Low Carb Gingerbread Scones
These low carb gingerbread scones are a delicious holiday-themed recipe that just might turn into a year-round treat!
I have to admit when I began developing this recipe, I was wary of how these would turn out. Gingerbread was one of those Christmas treats I liked but in moderation. It was something I normally wouldn’t crave the rest of the year, and I definitely felt it should be a seasonal thing.
As I began to look into various recipes and put together my own, it hit me just why I wasn’t crazy about gingerbread.
They all called for cloves.
For any of you familiar with cloves you know they have a very distinct and strong flavor. While many people like them, I firmly believe they are an acquired taste.
As I began formulating my recipe I decided to leave them out and see if my scones still had that well-known gingerbread flavor without the cloves.
Once they were baked, cooled, and frosted it was time for the moment of truth. I nervously bit into it, afraid that this might be one of my “flops”.
The flavor of cream cheese paired with ginger, cinnamon, and a hint of cocoa hit my taste buds immediately, and I raised my eyebrows in amazement.
I took another bite and another. “Mmmm. These are amazing!” I said to myself.
(Yes, I talk to myself a lot) 🙂
In no time at all the first scone was gone and I found myself reaching for another. It was in that moment I realized my mind had been changed. If all gingerbread tasted like this, it should be a year-round flavor and not just enjoyed at Christmas time. 😉
Ingredient List
2 Cups Finely Ground Almond Flour
1/3 Cup Gold Monk Fruit Blend
1/2 Cup Vanilla Mölk
1 Tablespoon Cocoa Powder
1 Tablespoon Ground Ginger
1 Teaspoon Cinnamon
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
4 Ounces Cream Cheese (softened)
2 Tablespoons Heavy Whipping Cream
1 Large Egg
1 1/2 Teaspoons Vanilla Extract
For The Frosting
2 Ounces Cream Cheese (room temperature)
1/2 Teaspoons Vanilla Extract
1/4 Cup Powdered Erythritol Sweetener ( Or your favorite powdered sweetener)
5 Tablespoons Heavy Whipping Cream
How to Make Low Carb Gingerbread Scones
Preheat the oven to 350° Fahrenheit and line a baking sheet with parchment paper.
In a large mixing bowl add the almond flour, sweetener, protein powder, cocoa, ginger, cinnamon, baking powder, and salt. Mix together until evenly combined.
Using a spoon or a butter knife add the softened cream cheese in small dollops and cut in either by hand or with a mixer. If using a mixer pulse a few times until you have no larger than pea-sized amounts of cream cheese.
Add the egg, cream, and vanilla to the mix and mix again until the dough comes together and can be formed into a ball.
Because this dough is fairly stiff you may find yourself having a hard time mixing your dough completely with a spatula. If you find this to be the case, and you aren’t afraid to get a little messy use your hands to finish mixing the dough.
Turn the ball of dough onto the prepared pan and press into about an 8 to 9 inch circle. Using a knife or pastry cutter cut the dough into eight even wedges.
Tip – ( If the dough is sticking to your knife, spray it with cooking spray, then cut the scones.)
Use a dipping spatula to gently separate and move the scones. Turn them in alternating directions on the baking sheet giving at least a half inch of space between each scone.
Bake for fifteen to twenty minutes or until the scones have begun to crack and the edges are firm.
In a small mixing bowl add the cream cheese, erythritol, cream, and vanilla. Blend until smooth and spreadable. If the frosting is too thick add more cream until it reaches the desired consistency.
Spread the frosting onto the cooled scones and sprinkle with cinnamon.
Serve with a cup of hot tea or coffee and enjoy!
Warning – If you plan on sharing make two to three batches! 😉
Low Carb Gingerbread Scones
Ingredients
- 2 Cups Almond Flour
- 1/3 Cup Gold Monk Fruit Blend (Or your favorite brown sugar substitute)
- 1/2 Cup Vanilla Mölk
- 1 Tablespoon Cocoa Powder
- 1 Tablespoon Ground Ginger
- 1 Teaspoon Cinnamon
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 4 Ounces Cream Cheese (softened)
- 2 Tablespoons Heavy Whipping Cream
- 1 Large Egg
- 1 1/2 Teaspoons Vanilla Extract
For the Frosting
- 2 Ounces Cream Cheese (room temperature)
- 1/4 Cup Powdered Erythritol
- 5 Tablespoons Heavy Whipping Cream
- 1/2 Teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350° Fahrenheit and line a baking sheet with parchment paper.
- In a large mixing bowl add the almond flour, sweetener, protein powder, cocoa, ginger, cinnamon, baking powder, and salt. Mix together until evenly combined.
- Using a spoon or a butter knife add the softened cream cheese in small dollops and cut in either by hand or with a mixer. If using a mixer pulse a few times until you have no larger than pea-sized amounts of cream cheese.
- Add the egg, cream, and vanilla to the mix and mix again until the dough comes together and can be formed into a ball.
- Turn the ball of dough onto the prepared pan and press into about an 8 to 9 inch circle. Using a knife or pastry cutter cut the dough into eight even wedges.
- Use a dipping spatula to gently separate and move the scones. Turn them alternating directions on the baking sheet giving at least a half inch of space between each scone.
- Bake for 15 to twenty minutes or until they have begun to crack and the edges have begun to firm.
- In a small mixing bowl, add the cream cheese, erythritol, cream, and vanilla. Blend until smooth and spreadable. If the frosting is too thick add more cream until it reaches the desired consistency.
- Spread the frosting onto the cooled scones and sprinkle with cinnamon.Enjoy!
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