, brunch, snack, and dessert.

Plus, they are even more delightful with the simple lemon glaze I’ve included in the recipe. 

I’ve found scone recipes like this to be very versatile. 

For instance, you can add fresh or frozen blueberries, chocolate chips, omit the lemon zest, add almond extract and slivered almonds for almond poppy seed scones, and so much more! You can check out my Vanilla Bean Keto Scones for more inspiration.

For my paleo friends, if you’re looking for a paleo version of this recipe, try my Paleo Vegan Lemon Poppy Seed Scones, which are sweetened with pure maple syrup. Both versions are just so tasty!

One of my favorite parts about this recipe is the fact that these scones are so easy to make! You can form any shapes you like out of the dough, turn them into drop scones, or use a scone pan for perfect triangle shapes.

Gluten-free, grain-free, sugar-free, and dairy-free, these yummy scones are a something for everyone treat!

Let’s discuss the simple scone ingredients needed for the recipe.

Baking sheet of keto lemon poppy seed scones stacked on top of each other with a glaze on top

Ingredients for Keto Lemon Poppy Seed Scones:

Eggs: In order to keep the scones held together nicely and to give them a little rise, we need just a couple of eggs.

Full-Fat Canned Coconut Milk: The liquid and fat portion of the recipe to bring the scones together!  For the best flavor and texture, be sure to use full-fat coconut milk from a can versus a non-dairy milk from a carton. While other non-dairy milks will work, you won’t get the same rich flavor in the scones. 

As an alternative to using coconut milk, you can use ½ cup of avocado oil or melted coconut oil + ½ cup of any non-dairy milk you like. Or, you can use ½ cup of melted butter + ½ cup regular milk or non-dairy milk of your choosing. These options will ensure you have both enough liquid and enough fat to make yummy scones.

Vanilla Extract: A touch of pure vanilla extract adds warm flavor and a little depth to these easy keto lemon poppy seed scones. You can absolutely skip it if you don’t have any on hand.

Almond Flour: The grain-free flour of choice for this keto lemon poppy seed scone recipe! Almond flour yields a dense yet oddly light scone, and contains its own natural sweetness and subtle almond flavor to make these scones even more desirable. While almond flour does contain more carbohydrates than coconut flour, I prefer the texture of almond flour over coconut flour baked goods.

Sugar-Free Granulated Sweetener: To keep the scones sugar-free, we use sugar-free granulated sweetener. You can adjust the amount of sweetener to your personal taste! I would recommend 3 tablespoons at a minimum, and ⅔ cup maximum. 

Truvia, Lakanto, and Swerve are my favorite brands of sugar-free sweetener. To keep these keto while free of sugar alcohols, use a natural sugar-free sweetener, like monk fruit versus erythritol or xylitol. 

If you don’t follow a sugar-free or low-carb diet, feel free to swap the sugar-free sweetener with maple sugar or regular cane sugar.

Lemon Zest & Lemon Juice: Adding amazing citrusy flavor to these scones, we need lemon zest and lemon juice. The lemon zest is the most important part in adding lemon flavor, so don’t be afraid to be liberal with it!

Poppy Seeds: Providing that indescribable flavor and fun pop of texture, poppy seeds add all sorts of fun to any baked good.

Baking Powder & Sea Salt: Used for leavening, baking powder ensures these scones fluff up and stay together. Sea salt makes all the flavors come out!

Optional Glaze:

A simple combination of sugar-free confectioners sweetener (also known as sugar-free powdered sugar) and lemon juice makes a sweet, citrusy glaze, perfect for sealing the deliciousness of these scones. If there is a different keto frosting or icing you prefer, feel free to use it.

Now that we’ve covered all the simple ingredients for these citrusy Low-Carb Lemon Poppy Seed Scones, let’s bake them!

top down photo of baking sheet of scones with a plate with a scone on top next to it

How to Make Keto Lemon Poppy Seed Scones:

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.

From here, 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.

Baking sheet with disc of scone dough cut into 8 triangles

Be sure to leave some space between the dough so that the scones bake evenly. 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.

Baking pan with scone dough spaced out, ready to go into the oven.

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!

Scones on a baking sheet fresh out of the oven with a lemon glaze on top.

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.

Nutritional Information:

Assuming you make 16 equally sized scones, each scone contains 238 calories, 18 grams of fat, 8 grams of total carbohydrates, 5 grams of fiber and therefore 3 net carbs per scone. 

For most people following a keto diet, these scones are a marvelous option, as they weigh in at only 3 net carbs.

If you follow a no carb diet or keep your carb count extremely low (under 30 grams per day), just keep these nutrition facts in mind when making a decision as to whether or not they are right for your low-carb diet.

That said, because these scones are sugar-free, they are suitable for those who carefully monitor their blood sugar.

The way I see it, this simple scone recipe is perfect for serving at brunch, any special occasion, or for a low-carb breakfast any day of the week!

Enjoy them warm with a hot mug of coffee or tea, and enjoy!

Stacks of keto scones on a baking sheet lined with parchment paper with a lemon off to the side and a striped napkin

More Keto Dessert Recipes:

Sugar-Free Lemon Poppy Seed Scones for life!

Lemon poppy seed scones on a baking sheet with lemons in the background

Keto Lemon Poppy Seed Scones

Yield: 16 Scones
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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!

Ingredients

For the Glaze:

Instructions

    1. Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.

    2. Whisk together the eggs, full-fat coconut milk, lemon zest, lemon juice, and vanilla extract in a large mixing bowl until well-combined.

    3. In a separate mixing bowl, stir together the almond flour, sugar-free sweetener, baking soda, sea salt, and poppy seeds.

    Dry ingredients for scones in a mixing bowl

    4. Pour the dry mixture into the bowl with the wet mixture and stir well until a thick, sticky dough forms.

    5. 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.

    Baking pan with scone dough spaced out, ready to go into the oven.

    6. 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.

    Finished scones on a baking sheet fresh out of the oven.

    7. 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.

    Scones on a baking sheet fresh out of the oven with a lemon glaze on top.

    8. 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.

Nutrition Information
Yield 16 Serving Size 1 (of 16)
Amount Per Serving Calories 238Total Fat 18gCarbohydrates 8gFiber 5gSugar 3gProtein 11g
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Lemon scone collage for pinterest

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Tracy

Tuesday 26th of April 2022

So we made these today and I must admit, it might be a trigger to wanting a baked treat every day ..lol. They were really good. My eggs were xlarge with double yokes so I am wondering if that made the dough very wet. I added a spoon of ground psyllium husk and a quarter cup more of almond flour and left it to sit for 20 min in the fridge. They were manageable at that point so I got them into the oven asap. Surprised at no egg wash on top but did it according to plan and I can't say that I am mad so 1 less thing to do..:). My dough averaged 14 scones. I would absolutely make this again but we really need to practice more control. We inhaled 6 of these in an hour...lol...I feel so guilty and hope it does not stall my weight loss but I will be mindful to eat clean the rest of the week just in case. Thanks again for your effort, I truly look forward to your emails on baked goods

Julia

Tuesday 26th of April 2022

Oh, I have to admit I have the same issue with scones! They're just so easy to over-eat. I'm happy the dough ended up working out for you! Hope you enjoy the other recipes you try as well! xoxo

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