Low Carb Gingerbread Scones
These low carb gingerbread scones are a delicious holiday-themed recipe that just might turn into a year-round treat!
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!