Gluten-Free Lemon Ginger Scones
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Almond flour scones with bright lemon and warming ginger, made dairy-free with coconut milk. Low-carb and protein-rich, these are a Paleo-friendly treat for breakfast or dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 cups almond flour
- 1/4 cup erythritol
- 2 teaspoons ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- lemon zest from 1 lemon
- 1/2 cup coconut milk (full fat from a can - cold)
- 2 large eggs
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla
- 1/4 teaspoon lemon extract
- 1/4 teaspoon stevia glycerite
- a little erythritol for sprinkling on top
- almond flour (a little extra almond flour for the top)
- 1 tablespoon coconut butter
- 1 tablespoon Swerve (or powdered erythritol)
- 1 tablespoon water
- 2 teaspoons coconut oil
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 195mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 204mg
- Calcium
- 63mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 195MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.