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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From California: Alternative Baking Company Peanut Butter, Chocolate Chip & Lemon Poppyseed Review
Sarah, a YouTube viewer who lives in California sent us three cookies made by the Alternative Baking Company. She sent the: Peanut Butter Persuasion Cookie, the Colossal Chocolate Chip Cookie and the Luscious Lemon Poppyseed Cookie. These cookies are vegan and contain no dairy, no eggs, no honey, no hydrogenated oils, no cholesterol, no preservatives, no artificial ingredients or refined sugars. They are made in Sacramento, California. Each cookie is 2 servings.
The Peanut Butter Persuasion Cookie and Colossal Chocolate Chip Cookie both have the same calorie count: 60 grams = 230 calories.
The Luscious Lemon Poppyseed Cookie has a few fewer calories: 60 grams = 220 calories.
Alternative Baking Company
Music Credit: Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Biscotti & Other Low Fat Cookies: 65 Tempting Recipes for Biscotti, Meringues, and Other Low-Fat ...
Available in Amazon:
More Cookies Italian Low Fat recipes:
Available:
Biscotti & Other Low Fat Cookies: 65 Tempting Recipes for Biscotti, Meringues, and Other Low-Fat Delights
Low in fat and calories, crunchy, satisfying biscotti are the perfect cookie for today's light way of eating
Whether you dunk them in a steaming cup of coffee in a crowded cafe, savor them with wine by firelight, or relax in the afternoon with a plateful and a mug of hot tea, you'll want this outstanding collection of tempting delights.Biscotti are easy to make, and Maria Robbins has developed more than 50 biscotti recipes that feature only the most tantalizing flavor combinations
Besides biscotti, this book also features an array of addictive meringue cookies that have no fat and fewer calories (only 15 to 20 calories per cookie), and a handful of savory low-fat cookies that contain no sugar
These soft, chewy mouthfuls will complement any cookie tray full of biscotti.Recipes include:-Double chocolate almond biscotti-Ginger raisin biscotti-Oatmeal caraway biscotti-Espresso biscotti-Pignoli biscotti-Spicy currant biscotti-Orange poppy-seed biscotti-Crispy gingersnaps-Lime meringue kisses-Citrus-glazed lebkuchen-And more.
ISBN 0312167822
Author:
Maria Robbins
Publisher:
St. Martin's Griffin
Rank: 88 (20)
- Amazon: 4.5 (4)
- GoodReads: 4.27 (16)
Common terms:
0312167822, Best cookie recipes, vegan cookies, pumpkin cookies, cookie dough, easy cookie recipes, butter cookies, gingerbread cookies, shortbread cookies, oatmeal raisin cookies, how to make cookies, oatmeal cookies, christmas cookies, sugar cookie recipe, peanut butter cookies, no bake cookies cookies, chocolate chip cookies, cookie recipes, Meringue
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Vegan Lemon Cookies with Coconut Flour
Vegan Lemon Cookies with Coconut Flour
These vegan lemon cookies with coconut flour are an easy to make vegan dessert with mellow lemony undertones.
Ingredients
1 cup of coconut flour
1/2 cup of stevia
1 tsp of xanthan gum
1 lemon
1 cup of unsweetened vanilla almond milk
Optional
2 tsps of poppy seeds
Directions
1. Preheat oven to 350 F and line a baking sheet with parchment paper.
2. Add coconut flour, stevia, xanthan gum, zest of 1 lemon, poppy seeds and unsweetened vanilla almond milk to a bowl and mix well.
3. Portion 1 tbsp of dough onto a baking sheet and repeat until all dough is used. Dough should yield 6 cookies.
4. Bake for 25 minutes, or until cookies have lightly browned.
5. Remove from oven, let cool and enjoy!
Full Recipe: livegrowgreen.com/blog/vegan-lemon-cookies-with-coconut-flour
More vegan recipes at: livegrowgreen.com
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Gluten-free Soft Lemon Cookies that taste AMAZING! One of Lisa's favorite cookies!
Lisa makes a fabulous lemon cookie that happens to be gluten-free.
Recipe:
* Ingredients *
360g (2 1/4 cups) gluten free flour blend (I use King Arthur measure for measure)
8g (2 teaspoons) baking powder
3/4 teaspoon (4.5g) table salt
-
300g (1 1/2 cups) granulated sugar
1 package (8 oz or 226g) cream cheese
1 stick (1/2 cup or 113g) unsalted butter
2 tablespoons (12g) freshly grated lemon zest from 2 large lemons
1 teaspoon (5ml) vanilla extract
1/8 teaspoon (few drops) lemon oil
1/8 teaspoon (4 drops) yellow, gel-based food coloring
1 large egg plus 1 large egg yolk
1 cup (120g) powdered sugar
* Directions *
1. Combine Dry Ingredients and set aside.
2. Cream butter, cream cheese, and sugar in mixer on medium speed.
3. Stir in egg and egg yolk.
4. Stir in lemon zest, vanilla extract, lemon oil, and food coloring (if using).
5. Add dry ingredients on low speed until dough forms.
6. Scoop balls of dough onto pan using 1 1/2 tablespoon scoop (don’t worry about spacing). Refrigerate until firm (1-2 hours).
7. Preheat oven to 325F.
8. Line baking sheet with parchment paper.
9. Coat dough balls in powdered sugar and place 2 inches apart on cookie sheet.
10. Bake until puffed and crackly (14 minutes). Cookies should not be browned.
11. Cool on sheet for 2 minutes, then remove.
12. Consume in single sitting.
Web:
Various Kitchen gadgets you'll see Lisa use:
Stand Mixer with Glass Bowl:
Breville Food Processor:
Glass Bowl set with snapping lids:
Cutting Board:
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OXO Scale:
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POPPY SEEDS CAKE WITH STRAWBERRY LEMON FILLING AND CREAM CHEESE MOUSSE | Lemonade Cake
Today I’m going to show you how to make a Poppy Seeds Cake with Strawberry Lemon Filling and Cream Cheese Mousse. This cake is very beautiful, and it has an incredible taste.
***???? Download the FREE GUIDE: 15 Different Ways to Shape Bread Rolls ►
POPPY SEEDS CAKE Printable Recipe –
INGREDIENTS FOR THE CAKE BATTER:
8 large eggs at room temperature
160g sugar
160g all-purpose flour
130g melted butter
50g poppy seeds
1/8 tsp salt
INGREDIENTS FOR THE STRAWBERRY FILLING:
350-400g frozen/fresh strawberries
50 ml water
110g sugar
7g gelatin powder
42g water (for blooming the gelatin)
INGREDIENTS FOR THE LEMON FILLING:
150 ml lemon juice
130g sugar
1 egg
30g softened butter
4g gelatin powder
25 ml water (for blooming the gelatin)
INGREDIENTS FOR THE CREAM CHEESE MOUSSE:
400 ml cold heavy whipping cream
220g cream cheese at room temperature
80g white chocolate
100g powdered sugar
11g gelatin powder
66 ml water (for blooming the gelatin)
INGREDIENTS FOR THE TOP STRAWBERRY LAYER:
350-400g frozen/fresh strawberries
50 ml water
110g sugar
12g gelatin powder
72g water (for blooming the gelatin)
INGREDIENTS FOR THE MASCARPONE FROSTING (TOP DÉCOR):
150 ml cold heavy whipping cream
50 g powdered sugar
85g cold Mascarpone cheese
NOTES:
• You can bake the cake in advance and keep it refrigerated for up to three days.
•The strawberry and lemon filling can be made in advance and kept in the freezer for up to a month.
•If you’re making top strawberry layer, PAY ATTENTION to the changed amount of gelatin in the amount of the ingredients!
•To make Mascarpone frosting, combine cold heavy cream with powdered sugar and using a hand mixer whisk until soft peaks are formed. It should have a consistency of melted ice cream. Add the cold Mascarpone cheese and whisk again on the low speed of your mixer until thickened.
--LINKS—
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--Adjustable Baking Ring (Amazon):
--Teflon Mat (Amazon):
Piping Bag (Amazon):
*** Learn 15 Different Ways to Shape Bread Rolls (FREE DOWNLOAD): ►
-- POPPY SEEDS CAKE --
To make this Poppy Seeds Cake with Strawberry Lemon Filling and Cream Cheese Mousse, watch my video all the way through and follow the recipe for great results!
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NO BAKE BERRY CHEESECAKE | How to Make No Bake Cheesecake | Summer Desserts | No Bake Dessert
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